Go Back
+ servings
pan seared shrimp in a skillet with lemons and parsely.
Print Recipe
5 from 1 vote

Pan Seared Shrimp

Juicy pan seared shrimp in a garlic butter sauce that's made under 30 minutes! It's easy, flavorful, and the perfect dish for any occasion!
Prep Time15 minutes
Cook Time13 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4
Calories: 260kcal
Author: Britney

Equipment

  • 12 inch Nonstick Skillet

Ingredients

  • 2 lbs Jumbo Shrimp (deveined)
  • 2 tbsps Old Bay
  • 8 tbsps Salted Butter
  • 2 tbsps Olive Oil
  • 4 cloves Garlic (diced)
  • 1 tsp Fresh Rosemary (diced)
  • 1 tsp Red Pepper Flakes
  • ¼ cup Chicken Broth
  • 3 tbsps Fresh Parsley (chopped)
  • 1 Lemon (cut into wedges)

Instructions

  • If using frozen shrimp, place in cold water for 15-30 minutes until thawed. Drain and Remove the shells if applicable.
  • Pat shrimp dry with a paper towel to remove excess water. Season with old bay.
  • Allow a skillet to warm on the stove over medium high heat. Once warmed, add olive oil and 2 tbsps of butter and allow it to melt together.
  • Place shrimp in the skillet and cook for 2-3 minutes, then flip and continue to cook for another 1-2 minutes, until pink and slightly curled. (Tip: cook shrimp in batches to avoid overcrowding the pan) Add more butter to the pan as needed.
  • Once shrimp is finished cooking, remove the shrimp from the pan. Add remaining butter to the pan and add diced garlic and rosemary. Cook for 2-3 minutes, until fragrant. Then add red pepper flakes, chicken broth, and parsley. Continue to cook for 5 minutes, stirring until a sauce forms. Squeeze 1-2 lemon wedges into the sauce.
  • Coat shrimp in the sauce and serve with lemon wedges.

Nutrition

Calories: 260kcal | Carbohydrates: 5g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 1061mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1056IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 1mg