Description
This zesty chimichurri shrimp skillet is a quick weeknight win — bold, garlicky, and bursting with juicy flavor in every single bite!
Ingredients
Scale
- 1 lb large shrimp, peeled & deveined (tails on)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- 1 lemon, halved (for searing and serving)
- Homemade Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- 1/2 tsp red chili flakes
- 1/2 tsp oregano
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- Salt & black pepper to taste
Instructions
- Mix Up the Chimichurri: In a bowl, combine parsley, garlic, chili flakes, oregano, vinegar, olive oil, salt, and pepper. This fresh flavor explosion brings that next-level tangy twist!
- Sear the Shrimp: Heat olive oil and butter in a hot skillet. Season shrimp with paprika, salt, and pepper. Cook 2–3 minutes per side until slightly charred and juicy. This gives you that quick restaurant-style sear and easy dinner win.
- Char the Lemon Halves: In the same skillet, sear the lemon halves cut-side down until caramelized. It’s a simple trick that brings out the best smoky citrus flavor.
- Drizzle with Chimichurri: Spoon chimichurri sauce generously over hot shrimp in the skillet. Let it sizzle together for 1–2 minutes — this step is a total flavor bomb and perfect for dipping.
- Serve & Impress: Serve straight from the skillet or over rice, pasta, or crusty bread for a bold weeknight dinner idea that’s ready in under 20 minutes!
Notes
- For extra heat, add more chili flakes.
- Use fresh lemon for the best flavor.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg