Introduction
Pan-seared chimichurri shrimp is a vibrant and flavorful dish that combines the zesty, herbaceous goodness of chimichurri sauce with tender, juicy shrimp. Perfect for a quick dinner, an elegant appetizer, or as a topping for salads and tacos, this recipe is both versatile and easy to prepare.
Overview of the Recipe
The shrimp are marinated in and cooked with chimichurri sauce, a bright and zesty condiment made from parsley, garlic, olive oil, vinegar, and spices. The pan-searing process gives the shrimp a golden crust, locking in the flavors of the marinade. This dish is ready in under 30 minutes, making it ideal for busy weeknights or impromptu gatherings.
History and Origin
Chimichurri originates from Argentina and Uruguay, where it’s traditionally served with grilled meats. Its bold, tangy flavors make it an excellent marinade or finishing sauce for seafood. Shrimp, widely used in global cuisines, pairs beautifully with chimichurri, creating a fusion of coastal and South American culinary traditions.
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, finely chopped
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh lemon wedges (for serving)