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Homemade Pan Seared Shrimp photo

Pan Seared Shrimp

This Pan Seared Shrimp is a quick, elegant dish that’s bursting with flavor, ready in under 15 minutes!
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

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

  • Skillet
  • Spatula
  • Measuring Spoons
  • Serving Plate

Method
 

Cooking Instructions
  1. Start by ensuring your shrimp are fully thawed, peeled, and deveined. Pat them dry with a paper towel to remove excess moisture.
  2. In a large skillet, heat the olive oil or butter over medium-high heat until hot but not smoking.
  3. In a mixing bowl, combine the shrimp with kosher salt, black pepper, and crushed red pepper. Toss to coat evenly.
  4. Add the seasoned shrimp to the hot skillet in a single layer. Cook for 2-3 minutes until pink and opaque.
  5. Carefully flip the shrimp and cook for an additional 1-2 minutes until cooked through.
  6. Remove from heat, drizzle lemon juice over the shrimp, and toss gently to combine.
  7. 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.