Pan Seared Shrimp
There’s something truly magical about the simplicity of pan seared shrimp. With just a handful of ingredients, you can create a dish that feels elegant yet is easy enough for a weeknight dinner. The plump and juicy shrimp, cooked to perfection, are elevated by a touch of lemon and a sprinkle of fresh parsley. Whether you’re whipping this up for a cozy meal or entertaining guests, pan seared shrimp is sure to impress. Let’s dive into how to make this delightful dish!
Top Reasons to Make Pan Seared Shrimp
- Quick Cooking Time: This dish can be on your table in under 15 minutes, making it perfect for busy weeknights.
- Versatile Base: Serve it over pasta, rice, or alongside a fresh salad to make a complete meal.
- Flavorful and Healthy: Packed with protein and low in calories, it’s a wholesome choice that doesn’t skimp on flavor.
- Minimal Ingredients: With just a few pantry staples, you can create a gourmet dish easily.
Gather These Ingredients
- 1 tablespoon extra virgin olive oil or butter
- 1 pound shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon crushed red pepper
- 1 tablespoon lemon juice, plus lemon wedges for serving
- Fresh parsley, chopped (for garnish)
Equipment at a Glance
- Skillet: A heavy-bottom skillet works best for even cooking.
- Spatula: Use a spatula to flip the shrimp without breaking them.
- Measuring spoons: For accurate measurements of spices and oil.
- Serving plate: To present your beautiful dish.
Pan Seared Shrimp Cooking Guide
Step 1: Prepare the Shrimp
Start by ensuring your shrimp are fully thawed, peeled, and deveined. Pat them dry with a paper towel to remove excess moisture. This helps achieve a nice sear.
Step 2: Heat the Skillet
In a large skillet, heat the olive oil or butter over medium-high heat. Allow it to get hot but not smoking—this is crucial for a perfect sear.
Step 3: Season the Shrimp
In a mixing bowl, combine the shrimp with kosher salt, black pepper, and crushed red pepper. Toss to coat the shrimp evenly with the seasonings.
Step 4: Sear the Shrimp
Once the skillet is hot, add the seasoned shrimp in a single layer. Avoid overcrowding the pan, as this will steam the shrimp instead of searing them. Cook for about 2-3 minutes on one side until they turn pink and opaque.
Step 5: Flip and Finish
Using a spatula, carefully flip the shrimp over and cook for an additional 1-2 minutes until they are cooked through. The total cooking time should be about 5-6 minutes.
Step 6: Add Lemon Juice
Remove the skillet from heat, and drizzle the fresh lemon juice over the shrimp. Toss gently to combine, allowing the bright citrus flavor to enhance the dish.
Step 7: Serve and Garnish
Transfer the pan seared shrimp to a serving plate and garnish with freshly chopped parsley. Serve with lemon wedges on the side for an extra zing.
Flavor-Forward Alternatives
- Add minced garlic during the last minute of cooking for a fragrant twist.
- Incorporate some diced bell peppers or onions in the skillet for added texture and sweetness.
- Swap the lemon juice for lime juice for a different citrus flair.
- Experiment with spices like paprika or cumin for a smoky flavor profile.
Slip-Ups to Skip
- Don’t overcrowd the skillet; this will prevent proper searing and lead to rubbery shrimp.
- Avoid overcooking the shrimp; they should be just opaque and firm to the touch.
- Skip the rinsing of shrimp after peeling; it can wash away flavor.
- Use a non-stick skillet if you’re new to cooking shrimp, as it helps prevent sticking.
Keep It Fresh: Storage Guide
Leftover pan seared shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat until heated through to avoid rubbery shrimp. For long-term storage, you can freeze the cooked shrimp in a freezer-safe bag for up to 3 months.
Top Questions & Answers
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking.
What should I serve with pan seared shrimp?
Pan seared shrimp pairs wonderfully with pasta, rice, or a fresh salad. You can also serve it in tacos or over a bed of quinoa.
Can I make this recipe ahead of time?
While shrimp are best enjoyed fresh, you can prep the shrimp and season them ahead of time. Cook them just before serving for the best flavor and texture.
What is the best type of shrimp to use?
Large shrimp, typically labeled as “jumbo” or “extra large,” work best for this recipe. They hold up well during cooking and provide a satisfying bite.
Healthy-ish Favorites
Bring It to the Table
Imagine the look on your family or friends’ faces when you present a beautiful plate of pan seared shrimp, glistening with olive oil and adorned with vibrant parsley and lemon wedges. This dish not only tastes incredible but also looks stunning, making it the perfect centerpiece for any meal. Serve it with a glass of chilled white wine, and you’ve got an unforgettable dining experience.
The next time you’re in need of a quick and delicious meal, remember this simple yet flavorful pan seared shrimp recipe. With its ease and elegance, it’s bound to become a staple in your culinary repertoire. Enjoy every succulent bite, and happy cooking!
Pan Seared Shrimp
Ingredients
Equipment
Method
- Start by ensuring your shrimp are fully thawed, peeled, and deveined. Pat them dry with a paper towel to remove excess moisture.
- In a large skillet, heat the olive oil or butter over medium-high heat until hot but not smoking.
- In a mixing bowl, combine the shrimp with kosher salt, black pepper, and crushed red pepper. Toss to coat evenly.
- Add the seasoned shrimp to the hot skillet in a single layer. Cook for 2-3 minutes until pink and opaque.
- Carefully flip the shrimp and cook for an additional 1-2 minutes until cooked through.
- Remove from heat, drizzle lemon juice over the shrimp, and toss gently to combine.
- Transfer to a serving plate and garnish with parsley. Serve with lemon wedges.
Notes
- Leftover shrimp can be stored in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat to avoid rubbery shrimp.
- Use frozen shrimp; just ensure they are thawed and patted dry before cooking.
