Pan Seared Shrimp

Tips For Purchasing Shrimp

Shrimp is one of the fastest dinners you can make, but it only works if you start with good shrimp.

Good shrimp should be firm and snappy when you bite into them. At the store, choose domestic, wild-caught shrimp when possible. They should smell clean, not fishy.

In the Florida Keys, look for fresh Key West Pink shrimp. They're a little sweeter and cook fast, which makes them great for searing. You'll notice a small pink spot on the shell, which is how they got their name.

If buying frozen, the shrimp should be separate in the bag, not clumped together.

Larger shrimp, like 16-20 or 21-25 count work best for searing.

How to Defrost Shrimp

Shrimp are usually frozen soon after they are caught, so you'll often need to thaw them before cooking. The best way to defrost shrimp is in the refrigerator. Place the frozen shrimp in a large bowl, cover it, and let it thaw overnight.

If you need shrimp quickly, place them in a colander and run cold water over them for a few minutes. Swish the shrimp around as they defrost so they thaw evenly. Most shrimp will defrost in about 5 to 10 minutes.

When they are thawed, peel and devein and rinse lightly and pat them dry with paper towels before cooking.

Ingredients

• Large or XL shrimp, peeled and deveined
• Kosher salt and black pepper
• Olive oil or avocado oil
• Unsalted butter
• Garlic
• Low sodium soy sauce or gluten free tamari
• Lemon
• Fresh parsley

See recipe card for quantities.

Variations

You can change the flavor of this easy pan seared shrimp recipe by adjusting the seasonings. Add a pinch of Italian seasoning or red pepper flakes for a little heat. A sprinkle of Old Bay or Cajun seasoning also works well if you like a stronger seafood flavor.

If you're making shrimp tacos, sprinkle a little taco seasoning over the shrimp when they hit the pan.

For serving, try pasta with fresh herbs like oregano or basil.

Rice and shrimp always go together. You can build bowls with rice, fresh herbs, diced cucumbers, avocado, tomatoes, and fresh mango.

How To Cook Shrimp on The Stovetop

• Pat the shrimp dry with paper towels. Moisture prevents browning and can cause the shrimp to steam instead of sear.
• Place a large skillet over medium-high heat and add the olive oil and butter. When the pan is hot, lay the shrimp in a single layer.
• Cook the shrimp for 1 to 2 minutes until the bottom turns pink and lightly golden. Turn them over and add the garlic to the pan. Add the soy sauce and a squeeze of lemon juice.
• Cook another 1 to 2 minutes until the shrimp are opaque and curled.
• Remove the pan from the heat and finish with another squeeze of fresh lemon juice.
• Garnish with chopped parsley and serve with lemon wedges.

Serving Suggestions

Serve pan seared shrimp over steamed rice, pasta, or cauliflower rice for a quick meal. They are also great in tacos, added to a green salad, or served over mashed potatoes.

For a low carb option, serve with sautéed vegetables, roasted mixed vegetables, or a keto Caesar salad, using the shrimp in place of croutons.

You can also serve them as an appetizer with lemon wedges and crusty bread.

Storage and Leftovers

Store leftover shrimp in an airtight container in the refrigerator for up to two days.

Reheat gently in a skillet with a little butter over medium heat in a skillet.

Takeaway

This easy sautéed shrimp comes together fast with just a few ingredients and a hot pan.

Shrimp cook in minutes, so have everything ready before you start.

Pat them dry, season, then sear in a single layer so they brown instead of steam. Flip once, add the garlic, butter, soy sauce, and lemon, and toss to coat.

Serve hot with rice, pasta, or vegetables for an easy meal.

More Easy Seafood Dinners

• Boiled Shrimp With Old Bay
• Pan Seared Snapper Fillets
• Fried Hogfish With Garlic Aioli
• Salmon With Coconut Aminos
• Roasted Swordfish Steaks
• Seared Yellowfin Tuna

Here in the Florida Keys, seafood is part of everyday cooking, so browse my easy seafood recipes for more simple dinner ideas.