Pan Seared Shrimp

Why You’ll Love This Recipe

• Ready in under 15 minutes from start to finish.
• The shrimp are juicy, tender, and lightly crisp on the outside.
• Requires just a few simple pantry ingredients.
• Versatile—serve as a main dish, appetizer, or topping.
• Easily customizable with your favorite spices or sauces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large shrimp (peeled and deveined)
• Olive oil or butter
• Garlic (minced)
• Lemon juice
• Paprika
• Salt and black pepper
• Red pepper flakes (optional, for heat)
• Fresh parsley (chopped, for garnish)

Directions

1. Prepare the shrimp. Pat the shrimp dry with paper towels. Season both sides with salt, pepper, and paprika.
2. Heat the pan. Place a large skillet over medium-high heat and add olive oil or butter. When hot and shimmering, add the shrimp in a single layer (do not overcrowd).
3. Sear the shrimp. Cook for 1–2 minutes on each side until they turn pink and slightly golden. Avoid overcooking—they cook fast.
4. Add garlic and lemon. Reduce heat to medium, add minced garlic, and cook for about 30 seconds until fragrant. Squeeze in fresh lemon juice and toss the shrimp to coat evenly.
5. Finish and serve. Remove from heat and sprinkle with chopped parsley. Serve immediately with rice, pasta, or vegetables.

Servings and timing

Serves: 2–4 people
Preparation time: 5 minutes
Cooking time: 6 minutes
Total time: 11 minutes

Variations

• Garlic butter version: Use only butter for cooking and add an extra tablespoon for a richer sauce.
• Spicy version: Add cayenne pepper or extra red pepper flakes for a kick.
• Herb version: Mix in fresh thyme, basil, or dill for extra aroma.
• Asian-style: Add soy sauce and a touch of honey or sesame oil.
• Cajun style: Season with Cajun or Creole spice mix before searing.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat for 1–2 minutes until just warmed through. Avoid microwaving, as it can make the shrimp rubbery.

FAQs

How do I know when shrimp are done?

They turn pink and opaque with slightly curled tails. Overcooking makes them tough, so remove them from heat as soon as they’re done.

Can I use frozen shrimp?

Yes. Thaw completely in cold water and pat dry before cooking for the best sear.

What’s the best pan to use?

A cast-iron or stainless steel skillet gives the best golden sear.

Should I remove the tails before cooking?

It’s optional—keep them on for presentation or remove them for easier eating.

Can I use pre-cooked shrimp?

Yes, but cook only briefly to heat through, about 1 minute per side, to avoid overcooking.

What can I serve with pan seared shrimp?

Rice, pasta, roasted vegetables, or a fresh salad all complement it perfectly.

How can I make a sauce for it?

Deglaze the pan with a splash of white wine or broth, then add butter and lemon juice to make a quick pan sauce.

Can I use other seasonings?

Absolutely—try Italian seasoning, smoked paprika, or garlic powder for different flavor profiles.

Can I cook shrimp in advance?

You can sear them ahead of time and serve chilled in salads or cold pasta dishes.

How do I prevent shrimp from sticking?

Use a well-heated pan and ensure the shrimp are dry before adding them. Don’t move them until they release naturally from the pan.

Conclusion

Pan Seared Shrimp is the ultimate fast, flavorful seafood dish—simple to prepare yet full of bright, buttery, and garlicky goodness. With its quick cooking time and endless serving options, it’s perfect for weeknight dinners, meal prep, or elegant entertaining. Tender, juicy, and irresistibly flavorful—this shrimp recipe is one you’ll come back to again and again.

Pan Seared Shrimp

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Pan Seared Shrimp is a quick and flavorful seafood dish featuring tender shrimp seared in butter, garlic, and lemon. With a golden crust and juicy interior, it’s the perfect protein for pasta, rice, or salads—ready in under 15 minutes.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes
• Yield: 2–4 servings
• Category: Main Course, Appetizer
• Method: Pan Searing
• Cuisine: American, Seafood

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil or butter
• 2 cloves garlic, minced
• 1 tbsp lemon juice (plus more to taste)
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Pat the shrimp dry with paper towels. Season both sides with salt, pepper, and paprika.
2. Heat olive oil or butter in a large skillet over medium-high heat. When hot and shimmering, add the shrimp in a single layer without overcrowding.
3. Sear the shrimp for 1–2 minutes per side until pink and lightly golden. Remove from the pan once cooked.
4. Reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
5. Return the shrimp to the pan, squeeze in lemon juice, and toss to coat in the garlic butter sauce.
6. Sprinkle with chopped parsley and serve immediately with rice, pasta, or vegetables.

Notes

• Do not overcook the shrimp—they’re done when pink and opaque.
• Use a stainless steel or cast-iron pan for the best sear.
• Pat shrimp very dry before cooking to prevent sticking.
• For a richer flavor, use all butter instead of oil.
• Leftovers keep for up to 2 days in the fridge; reheat gently to avoid toughness.

Nutrition

• Serving Size: 1/2 pound shrimp (about 6 oz cooked)
• Calories: 210
• Sugar: 0g
• Sodium: 610mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 28g
• Cholesterol: 230mg