Pan Seared Shrimp

This quick and easy pan seared shrimp is a delicious meal to prepare on a weeknight because it is on the table in about 15 minutes. The juicy sautéed shrimp is served with a lemon, herb and scallion sauce.

An easy, quick dinner is always the goal, but if it doesn't taste absolutely delicious, it's missing the mark and won't be repeated at my house. No worries with this yummy shrimp dinner.

I love that it's a one pan meal and uses simple, common ingredients we usually have on hand. The buttery scallion sauce is what sets it apart from ordinary sautéed shrimp, so don't skimp on the sauce, it's even delicious over rice or noodles.

Ingredients

Fresh or defrosted large, peeled, deveined shrimp

Melted butter, olive oil, garlic powder, salt, pepper, scallions, lemon juice, parsley, bay leaves

Ingredient Notes/Substitutions

• Fresh shrimp purchased from a market is best. But you can purchase frozen shrimp and defrost in cold water or in the refrigerator overnight.
• I also try to make it easier for myself and buy already peeled. Be sure to either buy deveined shrimp or remove it yourself since the vein is the intestine and will not taste good if you leave it in.
• I love scallions in this recipe since it gives the sauce a fresh, light oniony flavor. You can substitute chives or finely chopped white or yellow onion. However, the flavor will be slightly stronger in the sauce.
• Do you want more spice? Add some Italian seasonings and a pinch of red pepper flakes.
• If you prefer plainer sauce, try my lemon butter sauce. Would you like to try a spicier sauce, my Baja sauce is delicious too.

How to defrost frozen shrimp?

Place frozen shrimp in a large bowl and run cold water over them. Let them sit for about 10 minutes and see if they have defrosted. If more time is needed, change the water and let them sit another 5-10 minutes or until fully defrosted.

Drain them well in a colander and pat dry with paper towels.

How to make Pan Seared Shrimp

Step by Step Directions

In a bowl, combine the seasonings and stir together with the shrimp.

Heat the oil in large, non-stick skillet. Pan sear the shrimp in a single layer for 2 minutes over medium-high heat. If your pan is smaller, you may have to cook them in two batches.

Flip over and cook for another 1-2 minutes or until shrimp just start to curl. They also will turn an orange/pink color. Shrimp cook very fast and if your shrimp are jumbo sized, the total cooking time may be an extra minute or two.

Remove from pan.

To make the sauce, melt the butter and add scallions, bay leaves, lemon juice to the frying pan. Bring to a simmer over low heat add the parsley and stir into sauce. Remove the bay leaves and drizzle the sauce over shrimp to serve. Serve with extra lemon wedges.

Frequently Asked Questions

What type of shrimp is best to buy?

• When purchasing shrimp, fresh, wild-caught is preferred. Seafood markets usually have a wide variety. Don't buy the smaller size shrimp. Look for large or jumbo, firm, opaque shrimp. They should smell like the sea, not a "fishy" odor.
• But if you don't have access to fresh shrimp, frozen is a perfectly fine choice as well.

What to serve with Pan Seared Shrimp?

A quick main dish needs a quick side dish to go alongside. Try my Charred Broccoli, Blackened Green Beans or Brussels Sprouts.

Or maybe you'd like a salad with the shrimp. My classic House Salad or Butter Lettuce salad are refreshing and crisp.

How to store the shrimp?

If the shrimp is frozen, leave it in the freezer until ready to defrost and cook. Fresh shrimp should be stored in the refrigerator and used within 1-2 days.

Store any leftover shrimp in an airtight container in the refrigerator for up to 3 days.

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