Pan Seared Shrimp Recipe
Pan seared shrimp cooked with garlic, butter, soy sauce, and fresh lemon. Ready in under 10 minutes for a quick dinner or easy appetizer.
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.
Notes
Storage and Reheating
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.
Nutrition
Calories: 192.3kcalCarbohydrates: 3.8gProtein: 21.3gTotal Fat: 10.1gSaturated Fat: 3.1gCholesterol: 200.5mgSodium: 960.1mgPotassium: 236.1mgFiber: 0.7gSugar: 0.5gNet Carbohydrates: 3.2g
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