If you are craving something fresh, vibrant, and packed with flavor, this Pan Seared Chimichurri Shrimp Recipe is your next go-to. Tender jumbo shrimp are perfectly seared to get that delightful caramelized edge, then tossed in a zesty chimichurri sauce bursting with fresh parsley, garlic, and a kick of red wine vinegar. It’s an incredible blend of bright herbs and smoky paprika that instantly elevates any meal. Whether you’re cooking for a casual lunch or impressing dinner guests, this recipe brings a perfect balance of easy prep and unforgettable taste to your table.

Ingredients You’ll Need

A white octagonal bowl filled with a bright green mixture of finely chopped herbs and small pieces of red chili peppers floating in a golden layer of olive oil, with visible black and white pepper flakes scattered throughout. A silver spoon rests in the bowl, scooping up a portion of the mixture, showing the texture of the herbs and oil clearly. The bowl is placed on a white marbled surface, and the lighting highlights the glossy, fresh look of the herbs and oil combination photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pan Seared Chimichurri Shrimp Recipe lies in its simplicity. Each ingredient plays a crucial role—from the fresh parsley in the chimichurri that adds a vibrant green freshness, to the honey that balances the spiciness of the smoked paprika on the shrimp. Together, these ingredients create a harmonious dance of flavors and textures that is both exciting and satisfying.

Parsley (1/2 cup, finely chopped): The fresh herb that forms the bright base of the chimichurri sauce.
Garlic (6 cloves total, finely minced): Adds a fragrant, savory punch to both the sauce and shrimp marinade.
Fresno pepper (1, seeded, finely minced): Brings a mild, smoky heat to the chimichurri without overpowering it.
Dried oregano (1 tsp): Infuses an earthy depth to the herb mixture.
Extra virgin olive oil (1/2 cup for chimichurri + 3 tbsp for shrimp): Provides richness and a silky texture to coat everything perfectly.
Red wine vinegar (3 tbsp): The acidic brightness that lifts the whole sauce.
Salt (1 tsp for sauce + 1 tsp for shrimp): Essential to balance flavors and bring out natural tastes.
Fresh ground pepper (1/2 tsp each for sauce and shrimp): Adds a subtle spice that keeps the dish lively.
Shrimp (1 lb jumbo, peeled and deveined): The star ingredient—choose large shrimp with a firm texture for best results.
Honey (2 tbsp): A mild sweetness that contrasts beautifully with the smoky paprika and vinegar.
Smoked paprika (1 tsp): Gives the shrimp a warm, smoky flavor that pairs perfectly with the chimichurri.

How to Make Pan Seared Chimichurri Shrimp Recipe

Step 1: Prepare the Chimichurri Sauce

Start by finely chopping the parsley, garlic, and Fresno pepper using a sharp knife—resist the urge to use a food processor because the texture will be key for the freshest taste. Combine these chopped herbs with oregano, salt, and pepper in a medium bowl. Slowly whisk in the olive oil and red wine vinegar to create a luscious, verdant sauce. Let the chimichurri stand for at least one hour to allow the flavors to marry beautifully.

Step 2: Marinate the Shrimp

Peel and devein your jumbo shrimp if not already prepared. In a bowl, toss the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate for about 20 minutes. This short marinade will infuse the shrimp with just enough flavor while keeping them tender and juicy during cooking.

Step 3: Pan Sear the Shrimp

Heat a skillet or grill pan over high heat until it is smoking hot. Lay the marinated shrimp in a single layer to ensure they sear evenly and develop those gorgeous, slightly charred edges. Cook each side for 2 to 3 minutes until the shrimp are opaque and just cooked through—avoid overcooking to keep them succulent and tender.

Step 4: Toss with Chimichurri and Serve

Transfer the cooked shrimp onto a serving plate, spoon about 1/4 cup of your prepared chimichurri sauce over them, and toss gently to coat. Pour the remaining chimichurri into a small bowl or ramekin to serve on the side for dipping or drizzling as you like.

How to Serve Pan Seared Chimichurri Shrimp Recipe

The image shows a close-up of a dish with two main layers. The bottom layer is a pile of cooked shrimp that are orange with charred dark spots and sprinkled with finely chopped green herbs and small bits of red chili. On the right side, there are two pieces of toasted bread with grill marks, light golden-brown in color and slightly crispy in texture. A silver spoon rests on top of the shrimp, shiny and reflecting light, with some herbs and oil on it. The dish is presented on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley or a few thin slices of Fresno pepper on top add a bright and colorful touch that complements the zesty chimichurri flavors beautifully. You could also add a wedge of lime for an extra burst of citrus freshness.

Side Dishes

This Pan Seared Chimichurri Shrimp Recipe shines when paired with simple, fresh sides. Try it on a bed of fluffy white rice or quinoa to soak up every last bit of that vibrant sauce. Grilled slices of crusty bread are another fantastic option — perfect for mopping up the chimichurri and shrimp juices.

Creative Ways to Present

For a fun twist, stuff these shrimp into warm corn tortillas with crunchy slaw for instant shrimp tacos. Or skewer the shrimp and serve them as elegant appetizers at your next gathering. The bright, aromatic chimichurri makes every presentation pop with color and flavor.

Make Ahead and Storage

Storing Leftovers

Place any leftover Pan Seared Chimichurri Shrimp in an airtight container and refrigerate for up to two days. The flavors will deepen once chilled, but the shrimp are best eaten within that timeframe to maintain their texture.

Freezing

While fresh is best, you can freeze the shrimp separately from the chimichurri sauce. Freeze cooked shrimp in a sealed bag for up to three months. Store chimichurri sauce in a small container in the freezer, but note the texture of fresh herbs might change slightly after thawing.

Reheating

Reheat shrimp gently in a skillet over medium heat for 1-2 minutes, just until warmed through to avoid rubberiness. Add fresh chimichurri on top after reheating rather than heating the sauce itself to preserve its bright flavors.

FAQs

Can I make the chimichurri sauce ahead of time?

Absolutely! In fact, making the chimichurri at least an hour ahead or even the day before helps all the flavors meld beautifully, making the sauce even more vibrant and delicious.

What if I don’t have Fresno peppers?

No worries! You can substitute with a mild red chili or even a pinch of red pepper flakes to add just a touch of heat without overpowering the fresh herbs.

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw them completely and pat them dry before marinating and cooking so they sear properly instead of steaming.

Is there a substitute for red wine vinegar?

Apple cider vinegar or white wine vinegar can work in a pinch. Just keep in mind the flavor profile will shift slightly but still be delicious and tangy.

How spicy is this Pan Seared Chimichurri Shrimp Recipe?

It has a mild to moderate kick thanks to the Fresno pepper and smoked paprika, but the honey and parsley keep the overall flavor balanced and approachable for many palates.

Final Thoughts

There’s something genuinely joyful about the fresh, herbaceous blast of this Pan Seared Chimichurri Shrimp Recipe that turns any mealtime into a celebration of flavor. From the juicy shrimp to the tangy, vibrant chimichurri, every bite sings with freshness and a touch of smoky heat. I can’t recommend enough giving this recipe a try soon—your taste buds will thank you for it!

Pan Seared Chimichurri Shrimp Recipe