This easy pan seared shrimp recipe is ready in about 10 minutes. Shrimp are sautéed with garlic, fresh ginger and red pepper flakes, then finished with a squeeze of lemon for bright flavor. It’s perfect for a fast weeknight dinner or a simple, crowd-pleasing appetizer.
Reasons To Love This Recipe
These sautéed shrimp are quick, flavorful and versatile. They combine garlic and ginger for aromatic depth, red pepper flakes for a gentle kick, and fresh lemon to brighten the dish.
- Fast and simple: Ready in about 10 minutes with just a handful of ingredients.
- Weeknight friendly: Serve with rice, a salad, pasta or in wraps and bowls for an easy dinner.
- Great appetizer: Warm shrimp make an elegant, hot starter when served with crostini or bread.
Ingredients You’ll Need
Only a few fresh ingredients are required to make these tasty pan seared shrimp.
- Raw shrimp: Extra-large or jumbo, peeled and deveined (tails optional). Frozen shrimp thawed before cooking works well.
- Olive oil: For sautéing; avocado oil or ghee are good substitutes.
- Garlic: Fresh and minced.
- Ginger: Fresh, finely grated.
- Crushed red pepper flakes: Adjust to taste for heat.
- Salt and pepper: Season to taste.
- Lemon juice: Freshly squeezed to finish the dish.
- Optional: Chopped parsley for garnish.
See the recipe card below for exact measurements and the step‑by‑step method.
How To Devein Shrimp
If your shrimp aren’t already deveined, it’s simple to do at home:
- Peel: Remove the shell down to the tail; remove the tail if you prefer.
- Cut a shallow slit: Slice gently along the back of the shrimp with a paring knife.
- Remove the vein: Use the knife tip or your finger 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 simple steps for perfectly seared shrimp.
STEP 1: Season shrimp. Pat shrimp dry with paper towels. In a bowl, toss shrimp with minced garlic, grated ginger, red pepper flakes, salt and pepper until evenly coated.
STEP 2: Sauté shrimp. Heat a large skillet over medium-high for 2–3 minutes. Add the olive oil and coat the pan. Place shrimp in a single layer and cook 2–3 minutes per side, flipping once. Cook only until shrimp turn pink and opaque to avoid toughness.
STEP 3: Serve and enjoy. Remove shrimp from the heat, squeeze fresh lemon over them, adjust seasoning if needed, garnish with parsley and serve immediately.
Helpful Tips
Small steps that make a big difference for a great sear and tender shrimp:
- Dry the shrimp: Pat them thoroughly to remove surface moisture for better browning.
- Flip only once: Let one side develop a sear before turning.
- Watch the cook time: Shrimp are done when opaque and lightly pink; overcooking makes them rubbery.
- Serve right away: Remove shrimp from the hot skillet so they don’t continue cooking from residual heat.
Ways To Serve Them
These shrimp are flexible—use them in many meals:
- As a main: Pair with rice, roasted or steamed vegetables, or a crisp salad.
- Appetizer: Serve warm with crostini or slices of crusty bread.
- Surf and turf: Add shrimp alongside grilled steak or chicken.
- Pasta: Toss into pasta with a little olive oil and parmesan.
- Bowl or salad topper: Add to grain bowls or salads for protein and flavor.
FAQ
Shrimp cook quickly. They are done when they turn opaque and pinkish and curl into a loose “C” shape. If they curl tightly into an “O”, they are likely overcooked. For certainty, an instant-read thermometer should read about 120°F in the thickest part.
A hot cast iron skillet or a good stainless steel pan gives a nice sear. Preheat the pan well, then add oil and the shrimp.
Store cooked shrimp in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet or enjoy chilled on a salad.
Yes—use frozen shrimp, but thaw them fully before seasoning and cooking. Thaw in the refrigerator overnight, in a bowl of cold water for about 20 minutes, or under cold running water for a few minutes.
More Seafood Recipes
Try other seafood ideas to keep meals interesting.
- Salmon Stir Fry
- Salmon Risotto
- Tuna Pasta With Pesto
- Herb Crusted Salmon
- Tuna Potato Salad with Dill Buttermilk Dressing
- Salmon Asparagus Pasta Salad
I hope you love this easy sautéed shrimp recipe—enjoy! Please leave a comment if you make it.
Easy Pan Seared Shrimp
- Author: Vanessa | Maple + Mango
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 4 servings
- Category: Appetizer, Main Dish
- Method: Stovetop
- Cuisine: American
Description
This easy pan seared shrimp recipe is quick to make, full of fresh flavor, and ideal for busy evenings or for entertaining as a simple appetizer.
Ingredients
- 1 pound (454 g) extra-large or jumbo raw shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra virgin olive oil
- squeeze of fresh lemon juice
- Optional: chopped parsley for garnish
Instructions
- Pat dry shrimp: Pat shrimp dry with paper towels.
- Season shrimp: In a large bowl, toss shrimp with garlic, ginger, red pepper flakes, salt and pepper until evenly coated.
- Pan sear shrimp: Heat a large skillet over medium-high for 2–3 minutes. Add olive oil and swirl to coat. Place shrimp in a single layer and cook about 2–3 minutes per side, flipping once, until pink and opaque.
- Serve and enjoy: Squeeze fresh lemon over the shrimp, adjust seasoning to taste, garnish with parsley if desired and serve immediately.
Notes
- Don’t overcook: Remove shrimp as soon as they are opaque and pink. Overcooking makes them rubbery.
- Thawing frozen shrimp: Thaw overnight in the refrigerator, in a bowl of cold water for about 20 minutes, or under cold running water for a few minutes, tossing occasionally.
- Best pans: A hot cast iron skillet or quality stainless steel pan produces a nice sear.
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