Pan-seared shrimp cooks fast and makes an easy dinner or appetizer. Toss the shrimp with garlic, butter, soy sauce, fresh lemon, and herbs for a simple, full-flavored dish. It's ready in about 10 minutes.
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Quick Look: Pan-Seared Shrimp
- What it is: Tender shrimp pan-seared with garlic, butter, soy sauce, lemon, and fresh parsley.
- Why Make THIS Version? It's full of flavor, uses simple ingredients, and cooks in just 10 minutes.
- Key Ingredients: Large shrimp, garlic, butter, soy sauce, lemon, olive oil, and parsley.
- Calories per Serving: 192
- Total Time: 10 minutes
- Pairs Well With: Steamed rice, pasta, roasted vegetables, cauliflower rice, or a green salad.
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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.
For a bolder skillet variation, try these Cajun blackened shrimp with garlic butter.
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.
Once thawed, peel, devein, rinse lightly, and pat dry with paper towels before cooking.
Key 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.
For a soy-free option with a slightly sweet glaze, try my sautéed shrimp with coconut aminos.
Rice and shrimp always go together. Build bowls with rice, fresh herbs, diced cucumbers, chunky guacamole, sautéed tomatoes, and mango slaw.
Top Tips
- Before you begin, line up all your ingredients. This dish cooks in minutes!
- Use large or jumbo shrimp for the best results. Larger shrimp stay tender and are less likely to overcook.
- Pat the shrimp dry before cooking. Dry shrimp brown better and cook more evenly.
- Leave space between the shrimp in the skillet. Crowding the pan causes the shrimp to steam instead of brown. They will shrink a bit, but do not stack them. Use two pans if you have to.
- Make sure the pan is hot before adding the shrimp.
- Do not overcook shrimp. They go from tender to rubbery very fast.
How To Pan-Sear 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. 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 the shrimp over and add the garlic, soy sauce, butter, 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 toasted coconut rice or pasta for a quick meal.
They also work well in shrimp tacos, in a mixed green garden salad, or over poached garlic mashed potatoes.
For a low-carb option, serve with sautéed vegetables, low-carb cauliflower rice, roasted mixed vegetables, or a keto Caesar salad, using the shrimp in place of croutons.
The shrimp also pair beautifully with thick asparagus with lemon butter.
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-low heat, just until warmed through.
The Secret to Perfect Pan-Seared Shrimp
For beautifully browned shrimp, pat them completely dry and place them in a hot skillet in a single layer. Flip once, then remove from the heat as soon as they turn opaque and curl into a loose "C."
Add the garlic, butter, soy sauce, and lemon near the end. This keeps the garlic from burning while creating a quick, flavorful pan sauce.
If you want extra sauce for rice or pasta, make a batch of this lemon garlic butter sauce.
More Easy Seafood Dinners
Looking for more quick weeknight options? Browse these easy shrimp dinner recipes.
If you tried this Pan-Seared Shrimp recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Pan-Seared Shrimp FAQ
Shrimp cook very quickly. Most large shrimp take about 3 to 4 minutes total in a hot skillet.
Cooked shrimp become firm, pearly white, and opaque. They also curl into a loose "C" shape.
Yes. Thawed shrimp cook more evenly and brown better in the pan. Pat them dry before cooking so they sear properly.
Yes. You can pan-sear shell-on shrimp, and they often have more flavor. You can peel them before eating.
Shrimp are cooked when the flesh is firm, pearly white, and opaque. The USDA lists 145°F as the general safe temperature for fish and shellfish.
Pan-Seared Shrimp Recipe
Equipment
- Large skillet
- Kitchen tongs
- Chef's Knife
- Cutting board
Ingredients
- 1 pound large shrimp, peeled and deveined
- Kosher salt and black pepper
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon unsalted butter
- 1 teaspoon minced garlic
- 1 tablespoon low-sodium soy sauce or tamari for gluten-free
- 1 lemon
- 3 tablespoons chopped fresh parsley
Instructions
- Pat the shrimp dry with paper towels and season with salt and black pepper.
- Heat a large skillet over medium-high heat and add the olive oil. When hot, add the shrimp in a single layer.
- Cook for 1 to 2 minutes until the bottoms turn pink. Flip and add the garlic, soy sauce, butter, and a squeeze of lemon.
- Cook another 1 to 2 minutes until the shrimp are opaque.
- Remove from heat and transfer to a plate.
- Garnish with chopped parsley and serve with lemon wedges.
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