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This easy pan-seared shrimp takes minutes to make and pairs well with a variety of sides, such as rice, pasta, or a fresh salad. An easy weeknight dinner!
Pan Seared Shrimp
Everyone needs a basic recipe for pan seared shrimp in their back pocket. For perfectly cooked, moist shrimp every time, you’ll want to cook the shrimp in two batches to avoid overcrowding the pan. If you have an air fryer, you will also love my air fryer shrimp recipe!
A staple in my kitchen for busy weeknights!
Madison loves shrimp, so I make it a few times a month. I love it because it’s so quick and easy to make and I can pair it with any veggie, pasta, orzo, taco, etc simply by playing around with the spices.
Pan Seared Shrimp Recipe
Yield: 4 servings
Serving Size: 1 /4 of the shrimp
Ingredients
- 1 tablespoon olive oil, extra virgin, or butter
- 1 1/2 pounds shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon crushed red pepper
- 1 tablespoon lemon juice, plus lemon wedges, for serving
- fresh parsley, chopped (for garnish)
Instructions
- Pat the shrimp dry with paper towels to ensure they sear properly.
- Toss shrimp with salt, pepper, and crushed red pepper.
- Place a large skillet or pan over medium-high heat. Add 1/2 tablespoon olive oil or butter and allow it to heat until shimmering.
- Add 1/2 tablespoon olive oil and half of the shrimp to the pan in single layer.
- Let the shrimp cook undisturbed for about 1-2 minutes until they start to turn pink and form a golden crust on the bottom. Flip the shrimp and cook for another 1-2 minutes on the other side, until fully cooked. The shrimp should be opaque and have a nice sear.
- Transfer to a plate and repeat with the second batch and the remaining 1/2 tablespoon oil and shrimp.
- After second batch is done, add the first batch to the pan and toss to combine. Remove from heat.
- Squeeze in the lemon juice and toss the shrimp to coat them in the sauce.
- Remove the shrimp from the pan and transfer them to a serving dish. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Last Step:
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If you want to add garlic, add it to the pan in the last minute of cooking.
Don’t overcook: Shrimp cook very quickly, so keep an eye on them to avoid overcooking, which can make them tough.
Don’t overcook: Shrimp cook very quickly, so keep an eye on them to avoid overcooking, which can make them tough.
Nutrition
Serving: 1 /4 of the shrimp, Calories: 153 kcal, Carbohydrates: 2 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 214.5 mg, Sodium: 1033 mg, Fiber: 0.5 g, Sugar: 0.5 g
