Shrimp are incredibly versatile and delicious. Whether you’re looking to add a little surf to your turf or want a protein boost for a veggie meal, succulent shrimp deliver big flavor in minutes. This simple pan-searing method yields perfectly pink, juicy shrimp every time.
Ready in just 5 minutes, this recipe is a game-changer for busy weeknights. Use these shrimp to top salads, toss with pasta or serve as an appetizer. It’s a crustacean celebration you’ll come back to again and again.
Log in to save recipes and build weekly shopping lists.
Recipe details
Nutrition per serving
Dietary labels
Allergen check
Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Rinse the shrimp under cold water, then pat them dry thoroughly with paper towels.
- Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat.
- Add the shrimp to the hot pan in a single layer. Cook, stirring occasionally, until they turn pink and are cooked through, about 3 to 5 minutes.
- Remove from heat immediately to prevent overcooking. Serve warm.
Recipe Tips
Patting the shrimp dry ensures they sear properly instead of steaming.
Do not overcrowd the pan; cook in batches if needed for even cooking.
Shrimp cook very quickly-watch closely to avoid rubbery texture.
FAQ
How do I know when shrimp are fully cooked?
Shrimp are done when they turn pink and opaque and curl into a loose ‘C’ shape. This usually takes 3-5 minutes over medium-high heat.
Can I use frozen shrimp for this recipe?
Yes, but thaw them completely and pat dry before cooking. Frozen shrimp will release water and steam rather than sear.
What can I serve with pan-seared shrimp?
These shrimp are versatile-serve over rice, pasta, salad or with roasted vegetables. They also make a great appetizer with cocktail sauce.
Recipe comments
0 DandyRecipes comments
Log in to comment on this recipe.
No DandyRecipes comments yet.