There’s something almost magical about a dish that comes together in minutes yet feels utterly special, and that’s exactly what you get with Pan Seared Shrimp. Imagine plump, juicy shrimp kissed with zesty lemon, sizzling garlic, and just the right pinch of heat — all browned to perfection in a hot skillet. Whether you’re racing to get dinner on the table or gathering friends for a cozy night in, this is the kind of meal that wins hearts every single time. Ready to make your kitchen smell incredible and dinner disappear in record time? Let’s get cooking!
Ingredients You’ll Need
Ingredients You’ll Need
With Pan Seared Shrimp, the beauty is in its simplicity. Each ingredient serves a purpose, building layers of flavor and vibrant color that make this dish truly shine. Here’s what you’ll need, along with a few handy tips for getting it just right:
- 1 lb large shrimp, peeled and deveined: Go for fresh or properly thawed frozen shrimp for the sweetest flavor and most tender texture.
- 1 tablespoon olive oil: This adds a subtle fruitiness and helps create that gorgeous sear.
- 1 tablespoon butter: Butter brings richness and enhances the golden crust on the shrimp.
- 3 cloves garlic, minced: Fresh garlic amps up the fragrance and taste, so don’t be shy with it!
- ½ teaspoon paprika: Adds color and a gentle smoky warmth that plays beautifully with seafood.
- ¼ teaspoon red pepper flakes (optional): Skip or use as much as you like, depending on your heat preference — a touch is lively, never overwhelming.
- Salt and pepper to taste: A few generous pinches will make all the flavors pop.
- Juice of ½ lemon: Squeeze it fresh right at the end for a burst of citrusy brightness.
- Chopped fresh parsley for garnish: Just a handful gives a satisfying color contrast and herby freshness.
How to Make Pan Seared Shrimp
Step 1: Season the Shrimp
Let’s start things flavorful! Pat your shrimp dry with paper towels to remove excess moisture. This simple step helps them sear instead of steam. Then sprinkle on salt, pepper, paprika, and red pepper flakes if you want a kick. Toss everything gently until every shrimp is coated — this little spice party is the foundation of your delicious Pan Seared Shrimp.
Step 2: Heat the Skillet
Grab your largest skillet and set it over medium-high heat. When it’s nice and hot, swirl in the olive oil and butter together. You’ll see the butter foam lightly — that’s your cue that the pan is ready! The combination of fats is what delivers those tasty, browned bits you’ll crave.
Step 3: Sear the Shrimp
Arrange the shrimp in a single layer. Don’t crowd the pan — work in batches if needed. Allow the shrimp to cook undisturbed for about 2 to 3 minutes per side. What you’re looking for is a pretty pink color and a light golden crust. Once flipped, in the final minute of cooking, add the minced garlic, stirring gently so it perfumes the oil without burning.
Step 4: Lemon and Toss
When the shrimp are perfectly pink and opaque, squeeze the juice of half a lemon across them. Give everything a quick toss in the pan, ensuring all those bright, garlicky flavors coat every shrimp. The citrus wakes up every bite.
Step 5: Garnish and Serve
Remove your Pan Seared Shrimp from the heat and shower the plate with chopped fresh parsley. Serve immediately, because shrimp are at their plumpest and most delicious piping hot from the pan.
How to Serve Pan Seared Shrimp
Garnishes
A final flourish can take Pan Seared Shrimp from everyday to exceptional. Sprinkle chopped fresh parsley for color and a fresh herbal finish. Extra lemon wedges on the side are always welcome for those who love a tangy touch. If you want to wow your guests, add a dusting of smoked paprika or freshly cracked pepper right before serving.
Side Dishes
These shrimp are versatile stars! Pile them over a nest of spaghetti or linguine tossed in olive oil for a quick pasta dinner, or scatter them atop fluffy rice to soak up every drop of savory sauce. For lighter fare, serve with a vibrant green salad, roasted veggies, or tuck them into warm tortillas for effortless shrimp tacos. There’s no wrong way to love them.
Creative Ways to Present
Get playful with presentation! Thread the Pan Seared Shrimp onto skewers for party-ready appetizers, tuck them into buns with a little slaw for shrimp sliders, or serve over creamy polenta for a cozy, Southern-inspired vibe. Try filling lettuce cups for a breezy, low-carb twist. However you serve them, you’ll be basking in compliments.
Make Ahead and Storage
Storing Leftovers
Cool any leftover shrimp to room temperature, then transfer to an airtight container and refrigerate within two hours. They’ll keep their freshness for up to 2 days, making them ideal for quick lunches or to toss into salads later in the week.
Freezing
To freeze, lay the cooked Pan Seared Shrimp in a single layer on a parchment-lined tray. Once solid, transfer to a freezer-safe bag or container. They’ll store beautifully for up to 2 months, but for best flavor, enjoy them sooner rather than later.
Reheating
For the juiciest results, gently reheat shrimp in a skillet over medium heat with a splash of water or a dab of butter — just until warmed through. Avoid the microwave if possible, as it can toughen their delicate texture.
FAQs
Can I use frozen shrimp for Pan Seared Shrimp?
Absolutely! Just be sure to thaw them completely and pat dry before cooking, so you still get that satisfying sear and don’t end up with watery shrimp.
How do I avoid overcooking shrimp?
Keep a close eye — shrimp only need 2 to 3 minutes per side. Once they turn pink and no longer look translucent, pull them off the heat. Overcooked shrimp become rubbery, so quick cooking is key.
Is there a way to make this dish dairy-free?
Yes! Simply replace the butter with an extra tablespoon of olive oil or a non-dairy butter alternative. You’ll still get that delicious flavor and caramelization.
Can I add other spices or herbs to Pan Seared Shrimp?
Go for it! Try a pinch of smoked paprika, cumin, or Italian seasoning. Fresh herbs like basil or cilantro are great swaps for parsley if you want to mix it up.
What’s the best way to serve Pan Seared Shrimp for a crowd?
You can double or triple the recipe and keep batches warm on a sheet tray in a low oven. Serve with a variety of sides and let everyone build their own plates — it’s a guaranteed crowd-pleaser!
Final Thoughts
There’s a reason Pan Seared Shrimp lands on my weeknight menu more often than not: it’s fast, crowd-pleasing, and just plain delicious. I hope you’ll give this recipe a spot in your kitchen lineup and discover just how easy and versatile shrimp night can be. Happy cooking!
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Pan Seared Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Pan Seared Shrimp is a quick and flavorful dish that’s perfect for a speedy weeknight dinner. Succulent shrimp cooked in a garlic-infused buttery sauce with a hint of lemon and parsley for a fresh finish. This recipe is sure to become a favorite go-to for seafood lovers.
Ingredients
Main Ingredients:
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Juice of ½ lemon
- Chopped fresh parsley for garnish
Instructions
- Prepare Shrimp: Pat the shrimp dry and season with salt, pepper, paprika, and red pepper flakes.
- Cook Shrimp: Heat olive oil and butter in a skillet. Cook shrimp for 2–3 minutes per side. Add garlic and cook until fragrant.
- Finish: Squeeze lemon juice over the shrimp, toss with parsley, and serve.
Notes
- Great served over pasta, rice, or salad.
- For extra flavor, marinate the shrimp in olive oil, lemon juice, and garlic before cooking.
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