Pan Seared Shrimp
Quick pan-seared shrimp cooked in butter and olive oil with garlic, Italian seasoning, paprika, lemon, and parsley.
Servings: 4 servings
Ingredients
Ingredients
- ?2 tablespoons 30 mlolive oil
- ?2 tablespoons 28 gbutter
- ?1 pound 450 graw shrimpI used 31-40 count per pound size, thawed if frozen, peeled and deveined
- ?4 small garlic clovesminced or pressed
- ?1 teaspoonItalian seasoning
- ?1/2 teaspoonpaprikasmoked or regular
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1 lemon juice and zestto taste
- ?1 tablespoonchopped fresh parsley
Instructions
Instructions
- In a 12-inch skillet, heat 2 tablespoons (30 ml) olive oil and 2 tablespoons (28 g) butter over medium heat until the butter is melted and the fat shimmers.
- Add 1 pound (450 g) raw shrimp (peeled and deveined), 4 small garlic cloves (minced or pressed), 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper to the skillet. Toss or stir so the shrimp are evenly coated in the seasonings and garlic.
- Cook the shrimp in a single layer over medium heat, about 2–3 minutes per side, flipping once. Shrimp are done when they are opaque, pink, and curl into a loose “C” shape.
- About 1 minute before the shrimp are finished, add lemon zest and a drizzle of lemon juice (from the 1 lemon, to taste), stirring once to distribute.
- Remove the skillet from the heat, sprinkle with 1 tablespoon chopped fresh parsley, and serve immediately.
Equipment
- 12-inch Non-Stick Skillet
- Kitchen tongs
- Microplane grater
- Garlic press
Notes
The timing of this recipe is for large shrimp.To cook smaller or larger shrimp, adjust the amount of time you sautee them per side. medium shrimp may only need 1-2 minutes, while jumbo shrimp might need 2-4 minutes per side.
Be sure to start with raw shrimp(not the pre-cooked kind). If needed, thaw the shrimp, remove the shells, and cut out the veins. You can leave the tails on, or remove them if you prefer.
Use the whole lemon.You can add as much lemon zest and lemon juice to this recipe as you like, just be sure to zest the lemon with amicroplanebefore you cut it in half to juice it. Doing those steps the other way around is nearly impossible!
Have your side dishes ready.The shrimp literally cooks in 5 minutes and is best eaten right away. Make your sides first, and cook the shrimp last – this way everything will be ready at the same time.
To Store:Cooked shrimp will stay fresh for 3-4 days if kept in an airtight container in the fridge. Reheat gently in a skillet as needed, or enjoy cold on top of a salad.
Be sure to start with raw shrimp(not the pre-cooked kind). If needed, thaw the shrimp, remove the shells, and cut out the veins. You can leave the tails on, or remove them if you prefer.
Use the whole lemon.You can add as much lemon zest and lemon juice to this recipe as you like, just be sure to zest the lemon with amicroplanebefore you cut it in half to juice it. Doing those steps the other way around is nearly impossible!
Have your side dishes ready.The shrimp literally cooks in 5 minutes and is best eaten right away. Make your sides first, and cook the shrimp last – this way everything will be ready at the same time.
To Store:Cooked shrimp will stay fresh for 3-4 days if kept in an airtight container in the fridge. Reheat gently in a skillet as needed, or enjoy cold on top of a salad.