Easy pan-seared shrimp recipe takes minutes to cook and pairs well with various sides, such as roasted vegetables or salad. A great weeknight dinner!
Pan Seared Shrimp
Everyone needs a basic recipe for pan-seared shrimp in their back pocket. For perfectly cooked, moist shrimp every time, cook the shrimp in two batches to avoid overcrowding the pan. If you have an air fryer, check out my air fryer shrimp recipe. If you’d rather grill, try my grilled shrimp!
A staple in my kitchen for busy weeknights!
Madison loves shrimp, so I make it a few times a month. I have many shrimp recipes on my site, but this pan-seared one was one of the first shrimp recipes I shared here back in 2008. Here are some of the reasons why I love it:
- Fast and Easy: This 6-ingredient shrimp recipe relies mainly on kitchen staples. You need olive oil, some basic spices, and lemon juice to create delicious shrimp in just minutes!
- Versatile: I play around with the spices to switch up the flavors, so it goes great with everything! Serve it with any veggie, pasta, or rice.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, paleo (if made with oil), Mediterranean diet-friendly, dairy-free (if using oil), low-carb, and anti-inflammatory
If you make this healthy pan seared shrimp recipe, I would love to see it. Tag me in your photos or videos on  Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What You’ll Need
Here are the ingredients for seared shrimp. See the recipe card below for the exact measurements.
- Butter or Oil: You can pan sear shrimp in either butter or oil. I typically use olive oil, but butter provides a richer taste.
- Shrimp: Buying your shrimp peeled and deveined will save you lots of time. You can use fresh or frozen–just make sure to thaw them first.
- Pan-Seared Shrimp Seasoning: Kosher salt, black pepper, crushed red pepper
- Lemon juice for a bright citrus flavor
- Parsley for garnish is optional but so pretty and adds freshness.
How to Pan Sear Shrimp
Pan searing shrimp at medium-high heat allows them to develop a nice, brown crust. See the recipe card at the bottom for printable directions.
- Prep Shrimp: Pat them dry and season with salt, black pepper, and red pepper.
- Heat your pan to medium-high, add half of the olive oil or butter, and let it heat until shimmering. Then, add the remaining oil/butter with half of the shrimp.
- Sear the Shrimp: Cook them for a minute or 2 without touching them. Flip them over and cook until they’re opaque. Remove them from the pan, and repeat with the remaining shrimp.
- Add the Lemon Juice: When the second batch is done, add the first half to the skillet. Squeeze the lemon and toss the shrimp in the juice. Remove from the pan, transfer to a serving dish, and garnish with parsley.
Variations
- Oil: Substitute avocado oil.
- Spices: Add other seasonings to switch up the flavors. For a Latin flair, use adobo seasoning, sazon, chili powder, or cumin. For Italian, add onion powder, garlic powder, and dried herbs.
- Make It Mild: Omit the crushed red pepper.
- Garlic: Add minced garlic in the last minute of cooking.
- Citrus: Replace lemon with lime juice.
- Herbs: Swap parsley with chives, dill, oregano, or rosemary.
Serving Suggestions
This simple pan-seared shrimp recipe is a versatile dish that would be great with so many sides.
Storage
- Refrigerate shrimp in an airtight container for 3 days.
- Eat leftovers cold or microwave them until warm.
FAQ
It’s better to saute or sear shrimp in oil since it has a higher smoke point than butter. However, either will work. You can also toss cooked shrimp in melted butter if you really want that butter flavor.
Here are a few tips for how to get a good sear on shrimp.
1. Pat the shrimp dry with paper towels. You want them to be dry so theysear (and develop a good brown crust) and don’t steam.
2. Make sure your pan is hot! Let your pan heat for a few minutes before adding the shrimp.
3. Don’t move the shrimp. Once you add them to the pan, let them sit without moving so they brown.
More Shrimp Recipes You’ll Love
For more dinner ideas using shrimp, check out my Seafood Recipes collection, plus these five delicious shrimp recipes to inspire your next meal!
Yield: 4 servings
Serving Size: 6 oz
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Pat the shrimp dry with paper towels to ensure they sear properly.
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Toss shrimp with salt, pepper, and crushed red pepper.
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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.
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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.
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Transfer to a plate and repeat with the second batch and the remaining ½ tablespoon oil and shrimp.
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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.
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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.
Last Step:
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Don’t overcook: Shrimp cook very quickly, so keep an eye on them to avoid overcooking, which can make them tough.
Serving: 6 oz, Calories: 153 kcal, Carbohydrates: 2 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 214.5 mg, Sodium: 1033 mg, Fiber: 0.5 g, Sugar: 0.5 g
