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Pan Seared Shrimp Recipe
Easy pan-seared shrimp takes minutes to cook and pairs well with various sides, such as roasted vegetables or salad. A great weeknight dinner!
Ingredients
- 1 tablespoon extra virgin olive oil (or butter)
- 1 ½ pounds shrimp (peeled and deveined)
- ¼ 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))
Instructions
- Pat the shrimp dry with paper towels to ensure they sear properly.
- Toss shrimp with salt, pepper, and crushed red pepper.
- Place a large skillet or pan over medium-high heat. Add ½ tablespoon olive oil or butter and allow it to heat until shimmering. Add half of the shrimp to the pan in single layer.
- Let the shrimp cook undisturbed for about 1-2 minutes until they start to turn pink and form a golden crust on the bottom. Flip the shrimp and cook for another 1-2 minutes on the other side, until fully cooked. The shrimp should be opaque and have a nice sear.
- Transfer to a plate and repeat with the second batch and the remaining ½ tablespoon oil and shrimp.
- After second batch is done, add the first batch to the pan and toss to combine. Remove from heat. Squeeze in the lemon juice and toss the shrimp to coat them in the sauce.
- Remove the shrimp from the pan and transfer them to a serving dish. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Notes
If you want to add garlic, add it to the pan in the last minute of cooking.
Don’t overcook: Shrimp cook very quickly, so keep an eye on them to avoid overcooking, which can make them tough.
Don’t overcook: Shrimp cook very quickly, so keep an eye on them to avoid overcooking, which can make them tough.
Nutrition
Serving: 6oz, Calories: 153kcal, Carbohydrates: 2g, Protein: 23g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 214.5mg, Sodium: 1033mg, Fiber: 0.5g, Sugar: 0.5g
- WW Points: 1