Pan-Roasted Shrimp
Juicy, golden pan-roasted shrimp cooked in garlic, butter, and herbs—ready in 15 minutes for a delicious, versatile meal.
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.