Quick and easy Pan-Seared Shrimp in a herb garlic butter sauce. This protein is quickly cooked in just 20 minutes and packed with flavor.
Shrimp takes only 5 minutes to cook making it one of the easiest proteins to cook up. This tender shrimp is perfect for a delicious meal during a busy weeknight!
If you're looking for more easy shrimp recipes try Argentine Shrimp, Spicy Shrimp Tacos, or Scampi with Shrimp.
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Why You'll Love this Recipe
- Minimal cooking time. Juicy shrimp prepared and cooked in just 20 minutes.
- Amazing flavor. Garlic, butter and fresh herbs bring this flavorful shrimp to the next level.
- Easy recipe. An easy pan-seared shrimp recipe made with simple ingredients.
Ingredients
- Fresh shrimp. Raw, peeled and deveined shrimp. You can use jumbo shrimp or smaller shrimp. If using frozen shrimp, be sure to defrost in a bowl of cold water for 20 minutes.
- Paprika. Paprika adds a subtle smoky flavor to the shrimp. Use other seasonings like old bay seasoning or make cajun shrimp!
- Olive oil or butter. You can use either, I like butter for a richer flavor.
- Garlic. Fresh garlic cloves enhance the mild flavor of shrimp.
- Lemon. Fresh lemon juice adds acidity to balance the richness of the other ingredients.
See the recipe card below for the remaining ingredients and quantities.
How to Make Pan Seared Shrimp
- Step 1: Pat shrimp dry with a paper towel and season both sides with salt, pepper and paprika. Heat butter in a large skillet over medium-high heat.
- Step 2: Add the shrimp and cook for 2 minutes. Flip to the second side and cook for another 2 minutes. Add the garlic and a squeeze of fresh lemon juice to the pan, toss and cook for 1 more minute. Take the shrimp off the heat, serve and enjoy!
Recipe FAQs
Yes! You will need to thaw shrimp in a bowl with cool water for 15-20 minutes, pat dry and continue with the recipe.
The color of the shrimp will tell you when it's done. It will go from translucent to solid pink and white. Perfectly cooked shrimp should be firm and springy and curl into a C shape.
Flick a few drops of water into the pan. If the water droplets sizzle and evaporate immediately, the pan is ready. If the water beads up and dances around before evaporating, your pan is at the perfect searing temperature.
Sarah's Top Tips
- Not into deveining? Buy shelled and deveined shrimp to avoid this step!
- Pat shrimp dry to get a nice sear. When shrimp are dry, they come into direct contact with the hot pan, allowing them to develop a nice, golden-brown crust. If they're wet the water will create steam and pan-searing will be impossible.
- Use a stainless steel pan or cast iron pan to achieve a consistent sear.
- Heat the pan properly. You want a hot hot pan for golden brown pan-seared shrimp.
- Add the shrimp to the pan in a single layer to avoid overcrowding. When ingredients are close together the moisture they release can affect the searing process.
- Avoid overcooking and stirring. Shrimp cook in minutes, meaning you can't leave them and walk away. The best way is to cook them for 2 minutes on each side with the last minute adding in your garlic and lemon. Stirring is not required.
Serving
Pan-seared shrimp is delicious over a salad, in a wrap or over pasta. Try them in tacos with slaw and avocado or as an appetizer with garlic butter and crusty bread.
I like to serve these alongside sides like a summer orzo salad, risotto with zucchini, or with homemade Caesar salad.
Storage & Reheating
Place the shrimp in an airtight container and store in the refrigerator for up to 2-3 days.
To reheat, heat a skillet over medium heat and add a small amount of oil or butter. Add the shrimp and cook for 2-3 minutes, or until heated through, turning occasionally to avoid overcooking.
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Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Pan Seared Shrimp
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See the full post for extra tips and photos
Ingredients
- 1 pound raw shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- ½ large lemon, juiced
- 2 tablespoons fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Pat the shrimp dry with a paper towel. Season all sides with salt, pepper and paprika.
- In a large skillet, heat oil or butter over medium-high heat.
- Once hot, add the shrimp and cook for 2 minutes. Flip and cook for another 2 minutes.
- Add garlic and lemon juice to the pan during the last minute of cooking and toss everything to combine.
- Turn off the heat and remove the shrimp from the pan.
- Serve topped with fresh parsley and lemon wedges.
Sarah's Tips
- Not into deveining? Buy shelled and deveined shrimp to avoid this step!
- Pat shrimp dry to get a nice sear. When shrimp are dry, they come into direct contact with the hot pan, allowing them to develop a nice, golden-brown crust. If they're wet the water will create steam and pan-searing will be impossible.
- Use a stainless steel pan or cast iron pan to achieve a consistent sear.
- Heat the pan properly. You want a hot hot pan for golden brown pan-seared shrimp.
- Add the shrimp to the pan in a single layer to avoid overcrowding. When ingredients are close together the moisture they release can affect the searing process.
- Avoid overcooking and stirring. Shrimp cook in minutes, meaning you can't leave them and walk away. The best way is to cook them for 2 minutes on each side with the last minute adding in your garlic and lemon. Stirring is not required.
- Place the shrimp in an airtight container and store in the refrigerator for up to 2-3 days.
- To reheat, heat a skillet over medium heat and add a small amount of oil or butter. Add the shrimp and cook for 2-3 minutes, or until heated through, turning occasionally to avoid overcooking.
Emily says
This recipe is perfect for busy week nights- I’ve made it twice this week! Delicious!!
Kate says
I tried this recipe after trying something similar in a restaurant in Hawaii. These shrimp were out of this world! I will be definitely be making this again.