Why you’ll love these pan seared shrimp
- Pan searing shrimp results in a delightful caramelization outside while the inside of the shrimp remains tender and juicy. These shrimp are restaurant quality without the price tag.
- Brining the shrimp in this way helps them retain their shape and moisture as they cook.
- The minimal seasoning allows the true flavor of the shrimp to shine through, while their flavors are enhanced by the heat of the cooking process.
- We love how quickly this recipe comes together, plus its super versatile – you can make it for an appetizer, a main dish or as an added protein for other recipes.
This recipe would be great served with a side of dairy free cheddar bay biscuits.
Here’s what you’ll need to make it
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- Shrimp – We normally purchase large or extra large shrimp. Tails on or off is your preference, just make sure to your shrimp are peeled and deveined.
- Baking soda – This is really important in the brine for shrimp.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make pan seared shrimp
Brine the shrimp. Fill a large mixing bowl with cold water, baking soda and salt. Submerge the shrimp the cold water bath. Allow the shrimp to brine for about 30 minutes, then take them out and pat dry with paper towel.
Season the shrimp. Season dry shrimp liberally with salt, pepper and garlic.
Sear the shrimp. In a large cast iron skillet, heat cooking oil over high heat. When the oil is hot, add shrimp to the skillet and cook for 2-3 minutes per side. Cook the shrimp in batches to make sure each shrimp cooks thoroughly, shrimp will turn opaque and pink when they are cooked.
Everything you need to know about pan seared shrimp
Yes, preparing shrimp in a pan or skillet is a popular method for cooking delicate shrimp. Following this recipe will ensure you have tender, flavorful shrimp every time. Keep these few things in mind: Start with thawed shrimp, heat your pan fully before adding the shrimp, give the shrimp some space (don’t overcrowd the pan) and most importantly, don’t overcook the shrimp. You only have to cook the shrimp until they become opaque and pink.
Yes, you absolutely want to start with oil in the pan. The oil helps prevent sticking, but it also will help conduct heat and adds to the flavor of the dish. It’s important to heat the oil in the pan fully before adding the shrimp.
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Pan Seared Shrimp
Ingredients
- 2 pounds shrimp, peeled and deveined
- 1/2 teaspoon baking soda
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, cover the shrimp with cold water and stir in salt & baking soda. Let the shrimp brine for about 30 minutes. Then, drain and pat dry with paper towels. Lightly season the shrimp with garlic powder, salt & pepper.
- Working in batches, sear the shrimp in a large non-skillet over high heat, turning once, until the shrimp have turned pink and are completely opaque (about 1-2 minutes per side). Transfer to a plate and set aside.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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