If you’re hungry for a lightning-fast dish that’s impossible to resist, Pan Seared Shrimp is about to become your new kitchen favorite. Imagine juicy shrimp sizzling in olive oil and butter, kissed with garlic, paprika, and a dash of citrus, all ready in well under 15 minutes. This recipe brings the magic of restaurant-quality seafood right to your stove, no special skills required. Whether you’re whipping up a cozy weeknight dinner or showing off for friends, Pan Seared Shrimp is as effortless as it is delicious—delivering flavor, tenderness, and a touch of elegance every time.

Ingredients You’ll Need

You don’t need a long shopping list to make Pan Seared Shrimp shine—just a few key ingredients that work together to bring out the very best in this classic seafood dish. Every element, from the fresh shrimp to the finishing sprinkle of parsley, counts toward creating an irresistible bite.

Large shrimp (1 pound, peeled and deveined): The star! Opt for fresh or high-quality frozen shrimp for the sweetest, juiciest results.
Olive oil (1 tablespoon): Provides a silky base for searing while adding a subtle peppery aroma.
Unsalted butter (1 tablespoon): Butter brings a luxurious, golden finish to the shrimp and deepens the flavor.
Garlic cloves, minced (2): Just two cloves infuse the dish with a mouthwatering fragrance that feels instantly inviting.
Paprika (½ teaspoon): Lends a gentle sweetness and a beautiful color—try smoked paprika for a hint of rustic flavor.
Red pepper flakes (¼ teaspoon, optional): For those who love a bit of heat, these flakes add a quiet kick without stealing the show.
Salt (½ teaspoon): Enhances every other flavor and draws out the natural brininess of the shrimp.
Black pepper (¼ teaspoon): Just enough to balance the richness with the perfect touch of warmth.
Lemon juice (1 tablespoon): A quick squeeze brightens the dish and complements the garlic and shrimp so well.
Chopped fresh parsley (for garnish): Adds a splash of color and a fresh, herbal finish.

How to Make Pan Seared Shrimp

Step 1: Prep the Shrimp

Start by patting your shrimp dry with paper towels—excess moisture will prevent that perfect sear! Toss the shrimp in a bowl with paprika, salt, black pepper, and red pepper flakes if you’re feeling spicy. This simple seasoning mix infuses the shrimp with savory undertones from the very beginning.

Step 2: Heat Things Up

Grab your largest skillet and set it over medium-high heat. Pour in the olive oil and drop the butter in alongside. As the butter melts and starts to foam, you’ll know it’s time for the shrimp. The sizzle as the shrimp hits the pan? Pure joy! That hot fat ensures crispy edges and locks in juiciness.

Step 3: Sear the Shrimp

Add the seasoned shrimp in a single layer—don’t crowd the pan so each piece gets golden and cooks evenly. Let them sear untouched for 2 to 3 minutes on one side until they turn pink with just a hint of a golden crust. Flip and repeat on the other side. Shrimp cook so quickly that this step is practically blink-and-you’ll-miss-it.

Step 4: Add the Garlic

Just as the shrimp finish cooking, toss in the minced garlic during the last minute. Give everything a gentle stir so the garlic softens and flavors the pan, but don’t let it burn—you want it fragrant and mellow, not sharp or bitter.

Step 5: Finish with Lemon and Parsley

Take the skillet off the heat and drizzle the shrimp with fresh lemon juice. This burst of acidity brightens the buttery flavors, making the whole dish taste lighter and fresher. Sprinkle a shower of chopped parsley over the top for both a pop of color and garden-fresh aroma. Serve right away, while everything is piping hot!

How to Serve Pan Seared Shrimp

Garnishes

Nothing beats a big flourish of parsley for color, but feel free to get creative. A few twists of fresh cracked pepper, a pinch of flaky sea salt, or even a scatter of lemon zest will make your Pan Seared Shrimp look and taste extra special. For a smoky twist, a dusting of smoked paprika right before serving is gorgeous and aromatic.

Side Dishes

Pan Seared Shrimp truly goes with everything! Spoon them over a bed of fluffy jasmine rice for a complete meal, toss over ribbons of linguine for a fast seafood pasta, or lay them across a vibrant salad for something lighter. Crusty bread is always welcome for mopping up all those buttery, garlicky juices.

Creative Ways to Present

Feeling playful? Serve your shrimp on skewers for party appetizers, tuck them into tacos with crunchy slaw and avocado, or top crostini for a snack-worthy starter. They’re also fantastic piled onto grain bowls with roasted veggies or folded into warm tortillas for a quick shrimp wrap.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pan Seared Shrimp (it’s rare, but it happens!), let them cool to room temperature before sealing in an airtight container. They’ll keep in the fridge for two to three days. The key is to keep them tightly covered so they stay moist and flavorful.

Freezing

Pan Seared Shrimp can be frozen, though their texture is at its absolute best when freshly cooked. To freeze, arrange cooled shrimp in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. Use within two months for best flavor and texture—just be sure to thaw gently in the fridge overnight before reheating.

Reheating

The trick to reheating shrimp is to do it quickly so they don’t turn rubbery. Warm them gently in a skillet over low heat just until heated through, or give them a quick zap in the microwave in 20-second bursts, covered with a damp paper towel to keep them juicy. Avoid overcooking, and spritz with a fresh squeeze of lemon to wake up the flavors before serving again.

FAQs

Do I need to peel and devein the shrimp for Pan Seared Shrimp?

For the best texture and flavor, it’s highly recommended to peel and devein your shrimp before cooking Pan Seared Shrimp. This makes them much more enjoyable to eat, and it also lets all those gorgeous seasonings really soak in!

Can I make this recipe with smaller or larger shrimp?

Absolutely! The recipe works with any size shrimp, though you’ll need to adjust the searing time slightly. Smaller shrimp will cook faster, while extra-large shrimp may need a minute or two more per side. Just keep an eye out for that classic pink-and-opaque look.

How do I keep shrimp from overcooking?

The magic is in high heat and paying attention. Pan Seared Shrimp cooks fast—usually 2 to 3 minutes per side is perfect. As soon as the shrimp curl into a C shape and go opaque, they’re ready to come out of the pan. Overcooking turns them tough, so don’t walk away!

What can I use if I don’t have fresh parsley?

No fresh parsley? Try fresh cilantro, basil, or even thinly sliced green onion for a different accent. Dried herbs can work in a pinch, but fresh really takes your Pan Seared Shrimp to the next level.

Is this recipe spicy?

The red pepper flakes add just a gentle heat, and you can always leave them out for a milder flavor—or double up if you love it spicy! You’re fully in control of how bold your Pan Seared Shrimp turns out.

Final Thoughts

If you love a dish that impresses without the stress, you can’t beat Pan Seared Shrimp. It’s as quick as it is flavorful, and every bite bursts with the vibrant zing of lemon and garlicky goodness. Give it a try—the simplicity, speed, and big payoff will have you wondering why you ever ordered takeout shrimp in the first place!

Pan Seared Shrimp Recipe