Start by prepping your ingredients: peel and devein the shrimp if needed, then chop the parsley and mince the garlic.
Heat the skillet over medium-high heat and add a splash of olive oil. Once shimmering, add the minced garlic and cook until fragrant, about 30 seconds—that sweet aroma fills the air.
Add the shrimp to the skillet in a single layer. Sauté for about 2-3 minutes until they turn pink and start to curl—juice and firmness are key indicators they are cooked properly.
Pour in the red wine vinegar and give everything a gentle stir, allowing the acid to mingle with the garlic and shrimp, enhancing the flavors.
Stir in the chopped parsley, red pepper flakes, and a pinch of salt and pepper. Let the herbs sizzle for about 30 seconds until they wilt slightly and release their bright aroma.
Drizzle with the olive oil, then toss gently to coat the shrimp evenly with the vibrant chimichurri sauce, which should turn bright green and aromatic.
Cook for another minute, allowing the flavors to meld and the sauce to slightly thicken as the shrimp soak up the herbs and garlic.
Remove the skillet from heat and let the shrimp rest briefly, then serve hot with your favorite sides or alongside crusty bread to scoop up the flavorful chimichurri.
