Easy Pan Seared Shrimp with Garlic Butter

5 from 4 votes

Easy Pan Seared Shrimp with Garlic Butter

Enjoy your homemade pan-seared shrimp with garlic butter! It's a simple yet impressive dish that's sure to be a hit at your table. Ready in 10 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Keyword: sautéed shrimp, shrimp with garlic butter

Servings: servings

Author: Elena Davis

Ingredients

1 pound jumbo shrimp peeled and deveined with tail on
1 teaspoon Italian seasoning mix or mix of your favorite dried herbs
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
3 cloves garlic minced
2 tablespoons unsalted butter
2 tablespoons olive oil
¼ 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

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.

Notes

Use Fresh Shrimp: Start with high-quality, fresh shrimp for the best flavor and texture. Look for shrimp that are firm, moist, and have a mild, ocean-like scent. As your local grocery store what they recommend.
Prep the Shrimp: Make sure to peel and devein the shrimp before cooking. You can leave the tails on for presentation if desired.
Dry the Shrimp: Pat the shrimp dry with paper towels before seasoning and cooking. Dry shrimp will sear more effectively and develop a nice crust.
Don’t Overcrowd the Pan: Cook the shrimp in a single layer in the pan. Overcrowding can lead to uneven cooking and steaming rather than searing.
High Heat for Searing: Use a hot skillet or pan to sear the shrimp quickly. High heat ensures a nice sear on the outside while keeping the inside tender.
Quick Cooking: Shrimp cook fast—about 1-2 minutes per side. Be attentive, and don’t overcook them, as they can become rubbery.

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