Description
This pan seared shrimp is an easy seafood recipe that will impress your taste buds and dinner guests alike! With just a few simple steps, you can create restaurant-quality seared shrimp at home that is flavorful and foolproof. Ready in just 10 minutes, versatile and perfect for a quick lunch or dinner. Gluten free, dairy free, paleo, Whole30 compatible, and keto friendly.
Ingredients
- 1 pound jumbo peeled and deveined shrimp, tail on or off
- 1–2 tablespoons olive oil, avocado oil, or ghee
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
Instructions
- Clean, dry, and season shrimp. Rinse shrimp in a colander and peel and devein if they are not already. You can remove the tails if desired. Using paper towels, pat the shrimp completely dry on both sides. Add to a large bowl and sprinkle with salt, pepper, garlic powder, and onion powder if using. Gently toss until evenly coated and set aside.
- Cook shrimp. Heat a large cast iron or stainless-steel skillet over medium-high heat. When the pan is hot, add your oil of choice and swirl to coat the pan. Add shrimp in a single layer, being careful not to crowd the pan. You may need to cook the shrimp in multiple batches and add more oil as needed. Cook shrimp on each side for 1-2 minutes until slightly caramelized and no longer translucent in the center.
- Serve and enjoy. Remove shrimp from the pan and serve as desired. Enjoy!
Notes
Once cooked, shrimp should be stored in an airtight container in the refrigerator for 2-3 days. Make sure to let the shrimp cool to room temperature before storing them.
It is best to reheat shrimp gently. You can reheat them in a covered skillet over medium heat with a small amount of oil or water to create steam and return the shrimp’s original juicy texture.
You can also reheat them in the oven. Cover shrimp with foil in an oven-safe baking dish and warm at 300 degrees Fahrenheit for about 10 minutes or until heated through.
To reheat in the microwave, warm in 30-second intervals until heated through.
If you’re not planning on eating your leftover shrimp within 3 days, you can freeze them for up to 3 months. To freeze, place the shrimp in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. When you’re ready to eat them, thaw them in the refrigerator overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: American