This easy pan seared shrimp recipe takes only about 10 minutes from start to finish. Shrimp are sautéed with fresh garlic and ginger, a pinch of red pepper flakes for heat, and finished with a squeeze of lemon for brightness. It’s a simple, flavorful dish that works equally well as a quick weeknight main or a hot appetizer for guests.
Reasons To Love This Recipe
These garlic-ginger pan seared shrimp are fast, versatile, and full of bright flavor. A few reasons to make them:
- Fast and easy: Ready in about 10 minutes with just a handful of ingredients.
- Weeknight friendly: Serve with rice, pasta, a salad, or roasted vegetables for a complete meal.
- Great appetizer: Serve hot with crostini or warm bread for entertaining.
Ingredients You’ll Need
Simple ingredients give these shrimp plenty of flavor. Use what’s listed and adjust heat and seasonings to taste.
- Extra-large or jumbo raw shrimp (1 pound), peeled and deveined; tails on or off by preference
- Garlic, 3–4 cloves, minced
- Fresh ginger, about 2 teaspoons finely grated
- Crushed red pepper flakes, about 1 teaspoon (adjust to taste)
- Salt and freshly ground pepper, to taste
- Extra virgin olive oil, 2 tablespoons (or avocado oil, ghee)
- Fresh lemon juice, a squeeze to finish
- Optional: chopped parsley for garnish
See the recipe card below for exact measurements and step-by-step instructions.
How To Devein Shrimp
Many frozen shrimp are sold peeled and deveined, which is convenient. If you need to devein shrimp yourself, follow these quick steps:
- Peel: Remove the shell down to the tail, leaving the tail on or taking it off as you prefer.
- Cut a shallow slit: Run a paring knife along the back of the shrimp.
- Remove the vein: Use your finger or the tip of a knife to lift out the dark digestive tract if present.
How To Pan Fry Shrimp
Shrimp cook very quickly, so have sides ready before you start. Follow these straightforward steps for a perfect sear.
STEP 1: Pat and season. Pat shrimp dry with paper towels. In a bowl, toss shrimp with garlic, ginger, red pepper flakes, salt, and pepper until evenly coated.
STEP 2: Sear the shrimp. Heat a large skillet over medium-high for 2–3 minutes, then add the olive oil and swirl. Add the shrimp in a single layer and cook 2–3 minutes per side, flipping only once. Cook until shrimp turn pink and opaque—do not overcook or they will become rubbery.
STEP 3: Finish and serve. Remove from heat, squeeze fresh lemon over the shrimp, adjust seasoning, and garnish with parsley if desired. Serve immediately.
Helpful Tips
- Dry the shrimp: Patting shrimp dry ensures a better sear—excess moisture prevents browning.
- Flip once: Resist stirring; flip shrimp only once for a clean sear.
- Avoid overcooking: Shrimp are done when opaque and pink. If they curl tightly into an “O” shape, they’re likely overcooked.
- Remove from the pan: Transfer shrimp to a serving plate right away; residual heat can continue cooking them in the skillet.
Ways To Serve Them
These shrimp are very versatile and pair well with many dishes:
- Make it a meal: Serve over rice, quinoa, or alongside roasted vegetables and a green salad.
- Easy appetizer: Offer with crostini or warm garlic bread for guests.
- Surf and turf: Serve as a side with grilled steak or chicken.
- Pasta: Toss with pasta and a little grated Parmesan for a quick pasta dinner.
- Bowl or salad topper: Add to grain bowls or salads for protein and flavor.
FAQ
How can I tell when shrimp is cooked? Shrimp cook quickly. They are done when they turn opaque and pink, and their bodies form a gentle “C” shape. If they curl tightly into an “O,” they are overcooked. If you prefer, use an instant-read thermometer—120°F in the thickest part indicates they are cooked.
What pan is best for searing shrimp? A preheated cast iron skillet or a heavy stainless steel pan works well to get a good sear.
How long will leftovers keep? Cooked shrimp can be stored in an airtight container in the refrigerator for 3–4 days. Reheat briefly in a pan or enjoy cold on a salad.
Can I use frozen shrimp? Yes—thaw shrimp completely before cooking. Safe thawing methods include refrigerating overnight, placing the sealed bag in cold water for about 20 minutes, or running cold water over shrimp in a colander for a few minutes.
More Seafood Recipes
Try other simple seafood ideas for weeknights or entertaining: Salmon stir fry, salmon risotto, tuna pasta with pesto, herb-crusted salmon, tuna potato salad, or salmon asparagus pasta salad.
I hope you enjoy this easy sautéed shrimp recipe! If you make it, please leave a comment to share how it turned out.
Easy Pan Seared Shrimp
Prep: 5 min • Cook: 5 min • Total: 10 min • Yield: 4 servings
Description
Quick, garlicky shrimp with fresh ginger and a hint of heat—perfect for fast dinners or a simple appetizer.
Ingredients
- 1 lb extra-large or jumbo raw shrimp, peeled and deveined
- 3–4 cloves garlic, minced
- 2 tsp fresh ginger, finely grated
- 1 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 2 tbsp extra virgin olive oil
- Squeeze of fresh lemon juice
- Optional: chopped parsley for garnish
Instructions
- Pat dry: Pat shrimp dry with paper towel.
- Season: Toss shrimp with garlic, ginger, red pepper flakes, salt, and pepper in a bowl.
- Sear: Heat a large skillet over medium-high for 2–3 minutes. Add oil, then place shrimp in a single layer. Cook 2–3 minutes per side, flipping once, until pink and opaque.
- Finish: Remove from heat, squeeze lemon over the shrimp, adjust seasoning, and garnish with parsley. Serve immediately.
Notes
- Do not overcook—the shrimp should be opaque and lightly pink when done.
- Thaw frozen shrimp safely in the fridge overnight, in cold water for ~20 minutes, or under running cold water for a few minutes.
- Cast iron or heavy stainless steel pans give the best sear.
⬇ PIN it for later! ⬇
