Sautéed Shrimp with Garlic and Regional Herb Chimichurri

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

Bright and zesty sautéed shrimp accented by a vibrant chimichurri sauce made with fresh regional 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

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.

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Frequently asked questions

How long does Sautéed Shrimp with Garlic and Regional 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 Regional 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 Regional 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 Regional 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 Regional 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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