Pan Seared Shrimp

5 from 2 votes

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.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer, Dinner

Cuisine: American

Servings: servings

Calories: 138.36kcal

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.

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.