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!
Equipment
- 12 inch Nonstick Skillet
Ingredients
- 2 lbs Jumbo Shrimp, (deveined)
- 2 tbsps Old Bay Seasoning
- 8 tbsps Salted Butter
- 2 tbsps Olive Oil
- 4 cloves Garlic, (diced)
- 1 tsp Fresh Rosemary, (diced)
- 1 tsp Red Pepper Flakes
- 1/4 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. 2 lbs Jumbo Shrimp 2 tbsps Old Bay Seasoning
- 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. 2 tbsps Olive Oil
- 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. 4 cloves Garlic 1 tsp Fresh Rosemary 1 tsp Red Pepper Flakes 1/4 cup Chicken Broth 3 tbsps Fresh Parsley 1 Lemon
- Coat shrimp in the sauce and serve with lemon wedges.
Notes
- The secret to a nice sear is getting the pan nice and hot AND also patting the shrimp dry with a paper towel. This ensures that the shrimp browns nicely while cooking.
- Do not overcrowd the pan. Adding too many shrimp to the pan will take longer to cook and the shrimp won’t brown as nicely.
- Don’t touch the shrimp until you’re ready to flip them! Let the shrimp sit in the hot oil undisturbed until you’re ready to flip them. This will make sure the shrimp gets a nice brown sear.
- Don’t overcook the shrimp! Overcooked shrimp is rubbery and unpleasant. Shrimp cooks quickly! Cooking time is about 3-5 minutes. Once the shrimp is pink and has curled slightly – it’s done. It should be in the shape of a “C” as opposed to an “O”.
- Be sure to use a large non-stick or cast iron skillet. Stainless steel pans work too, but my preference are non-stick pans as the shrimp is less likely to stick to the pan when searing, cast iron skillets being my top pick.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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