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- 1 lb large shrimp, peeled and deveined - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh cilantro, finely chopped - 1/4 cup extra virgin olive oil - 3 tablespoons red wine vinegar (or lemon juice for non-vinegar alternative) - 2 garlic cloves, minced - 1 teaspoon red pepper flakes - Salt and pepper to taste - 1 tablespoon lemon juice - Optional: Arugula for serving - Suggested pairings: rice, salad When making Pan Seared Chimichurri Shrimp, the right ingredients make all the difference. Start with fresh, large shrimp. They provide the best texture and flavor. Next, gather your herbs. Fresh parsley and cilantro create a bright chimichurri sauce. The olive oil adds richness and helps blend the flavors. You can add red wine vinegar for tanginess. If you prefer a citrus kick, use lemon juice instead. Minced garlic gives the sauce depth, while red pepper flakes add a gentle heat. Salt and pepper enhance all the flavors in the dish. For serving, arugula makes a great bed for the shrimp. It adds a peppery taste and nice color. You can also pair the shrimp with rice or a fresh salad. This meal is not just tasty but also visually appealing. For the full recipe, check out the linked instructions above. - Combine 1/4 cup fresh parsley, finely chopped - Add 1/4 cup fresh cilantro, finely chopped - Pour in 1/4 cup extra virgin olive oil - Mix in 3 tablespoons red wine vinegar or lemon juice - Stir in 2 minced garlic cloves - Add 1 teaspoon red pepper flakes, salt, and pepper to taste - Mix well and set aside - Drizzle 1 tablespoon of lemon juice over the shrimp - Season with salt and pepper, tossing to coat - Heat olive oil in a skillet until hot - Sear shrimp in a single layer for 2-3 minutes - Flip shrimp and cook for an additional 2-3 minutes This method creates juicy shrimp covered in bright, fresh flavors. Enjoy the full recipe for all the fun details! To make your chimichurri shine, adjust the flavors. Add more herbs like oregano or spices like cumin. This mix can transform your sauce into a new favorite. Let your chimichurri sit for a while. This resting time boosts the flavor. It helps all the ingredients blend well. When you cook shrimp, avoid overcrowding the pan. Adding too many shrimp can lower the heat. This makes them steam instead of sear. Cook them in batches if needed. Also, ensure your shrimp are the same size. Uniform shrimp cook evenly, giving you that perfect texture. Serve your chimichurri shrimp right away. This keeps them juicy and full of flavor. For garnish, consider fresh herbs like parsley or cilantro. A slice of lemon can also add a bright touch. Plating on a bed of arugula adds color and taste. For the full recipe, check out the details above. {{image_2}} You can change the flavor of your chimichurri shrimp with different herbs. Try adding basil or mint for a fresh twist. These herbs give your dish a unique taste. You can also experiment with other fresh herbs like dill or chives. Each herb brings its own character to the dish, making it fun to explore new flavors. Want more spice? Add more red pepper flakes or use jalapeños for a kick. This change will give your shrimp a hotter flavor that some people love. If you prefer a milder dish, simply reduce the red pepper flakes. Adjusting the heat level lets you tailor the meal to your taste buds. While pan-searing is a great way to cook shrimp, you can try other methods too. Grilling shrimp adds a nice smoky flavor that many enjoy. Just make sure to keep an eye on them so they don’t overcook. Baking shrimp offers a healthier option since it uses less oil. This method keeps the shrimp juicy while cooking evenly. Store leftover chimichurri shrimp in an airtight container. This keeps the shrimp fresh and tasty. It is best to eat it within 2-3 days. After that, the flavor may fade. You can freeze leftover shrimp and chimichurri in separate containers. This helps keep their taste intact. Thaw the shrimp in the refrigerator overnight before you reheat them. This slow thaw helps maintain their texture. Reheat shrimp gently in a skillet or microwave. This keeps them juicy and prevents them from turning rubbery. Make sure to avoid overcooking during reheating. Doing so helps keep the shrimp tender and full of flavor. You can find the full recipe above to ensure you enjoy every step! Yes, just ensure they are thawed before cooking. This step is key. Frozen shrimp can work well if you plan ahead. Leave them in the fridge overnight to thaw. If you’re in a hurry, you can run them under cold water. Just don’t cook them while still frozen; they won’t cook evenly. Shrimp should be pink and opaque when fully cooked. This color change is your best sign. When shrimp curl up and turn bright pink, they are almost ready. Overcooked shrimp turn rubbery, so time is important. Cook them for 2-3 minutes on each side in the pan. If you doubt, cut one open; it should be white inside. Yes, it can be prepared a day in advance for flavor enhancement. Making it ahead lets the flavors blend well. Store the sauce in an airtight container in the fridge. Just give it a good stir before using. This way, you save time and get more flavor. The sauce keeps well for about a week. This article covers how to make delicious chimichurri shrimp. We discussed essential and optional ingredients, step-by-step cooking instructions, and tips for perfecting your dish. I shared serving suggestions and tasty variations to keep meals exciting. Remember, fresh herbs make a big difference. Adjust the heat level to match your taste. With quick storage tips and answers to your questions, you are now ready to try this recipe. Enjoy the flavors and share this meal with friends or family for a great dining experience.

- Pan Seared Chimichurri Shrimp

Savor the vibrant flavors of Pan Seared Chimichurri Shrimp with this quick and easy recipe! In just 20 minutes, you can enjoy juicy shrimp coated in a zesty chimichurri sauce made with fresh herbs and spices. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress. Click through to explore this delicious recipe and elevate your cooking game today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1/4 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar (or lemon juice for non-vinegar alternative)

2 garlic cloves, minced

1 teaspoon red pepper flakes

Salt and pepper to taste

1 tablespoon lemon juice

Optional: Arugula for serving

Instructions
 

Make the Chimichurri Sauce: In a mixing bowl, combine the chopped parsley, cilantro, olive oil, red wine vinegar (or lemon juice), minced garlic, red pepper flakes, salt, and pepper. Mix well until all ingredients are blended, then set aside.

    Prepare the Shrimp: In a separate bowl, add the shrimp and drizzle with lemon juice. Season with a pinch of salt and pepper. Toss to ensure the shrimp are evenly coated.

      Heat the Pan: In a large skillet, heat a tablespoon of olive oil over medium-high heat until hot but not smoking.

        Sear the Shrimp: Carefully add the shrimp to the skillet in a single layer, avoiding overcrowding. Cook for 2-3 minutes on one side until they turn pink and begin to curl.

          Flip the Shrimp: Use tongs to flip the shrimp and cook for an additional 2-3 minutes, until they are cooked through and opaque.

            Combine: Remove the skillet from the heat and toss the cooked shrimp with the chimichurri sauce until well coated.

              Serve: On a platter, create a bed of arugula (if using), then arrange the chimichurri shrimp on top. Drizzle with any remaining chimichurri sauce for an extra burst of flavor.

                - Prep Time: 10 min | Total Time: 20 min | Servings: 4