Sautéed Shrimp with Cilantro-Lime Chimichurri

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp pan-sautéed and tossed in a bright, zesty cilantro-lime chimichurri sauce that brings Latin American flavors to the table. This latin american-inspired seafood ready in about 15 minutes pairs pound, peeled and deveined large shrimp, tablespoons olive oil, packed leaves fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (15 ratings) Prep: 10 min Cook: 5 min Serves 4 Latin American cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: In a food processor, combine 1 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves, 3 garlic cloves, 3 tablespoons lime juice, 1/4 teaspoon red chili flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until finely chopped and then slowly drizzle in 3 tablespoons olive oil to emulsify into a vibrant chimichurri sauce.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound peeled and deveined large shrimp in a single layer and sauté for 2 minutes per side until opaque and lightly golden.
  3. Step 3: Remove skillet from heat, add half of the chimichurri sauce to the shrimp, and toss gently to coat evenly.
  4. Step 4: Serve the shrimp topped with the remaining chimichurri sauce for extra brightness and garnish with lime wedges if desired.

Frequently asked questions

How long does Sautéed Shrimp with Cilantro-Lime Chimichurri take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Cilantro-Lime Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Sautéed Shrimp with Cilantro-Lime Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp with Cilantro-Lime Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Shrimp with Cilantro-Lime Chimichurri?

Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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