This Pan Seared Shrimp with Garlic Butter is so easy to make and so tasty. This sautéed shrimp takes less than 20 minutes to make from start to finish. Serve it over a bed of my Coconut Cilantro Rice or toss them into pasta and you'll have a delicious dinner in no time!
Shrimp is one of my favorite things to eat for its fast cook time. For a quick meal at home, start the rice cooker or boil some pasta and you are minutes away from a really elegant meal.
Jump to:
Why You'll Love This Recipe:
- It is so yummy tossed in a flavorful garlic butter
- The ingredients are really simple
- This Seared Shrimp cooks so fast, and goes great with pasta or rice
- Shrimp are healthy and a source of protein and omegas
For more flavor packed meals, try these Zucchini Ricotta Roll Ups, Couscous Stuffed Peppers and Oven Baked Panko Chicken.
The Ingredients:
Shrimp-I used Argentina shrimp, which I buy frequently. They are medium in size, have a mild taste, and a fresh crunchy texture when bitten into. You can use any kind of shrimp in this recipe, but do try and find something medium in size. If saving time is most important to you, buy the Shrimp already peeled and deveined. However, if you are on a budget, check out my money saving tip below.
Garlic & Butter-My favorite flavor to pair with shrimp. The garlic and butter create the perfect combo.
Lemon Juice- For a touch of citrus and acidity. Using lemon or lime juice in seafood helps to balance the salty briny flavors from the sea.
Salt, Pepper and Onion Powder- For seasoning
Olive Oil-Used to pan sear the shrimp. It has a higher burning point than butter and helps the butter from burning.
Try dunking them into this delicious Lime Aioli Sauce!
Variations and Substitutions for the Recipe:
If you can't find pink argentina shrimp, you can use other varieties like white shrimp. Look for shrimp that is medium to large in size.
Looking for a spicier shrimp? Add in ½ teaspoon of chili powder with ½ teaspoon ground cumin in with the onion powder and use lime juice instead of lemon. This will give you a chili lime flavored shrimp and a nice little kick. Top it with fresh cilantro instead of parsley.
Love Shrimp recipes? Don't forget to try my Argentine Red Shrimp Recipe, Shrimp Scampi Recipe without Wine, Sriracha Honey Shrimp and Thai Shrimp Tacos too!
Money Saving Tip:
I am a huge fan of buying shrimp already peeled and deveined, but these days I'm always trying to save a buck. If you are on a budget, buy them in the shell and I will walk you through how to clean them. It takes about 10 minutes, and it's not difficult. Last time I went to the grocery store, they were $10 more per pound to buy the shrimp already peeled and deveined. Crazy right?
How to Make Pan Seared Shrimp (Step by Step Instructions):
Step 1: Prepare the Shrimp
Start by prepping the shrimp. If you are peeling and deveining, pull off the shell. Cut the back of the shrimp with a paring knife and pull out the vein. Rinse with cold water.
Step 2: Season the Shrimp
Pat dry the shrimp and place into a large bowl. Add in 1 tablespoon olive oil, garlic, lemon juice, sea salt, black pepper and onion powder and toss to combine.
Step 3: Pan Sear the Shrimp
Heat a large skillet over medium heat. Into the skillet, add in remaining 1 tablespoon of olive oil and the butter. Once it melts, add in the Shrimp, laying them all onto one side. Cook for 2 to 3 minutes.
Step 4: Flip the Shrimp
Flip each shrimp and cook for another 2 to 3 minutes. The internal temperature should read 145 degrees.
Step 5: Sprinkle with fresh parsley. Serve and enjoy!
Expert Tips:
- If you are peeling and deveining the shrimp, take your time for this part. Nothing grosses me out more than when I go to a restaurant and see the chef didn't take the time to clean & devein the shrimp properly.
- When pan searing or frying shrimp, a stainless steel skillet is best. It distributes the heat evenly and puts the perfect sear on fish and meat.
- Don't overcook the shrimp. After 2 to 3 minutes on each side, the internal temperature should read 145 degrees. Immediately transfer to a serving dish so that the shrimp doesn't continue to cook.
- If you don't have an instant read thermometer at home, I highly suggest buying one. I have my favorite brand linked below in the recipe card. It's about $60 and it is a life saver in the kitchen.
For more quick and easy dinners, try this Chicken and Noodles Recipe, Spaghetti with Alfredo Sauce, and Cajun Shrimp and Sausage Pasta.
Recipe FAQs:
It only takes a few minutes on each side over medium heat to cook shrimp, about 2 to 3 minutes on each side.
That's a big YES! While it won't make you sick, that black or orangish vein you pull out of the back of the shrimp is part of the intestinal tract. Think poop! It's pretty gross and it doesn't take much effort to remove it.
Yes! Shrimp are a good source of protein, have vitamins like b12, and Omegas. An article titled, Is Shrimp Healthy, by EatingWell.com, tells more about the health benefits.
What to Serve with Garlic Butter Shrimp:
This shrimp recipe is so versatile. It goes really well any kind of rice, like this Coconut Lime Rice. Make a batch of my Mango Pico De Gallo recipe too!
If you want to go a little extra, try serving it with my creamy garlic parmesan risotto. It's so good and not intimidating like some risotto recipes are.
Craving pasta with shrimp? Toss it into my pink sauce pasta with prosciutto. I'm drooling right now. Oh, and don't forget my air fryer garlic bread.
Storing Leftovers:
If you have any leftovers, store them in a sealed container in the fridge for up to 2 days. You can toss these into salads, wraps or I love making Shrimp Spring Rolls. So yummy!
More Dinner Recipes You Will Love:
If you tried this Pan Seared Shrimp Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Seared Shrimp
- Total Time: 20 minutes
- Yield: 3-4 servings 1x
Description
This pan seared garlic butter shrimp is easy to make and it's so tasty! Serve it over a bed of rice or toss into pasta and you have a delicious dinner in no time!
Ingredients
- 1 ½ lbs fresh Shrimp, not frozen (peeled & deveined) *I like Argentina if you can find it, but any medium sized shrimp is fine*
- 2 tablespoons olive oil
- 1 tablespoon salted butter
- 2 garlic cloves, minced
- juice from ½ a lemon
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- ½ teaspoon onion powder
- Optional: 1 tablespoon minced fresh parsley for garnish
Instructions
- Start by prepping the shrimp. If you are peeling and deveining, pull off the shell. Cut the back of the shrimp with a paring knife and pull out the vein. Rinse in cold water.
- Pat dry the shrimp and place into a large bowl. Add in 1 tablespoon olive oil, garlic, lemon juice, sea salt, black pepper and onion powder and toss to combine.
- Heat a large stainless steel skillet over medium heat.
- Into the skillet, add in remaining 1 tablespoon of olive oil and the butter. Once it melts, add in the Shrimp, laying them all onto one side.
- Cook for 2 to 3 minutes. Then, flip each shrimp.
- Cook for another 2 to 3 minutes until the internal temperature reaches 165 degrees.
- Top with fresh parsley if you would like and enjoy!
Notes
- Take your time to clean and devein the shrimp properly.
- When pan searing or frying shrimp, a stainless steel skillet is best. It distributes the heat evenly and puts the perfect sear on fish and meat.
- Don't overcook the shrimp. After 2 to 3 minutes on each side, the internal temperature should read 145 degrees. Immediately transfer to a serving dish so that the shrimp doesn't continue to cook.
- If you don't have an instant read thermometer at home, I highly suggest buying one. I have my favorite brand linked above. It's about $60 and it is a life saver in the kitchen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: pan seared
- Cuisine: seafood
Lisa says
So easy & so good! Thank you!