Crispy Pan-Seared Shrimp Recipe
These crispy pan-seared shrimp are seasoned simply and cooked to golden perfection in minutes. Juicy inside with a lightly crisp exterior, they’re bursting with flavor—perfect for quick dinners, appetizers, or topping salads, pastas, and rice bowls.
Equipment
- Large skillet or cast iron pan
- Mixing bowl
- Paper towels
- Tongs or spatula
- Knife & cutting board
Ingredients
- 1 lb 450g large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter optional, for added richness
- 2 cloves garlic minced
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Pinch of chili flakes optional
- Juice of 1/2 lemon
- Fresh parsley chopped (for garnish)
Instructions
Prep the Shrimp:
- Pat shrimp dry with paper towels. Dry shrimp equals better crisping. Season with salt, pepper, paprika, and chili flakes (if using).
Heat the Pan:
- Place a large skillet over medium-high heat. Add olive oil (and butter, if using) and allow it to get hot—but not smoking.
Sear the Shrimp:
- Add shrimp in a single layer (don’t crowd the pan). Sear for about 2–3 minutes on the first side until edges are golden and crispy.
Flip & Add Garlic:
- Flip the shrimp and add garlic to the pan. Cook for another 1–2 minutes, stirring the garlic to prevent burning. Squeeze lemon juice over shrimp before removing from heat.
Serve:
- Remove from pan and garnish with chopped parsley. Serve immediately over rice, salad, pasta, or as an appetizer.