Looking for a quick and flavorful seafood dish that’s ready in minutes? This pan-roasted shrimp is juicy, buttery, and perfectly seasoned—ideal for weeknight dinners, elegant appetizers, or healthy meal prep. With just a few simple ingredients, this recipe delivers restaurant-quality results with zero fuss.
Pan-Roasted Shrimp :
Pan-roasting is a game-changer when it comes to cooking shrimp. It delivers a beautiful sear and locks in moisture and flavor. Whether served over pasta, salad, or as a protein-packed main, this pan-roasted shrimp recipe is a versatile staple that belongs in every kitchen.
History of the Recipe :
Shrimp has been enjoyed for centuries in coastal regions worldwide, from the Mediterranean to Southeast Asia. Pan-roasting, while simple, became popular in European and American kitchens as a method to quickly cook proteins while preserving moisture. This shrimp preparation is a modern spin on classic sautéed seafood—combining high-heat searing with butter and garlic for bold, juicy flavor in minutes.
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Pan-Roasted Shrimp
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off)
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/2 tsp paprika or smoked paprika
- Salt and black pepper to taste
- 1 tbsp lemon juice (freshly squeezed)
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for heat
Instructions
- Prepare the Shrimp:Pat shrimp dry with paper towels. Season with salt, pepper, and paprika.
- Heat the Pan:In a large skillet, heat olive oil over medium-high heat until shimmering.
- Sear the Shrimp:Place shrimp in a single layer in the pan. Cook undisturbed for about 2 minutes or until the bottoms are golden.
- Flip and Add Flavor:Flip the shrimp and add butter, garlic, and optional red pepper flakes. Sauté for another 2–3 minutes, basting shrimp with the buttery garlic mixture.
- Finish:Squeeze in lemon juice and stir to coat. Cook for another minute, then remove from heat.
- Serve:Garnish with parsley and serve immediately over rice, pasta, or salad.
Notes
- Use raw shrimp for best results—pre-cooked shrimp can become rubbery.
- Tail-on shrimp make for a nice presentation, but tail-off is more convenient for eating.
- Do not overcrowd the pan; cook in batches if necessary.
Tips for Pan-Roasted Shrimp :
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To avoid overcooking, remove shrimp from heat as soon as they turn pink and opaque.
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Want extra flavor? Add a splash of white wine or chicken broth while cooking.
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Pair with garlic bread or serve over creamy polenta for a complete meal.
FAQs for Pan-Roasted Shrimp :
Q: Can I use frozen shrimp?
A: Yes, just thaw completely and pat dry before cooking to prevent excess moisture.
Q: How do I know when shrimp is done?
A: Shrimp turns pink and curls into a “C” shape when cooked. Avoid overcooking to keep it tender.
Q: Can I make this spicy?
A: Absolutely—add red pepper flakes, cayenne, or hot sauce to taste.
Q: What’s the best pan to use?
A: A heavy-bottomed skillet like cast iron works best for a good sear.
Conclusion :
This pan-roasted shrimp recipe is fast, flavorful, and foolproof. With its buttery garlic base and juicy texture, it’s a go-to seafood dish that works for everything from quick dinners to fancy appetizers. Once you try it, you’ll keep coming back for more!