Pan Seared Chimichurri Shrimp

Pan-Seared Chimichurri Shrimp offers a delightful combination of succulent shrimp and a vibrant, herbaceous sauce. The chimichurri sauce, originating from Argentina, is made with fresh parsley, garlic, red wine vinegar, and olive oil, delivering a tangy and garlicky flavor that perfectly complements the shrimp. This dish is versatile, serving well as an appetizer, main course, or a flavorful addition to tacos.

Ingredients:

For the Chimichurri Sauce:

• ½ cup flat-leaf parsley, finely chopped

• 4 cloves garlic, finely minced

• 1 Fresno chili pepper, seeded and finely minced (or substitute with chili flakes)

• 1 teaspoon dried oregano

• ½ cup extra virgin olive oil

• 3 tablespoons red wine vinegar

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

For the Shrimp:

• 1 lb jumbo shrimp, peeled and deveined

• 3 tablespoons olive oil

• 2 cloves garlic, finely minced

• 2 tablespoons honey (mild-flavored, such as clover)

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

Directions:

1. Prepare the Chimichurri Sauce:

   • Finely chop the parsley, garlic, and Fresno chili pepper using a sharp knife.

   • In a medium-sized bowl, combine the chopped ingredients with oregano, salt, and pepper.

   • Add the olive oil and red wine vinegar to the mixture.

   • Stir to combine, then allow the chimichurri to sit for at least 1 hour to let the flavors meld together.

2. Prepare the Shrimp:

   • In a large bowl, combine the shrimp with olive oil, garlic, honey, smoked paprika, salt, and pepper.

   • Toss to coat the shrimp evenly with the marinade.

   • Cover and refrigerate for 20 minutes to allow the flavors to infuse.

3. Cook the Shrimp:

   • Heat a skillet or grill pan over high heat until hot.

   • Add the marinated shrimp in a single layer.

   • Cook for 2–3 minutes per side, or until the shrimp are opaque and have a slight char.

4. Serve:

   • Transfer the cooked shrimp to a serving dish.

   • Spoon approximately ¼ cup of the chimichurri sauce over the shrimp and toss to coat.

   • Serve the remaining chimichurri sauce on the side for dipping.

Nutritional Information (per serving, approx.):

• Calories: 392 kcal

• Total Fat: 29 g

  • Saturated Fat: 4 g

• Cholesterol: 183 mg

• Sodium: 1,399 mg

• Potassium: 405 mg

• Total Carbohydrates: 12 g

  • Dietary Fiber: 1 g

  • Sugars: 9 g

• Protein: 24 g