This easy pan seared shrimp recipe is ready in only 10 minutes! The cold-start cooking method, adapted from Cook's Illustrated, guarantees nicely browned shrimp that are always tender and juicy - never overcooked!
Jumbo shrimp typically have between 21 - 24 shrimps per pound. You can use shrimp that are slightly larger or smaller than this size, but you may need to adjust the cook time up or down accordingly.
This recipe works best with a non-stick skillet. You can also use a stainless steel skillet, but spray the pan with nonstick cooking spray before adding the shrimp. Because of the cold-start cooking method, a cast-iron pan is not recommended.
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 as evenly.
The cook times listed 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, use the visual cues to know when the shrimp are done (the shrimp should be curled into a "C" shape, and the flesh will have a pearly opaque color).
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. The nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. See our full nutrition disclosure policy.
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