How do you sear shrimp without overcooking?

To sear shrimp without overcooking, use high heat and cook them for about 1-2 minutes per side until they turn pink and opaque. Watch them closely and remove them from the heat as soon as they're done.

What not to do when cooking shrimp

Do not overcrowd the pan, as this can lead to uneven cooking and steaming instead of searing. Avoid using too much salt early in the cooking process, as shrimp can become overly salty as their moisture evaporates. Refrain from using old or freezer-burned shrimp, as their flavor and texture will be compromised. Lastly, do not skip the step of patting the shrimp dry before cooking, as excess moisture can prevent a good sear. By avoiding these common mistakes, you'll have a better chance of achieving perfectly cooked and flavorful shrimp.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but make sure to thaw them thoroughly and pat them dry before cooking. Using fresh shrimp is recommended for the best flavor and texture.

Easy Pan Seared Shrimp Recipe with Garlic Butter

Ingredients

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1 pound jumbo shrimp, peeled and deveined with tail on
1 teaspoon Italian seasoning mix (or mix of your favorite dried herbs)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
3 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
Lemon zest from 1 lemon
2 tablespoons fresh parsley, chopped (for garnish)
Lemon wedges for serving

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Instructions

Prepare the Shrimp: Pat shrimp dry with paper towels. Combine the ingredients for the seasoning (salt, pepper, dried herbs, and paprika). Coat the shrimp with the seasoning and mix well.
Heat the Pan: In a large cast iron skillet or frying pan, heat the olive oil and 1 tablespoon of butter over medium-high heat. You want the pan to be hot.
Sear the Shrimp: Add the seasoned shrimp to the hot pan in a single layer. Cook for 1-2 minutes on each side (depending on the size of the shrimp) until they turn pink and opaque, with a nice sear on the edges. Don’t overcrowd the pan- you may cook in batches. Be careful not to overcook them; shrimp cook quickly.
Remove Shrimp from the Pan: Once the shrimp are cooked, transfer them to a plate and set them aside.
Make the Garlic Butter Sauce: In the same pan, add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Deglaze the Pan: Pour the white wine (or broth if using) into the pan and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. This will add depth of flavor to your sauce.
Add Lemon Juice and Zest to the pan and stir to combine with the garlic butter sauce.
Return Shrimp to the Pan: Add the seared shrimp back into the pan, and stir to coat them with the garlic butter sauce. Cook for another minute, just until the shrimp are heated through.
Garnish and Serve: Garnish with fresh chopped parsley. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Serve Hot: Serve your pan-seared shrimp with garlic butter over polenta, rice, pasta, or with a side of crusty bread to soak up that delicious sauce.

Author: Elena
Category: Savory
Method: Italian
Cuisine: American