Easy Pan Seared Shrimp

This recipe for pan seared shrimp is the perfect quick and easy main course - it's ready to enjoy in only 10 minutes! Plus, with a special cooking technique, you will get tender, juicy shrimp with the perfect amount of browning on the edges, without the risk of overcooking!

Pan seared shrimp has got to be one of the most simple and quick ways to prepare shrimp. All you need are peeled and deveined shrimp, a few basic seasonings, and a non-stick skillet.

But, even though searing shrimp is so quick and easy, this pan seared shrimp is still a main course worth celebrating. Tender, juicy shrimp, perfectly seasoned, with a squeeze of fresh lemon juice, maybe a drizzle of melted butter...divine!

So, next I will talk a little bit more about why pan searing shrimp is such a good method, and, how to cook the shrimp so you get juicy, succulent, NOT overcooked shrimp, every single time!

Jump to:

• Benefits of pan searing
• How to pan sear shrimp perfectly
• Recipe ingredients
• Ingredient notes
• Step by step photos
• Tips and tricks
• Serving suggestions
• Storage and reheating instructions
• Recipe FAQs
• Related recipes
• 📖 Recipe

Benefits of pan searing

• As I mentioned, pan searing shrimp is super quick. This recipe is ready in only about 10 minutes, start to finish.

• You don't need any fancy equipment or an elaborate list of ingredients, just a non-stick skillet and some simple seasonings (plus shrimp of course, and a bit of oil).

• By cooking the shrimp in a pan on the stove top, you can very easily monitor how quickly the shrimp is cooking, thus helping you avoid overcooking the shrimp.

How to pan sear shrimp perfectly

When developing this recipe, I came across this article from Cook's Illustrated: A Smarter Way to Pan-Sear Shrimp. And let me tell you, this was a game-changer for me! In my opinion, their cold-start method is the hands-down, best way for pan searing shrimp. Perfectly cooked (but not overcooked!) shrimp, with nicely browned edges, and a juicy, succulent interior.

Rather than getting the skillet screaming hot before adding the shrimp, this method does the reverse. First, the shrimp are placed in a cold skillet, and then heated. When the shrimp are browned on the underside, the shrimp are finished on the second side with the stove off. The residual heat from the pan is enough to finish the shrimp to perfection.

The cold-start method helps the shrimp to stay flatter in the pan, rather than twisting up, which is better for even browning. And, this more gentle cooking method gives you way more control over this notoriously quick cooking protein, without overshooting it and ending up with tough, chewy shrimp.

I adapted my easy recipe for pan seared shrimp using their cold-start method, so I want to give all the props to Cook's Illustrated, you should definitely check out their article on pan seared shrimp for more info!

Recipe ingredients

Ingredient notes

• Shrimp: you will need thawed (not frozen) jumbo shrimp that have been peeled and deveined. Leaving the tails on (or off) is up to you.

• Salt: I used Diamond Crystal kosher salt, which is quite light and flaky. Therefore, if substituting table salt, use only half of what the recipe calls for to avoid oversalting.

• Oil: you just need a neutral cooking oil, like avocado oil or vegetable oil.

Step by step photos

Here is a step by step breakdown on how to make seared shrimp. If you would like to see a brief slideshow of these steps, check out my web story!

1. The first step is to thoroughly pat the shrimp dry all around with clean paper towels. This helps the shrimp to get a nice sear in the pan!

2. After drying the shrimp, add the oil and seasonings to the bowl. (It doesn't matter what order you add these.)

3. Next, toss the shrimp with the oil and seasonings until all the shrimp are evenly coated.

4. Now, we are ready to start searing shrimp! In a large non-stick skillet, arrange the shrimp so they are as spread out as possible. Then turn the burner on to high heat.

Cook the shrimp for about 3 - 4 minutes, without moving the shrimp. When the perimeter of the shrimp start to turn opaque, and the underside of the shrimp are browned on the edges, turn off the stove. Then, flip over each shrimp.

5. Keep the shrimp in the hot pan for another 2 - 3 minutes, or until the shrimp are cooked through. You can tell when the shrimp are done by looking at the side of the shrimp, it should be a pearly opaque color. And, the shrimp should be curled into a "C" shape (not a tight circle, that would be overcooked!).

As soon as the shrimp are done cooking, remove them from the pan to a serving plate. Enjoy the seared shrimp right away, just on their own or with lemon wedges (or maybe even garlic butter!).

Tips and tricks

• Don't overcrowd the pan, or the shrimp may also steam instead of getting a nice sear. If you want to cook the shrimp in one batch, you will need a large skillet (the one I'm using here is 12 inches). If you are using a smaller pan, cook the shrimp in two batches.

• A non-stick skillet works the best here. If you don't have a non-stick pan, you could use a stainless steel pan, but give it a good spray with non stick cooking spray before adding the shrimp, as extra insurance.

• A cast-iron pan won't work for this method of searing shrimp. Cast iron takes too long to heat up for this cold-start cooking method.

• For best results, use a burner that is large enough to cover the cook surface of the pan you are using. If you use a burner that is too small, the shrimp may not cook evenly.

• The cook times listed in the recipe are approximate. Cook times may vary based on the size of shrimp, the type of pan, and type and size of burner you are using. So, go by visual cues to know when the shrimp are done (the shrimp should be a pearly opaque color).

Serving suggestions

This pan seared shrimp recipe is the perfect building block for a delicious meal. It pairs so well with many different entrees and sides; here are some ideas for you to try:

• First of all, you can garnish the shrimp with a bit of chopped parsley and an extra sprinkle of red chili flakes (if you like heat!), plus some lemon wedges on the side.

• Pair the pan seared shrimp with a green salad or Caesar salad for a simple yet satisfying lunch or light dinner.

• Use the shrimp to add protein to your favorite pasta dish. Try it with my pink pasta or cream cheese pasta recipes!

• Add the shrimp to a simple rice or grain bowl to make it more filling.

• Seared shrimp would be delicious in tacos, a wrap or burrito as well!

• Or, you can use the shrimp as the main course, paired with a couple different sides. Try it with red skin mashed potatoes, microwave butternut squash, or cilantro lime roasted cauliflower!

Storage and reheating instructions

• Pan seared shrimp is best when served immediately. But, any leftovers can be stored in a covered container in the fridge for 3 - 4 days.

• You can also freeze the cooked shrimp for up to 3 months. Freeze in a zip-top freezer bag, removing as much of the air as possible before sealing.

• You can enjoy the leftover shrimp cold, straight from the fridge (this is great on salads!). Or, reheat it over low heat in a skillet, just until warmed through.

• To enjoy the leftover frozen shrimp, first thaw it in the fridge, or use the cold water thawing method. Then reheat in a pan as described above.

Recipe FAQs

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