Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/2 cup chimichurri sauce (freshly made or high-quality store-bought)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 lemon, for juice and optional wedges
Instructions
- Step 1: Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the dried shrimp with the minced garlic, salt, and pepper. Reserve the chimichurri sauce for later use.
- Step 2: Heat a large skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive oil and allow it to shimmer, indicating it is hot enough for a proper sear.
- Step 3: Add the seasoned shrimp to the hot skillet in a single layer, ensuring not to overcrowd the pan (work in batches if necessary). Sear for 1 to 2 minutes until the bottoms are pink and starting to turn golden brown.
- Step 4: Flip the shrimp and cook for another 1 to 2 minutes until they are opaque and fully cooked through. Reduce the heat to low, then pour the 1/2 cup of chimichurri sauce over the shrimp, tossing gently to coat them evenly.
- Step 5: Cook the shrimp in the sauce for about 30 seconds, just until the sauce is warmed through. Remove the skillet from the heat, squeeze the juice of 1/2 lemon over the finished shrimp, and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to two days, but be aware that the acidity of the chimichurri may slightly change the shrimp texture over time.
- If necessary, reheat gently in a non-stick pan over low heat for only one minute, or simply serve the leftovers chilled straight from the fridge over a vibrant green salad to maintain tenderness.
- Spoon the finished shrimp and the remaining pan sauce over creamy polenta, fluffy white rice, or crusty sourdough bread to ensure none of the vibrant chimichurri is wasted.
- The secret to a perfect sear is ensuring the shrimp is bone dry before it hits the hot skillet, and always reserve the fresh chimichurri until the final 30 seconds of cooking time to preserve its bright flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American