There are few things more satisfying than a meal that looks like it took hours but comes together in under twenty minutes. This Garlic Butter Chimichurri Shrimp is the gold standard of effortless elegance. Imagine plump, succulent shrimp, seared to golden perfection with charred edges, then tossed in a decadent pool of liquid gold garlic butter and finished with a zesty, herbaceous Argentinian-style chimichurri.

Whether you are looking for a show-stopping appetizer or a high-protein main course, this recipe hits every note: salty, spicy, tangy, and rich. It is the kind of dish that has everyone reaching for a second piece of crusty bread just to soak up the leftover sauce.

Ingredients & Their Roles

• Large Shrimp (Peeled and Deveined): The star of the show. Large or jumbo sizes retain moisture better during a high-heat sear.
• Extra Virgin Olive Oil: Provides the fruity base for the chimichurri and ensures the shrimp don’t stick during the initial pan-searing process.
• Unsalted Butter: Adds a velvety, rich mouthfeel. Using unsalted allows you to control the sodium levels perfectly.
• Fresh Garlic: Mince it finely to create a sweet, nutty aromatic base that mellows beautifully in the butter.
• Fresh Flat-Leaf Parsley: The backbone of the chimichurri, offering a clean, peppery freshness that cuts through the fat.
• Red Chili or Chili Flakes: Introduces a subtle “back-of-the-throat” heat that balances the acidity.
• Red Wine Vinegar: The essential acid that brightens the flavor profile and “cooks” the raw herbs slightly.
• Dried Oregano: Provides an earthy, floral undertone characteristic of authentic South American flavors.
• Sea Salt and Cracked Black Pepper: Critical for flavor enhancement and marrying all the ingredients together.

Step-by-Step Instructions

1. Prepare the Chimichurri: In a small bowl, whisk together the chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, and chili. Let it sit for 10 minutes to allow the flavors to infuse.
2. The Perfect Sear: Pat the shrimp completely dry with paper towels. Season with salt. Heat a heavy skillet over high heat with a touch of oil. Sear the shrimp for 2 minutes per side until deeply caramelized and opaque.
3. Make the Sauce: Lower the heat to medium. Add the cold butter and extra garlic. As the butter foams, use a spoon to baste the shrimp, picking up the flavorful brown bits from the pan.
4. The Finish: Pour the vibrant chimichurri over the shrimp. Toss for only 30 seconds—you want to warm the sauce without losing the bright green color of the herbs.

Serving Suggestions

This dish is incredibly versatile. Serve it over al dente pasta or creamy polenta for a hearty meal. For a low-carb option, it pairs beautifully with zucchini noodles or a simple arugula salad. Don’t forget the toasted baguette to mop up every drop of the garlic butter sauce!