Pan Seared Chimichurri Shrimp for a Quick Bold Dinner

Pan Seared Chimichurri Shrimp is the kind of recipe that sneaks into your weekly dinner lineup and refuses to leave—in the best way. Imagine plump, juicy shrimp seared to golden perfection and draped in a vibrant, garlicky, herb-loaded chimichurri sauce. Yep, that’s dinner in 20 minutes, and no one’s complaining. The best part? This dish is just as at home on a busy Tuesday as it is starring front and center at a weekend dinner party.

With bold Argentinian flavors and a punchy personality, pan seared chimichurri shrimp delivers big on taste without a big fuss. Whether you’re cooking for picky kiddos, a shrimp-loving partner, or just yourself (because self-care = shrimp with sauce), this dish brings something exciting to the table. And yes, it tastes as impressive as it looks—even if you don’t feel like an impressive cook. With the words “step by step” in your back pocket, you’ll totally rock this.

Table of Contents

What is Pan Seared Chimichurri Shrimp?

Pan Seared Chimichurri Shrimp is essentially what happens when Argentinian flavor and weeknight convenience have a delicious little love child. The dish features jumbo shrimp, marinated with warm spices and honey, then quickly pan-seared to lock in that sweet and smoky flavor. The real showstopper, though, is the chimichurri sauce—a lively, rustic green sauce made with finely chopped parsley, garlic, Fresno pepper, oregano, red wine vinegar, and olive oil.

Traditionally used on grilled meats, chimichurri adds freshness, acidity, and depth, giving your shrimp a zesty upgrade that’s seriously addictive. While grilled shrimp often gets the glory, the pan seared version gives you a beautiful crust and deep flavor with less mess (no grill cleanup, hallelujah). And because everything cooks in minutes, it’s perfect for those “I forgot to plan dinner” moments or when you want something light but loaded with flavor. Think of it as the fast, feel-good dinner you didn’t know you needed—but now can’t live without.

Reasons to Try Pan Seared Chimichurri Shrimp

So, why should pan seared chimichurri shrimp make a cameo in your dinner routine? Let’s be honest—shrimp is already a weeknight MVP. It’s quick, light, and somehow makes you feel a bit fancy even when you’re still in your joggers. Add chimichurri sauce into the mix and bam—you’ve got a flavor explosion that makes your taste buds stand up and applaud. This recipe checks so many boxes: it’s fast (20 minutes start to finish), it’s packed with protein (24 grams per serving), and it’s got that good kind of fat from olive oil that keeps things heart-happy. It’s naturally gluten-free, doesn’t rely on heavy cream or cheese, and the ingredients are all real, fresh, and pantry-friendly.

Bonus? The leftovers—if there are any—taste just as good cold, tossed into a salad or folded into tacos. It’s also super adaptable. Don’t have a Fresno pepper? Use red chili flakes. Want to swap parsley for cilantro or serve it over pasta or rice? Go for it. Whether you’re feeding a hungry family, meal prepping for the week, or treating yourself to a solo dinner that doesn’t feel sad, pan seared chimichurri shrimp delivers big flavor with minimal effort.

Ingredients Needed to Make Pan Seared Chimichurri Shrimp

Here’s what you’ll need for this flavorful dish:

For the Chimichurri Sauce:

• ½ cup parsley, finely chopped
• 4 cloves garlic, finely minced
• 1 Fresno pepper, seeded and minced
• 1 teaspoon dried oregano
• ½ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper

For the Shrimp:

• 1 lb jumbo shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 cloves garlic, finely minced
• 2 tablespoons mild honey (like clover honey)
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper

Instructions to Make Pan Seared Chimichurri Shrimp – Step by Step

Step 1: Make the Chimichurri Sauce

Grab a sharp knife—it’s time to chop, not puree. Authentic chimichurri has texture, not smoothie vibes, so skip the food processor. Finely chop your parsley, garlic, and Fresno pepper and place them in a medium bowl. Toss in the oregano, salt, and pepper. Stir in the olive oil and red wine vinegar until everything’s coated in herby, zesty goodness. Cover it and let it hang out for at least an hour on the counter (or longer in the fridge if you’re prepping ahead). This rest time helps the flavors marry—and trust me, this sauce gets better the longer it sits. If you’re obsessed with sauces like this, you might also love our creamy coconut shrimp curry—also a flavor bomb in under 30 minutes.

Step 2: Marinate the Shrimp

Meanwhile, grab your shrimp (make sure they’re peeled and deveined—this is not the time for surprise tails). In a mixing bowl, combine olive oil, garlic, honey, smoked paprika, salt, and pepper. Stir it into a rich marinade that smells like vacation. Toss the shrimp in and coat them thoroughly. Let them marinate in the fridge for about 20 minutes. If you’re short on time, even 10 minutes will do the trick, but 20 lets all those warm and sweet spices sink in. Pro tip: don’t skip the honey—it balances the tangy chimichurri like a charm. Want more shrimp inspiration? Our shrimp sausage dirty rice is a must-try next.

Step 3: Sear the Shrimp to Golden Perfection

Now for the main event. Heat a large skillet or grill pan over high heat. You want it hot enough that the shrimp sizzle as soon as they hit the surface. Add your marinated shrimp in a single layer—don’t overcrowd the pan or you’ll end up with steamed shrimp. Sear for about 2 to 3 minutes on each side. You’re looking for that gorgeous pink color and a little bit of caramelization. When they curl slightly and go opaque, they’re done. Don’t overcook them or they’ll get rubbery and sad—and nobody wants sad shrimp.

Step 4: Sauce and Serve

Transfer the hot shrimp to a serving dish and spoon over about ¼ cup of your chimichurri sauce. Gently toss to coat them. They’ll soak up all that garlicky, herby flavor while still warm. Serve the rest of the sauce in a ramekin or bowl on the side for dipping or drizzling. These pan seared chimichurri shrimp go beautifully inside warm tortillas, over fluffy rice, or even piled high on toasted sourdough slices. For a fun and fresh combo, pair them with our lemon basil pasta salad.

What to Serve with Pan Seared Chimichurri Shrimp

When you’re serving pan seared chimichurri shrimp, the sides can be as simple or as bold as you want. For a light, summer-ready vibe, toss together a crisp arugula salad with shaved parmesan and a lemon vinaigrette. If you’re craving comfort, pair it with our homestyle chicken and gravy for a surf-and-turf twist that’ll blow minds. Want something carb-y? Garlic butter rice or toasted crusty bread to sop up all that extra chimichurri is never a bad idea. You can even go fusion and serve it taco-style with slaw and avocado slices for a taco Tuesday remix. Or get fancy and do a trio of shrimp appetizers—like our best ever shrimp stir fry and shrimp orzo in lemon garlic sauce. The options are endless—and delicious.

Key Tips for Making Pan Seared Chimichurri Shrimp

Here’s how to knock it out of the park every time: First, always chop your chimichurri ingredients by hand. It keeps the texture right and the flavor fresh. Second, don’t over-marinate the shrimp—20 minutes max is ideal since shrimp are delicate. Third, use a hot pan. Like really hot. A good sear equals big flavor. And when cooking, give each shrimp space. Crowding the pan leads to steaming, not searing. Fourth, taste your chimichurri before serving and adjust as needed—sometimes it just needs an extra pinch of salt or splash of vinegar. Lastly, use high-quality shrimp. Wild-caught or sustainably sourced makes a big difference in taste and texture. Oh, and if you love sauce, double the chimichurri—you’ll want to drizzle it on everything. Seriously.

Storage and Reheating Tips for Pan Seared Chimichurri Shrimp

Leftovers? Lucky you. Pan seared chimichurri shrimp keeps well in the fridge for up to 3 days. Store the shrimp and chimichurri separately in airtight containers. For reheating, skip the microwave if possible—it tends to rubberize shrimp. Instead, quickly warm them in a skillet over medium heat for 1–2 minutes, just until heated through. Or serve them cold in a salad or wrap. The chimichurri sauce actually gets better after a day or two, so it’s great to have on hand for dressing veggies or spreading on sandwiches. You can even freeze the shrimp (without sauce) for up to a month, though they’re best fresh. Reheat from frozen straight in a pan with a splash of olive oil. Easy peasy.

FAQs

Can I grill the shrimp instead of pan searing? Absolutely! Just skewer them and grill over high heat for 2–3 minutes per side. The smokiness plays well with the chimichurri.

Can I make it ahead of time? Yep! You can prep the chimichurri up to 3 days ahead, and marinate the shrimp a few hours in advance—just don’t let them sit too long or they’ll turn mushy.

What’s a good sub for Fresno pepper? Red chili flakes or a bit of jalapeño will work just fine.

Is this recipe spicy? It’s got a mild kick. You can adjust the heat easily by tweaking the amount of pepper or garlic.

Can I use frozen shrimp? Yes, just thaw them fully and pat dry before marinating so they don’t water down the sauce.

Final Thoughts

Pan Seared Chimichurri Shrimp is the kind of recipe that hits all the right notes—quick, easy, flavorful, and a little fancy-feeling. Whether you’re whipping it up for a weeknight dinner, a date night in, or impressing guests with minimal effort, this dish will never disappoint. Plus, you can keep the base recipe and customize it a dozen different ways. Once you master it step by step, it becomes one of those back-pocket recipes you’ll turn to again and again. If you’re loving this flavor-packed journey, try pairing it with something sweet like our strawberry loaf cake for the perfect end to your meal. Now go grab that skillet, and let’s make something delicious together.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print