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 mins
Cook Time13 minutes mins
Course: Dinner, Lunch
Cuisine: American
Servings: 4
Calories: 260kcal
- 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)
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.
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