Sautéed Shrimp with Garlic and Herb Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright and zesty sautéed shrimp accented by a vibrant chimichurri sauce made with fresh herbs for a fresh finish. This mediterranean-inspired seafood ready in about 18 minutes pairs peeled and deveined large shrimp, divided olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh oregano, 2 tbsp red wine vinegar, 1 tbsp freshly squeezed lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Slowly whisk in 2 tbsp olive oil until emulsified to make the chimichurri sauce.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb peeled and deveined large shrimp, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque.
  3. Step 3: Remove shrimp from heat and toss immediately with the prepared chimichurri sauce. Serve warm with crusty bread or over rice.

Frequently asked questions

How long does Sautéed Shrimp with Garlic and Herb Chimichurri take to make?

Total time is about 18 minutes (10 min prep + 8 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 Garlic and Herb 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 divided olive oil from drying out.

Can I substitute ingredients in Sautéed Shrimp with Garlic and Herb 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 Garlic and Herb 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 Garlic and Herb Chimichurri?

Mediterranean 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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