Learn how to cook shrimp on the stove with this easy to follow step by step photo instructions. Great juicy shrimp cooked in the pan. You won’t believe how easy this can be. Get it right first time and every time.
Nothing is better than perfectly cooked shrimp. How many times have you stood over the stove and cooked shrimp? If you’re like me, you don’t do it very often. This post is less of a recipe but mostly instructions about techniques. Cooking shrimp is so easy if you just know how.
As a home cook who loves hosting dinner parties I’m always looking for easy appetizers that feel elegant and impressive. Shrimp cocktails are a classic but seared shrimp kicked up a notch takes things to the next level.
The process of searing shrimp on the stovetop is surprisingly simple once you know the steps. With just a quick sear in a screaming hot pan, you can have restaurant-quality shrimp ready in minutes.
Today I want to share my foolproof method for cooking juicy, flavorful shrimp with an irresistible sear at home. This step-by-step guide will take all the guesswork out of pan-searing shrimp. Let’s get cooking!
Why Sear Shrimp Instead of Boiling or Grilling?
There are several techniques for cooking shrimp, so why choose searing in a pan specifically? Here are some of the biggest benefits:
- Creates an irresistible crispy, caramelized crust
- Locks in moisture and enhances flavor
- Allows seasoning and sauces to perfectly coat shrimp
- Gives you more control over doneness than grilling
- Takes just minutes for quick appetizers or meals
- Can be done indoors year-round, no grill required
The high heat of searing gives shrimp great texture and intensity of flavor. Once you learn this method, you may never go back!
Shopping for Shrimp
The first step to cooking great shrimp is choosing high-quality fresh or thawed shrimp at the store:
- Opt for wild-caught shrimp when possible for sustainability.
- Make sure shells are tightly closed and intact, not cracked.
- Raw shrimp should have a mild sea scent, not a strong fishy odor.
- Avoid shrimp with dark spots or streaks on the shells.
- Purchase individually quick frozen (IQF) shrimp to control portions.
- Larger shrimp sizes (16/20 per pound or larger) sear the best.
Buying frozen shrimp is fine since most “fresh” shrimp has been previously frozen anyway. Just make sure to thaw using my method below.
Thawing Shrimp Properly
For the best flavor and texture, you’ll want to thaw frozen shrimp gradually using cold running water:
- Place frozen shrimp sealed bag in a colander in the sink.
- Run a steady stream of cold water over the bag for 5-10 minutes.
- Toss shrimp occasionally so they thaw evenly.
- Shrimp is ready when no longer frozen solid but still chilled.
- Pat dry thoroughly with paper towels before cooking.
Do not thaw shrimp at room temperature or sous vide before searing. This increases risk of bacteria growth.
Prepping Shrimp for Searing
Once your high-quality shrimp is thawed, prep it using these tips:
- First peel the shells off if using shell-on shrimp.
- Use a paring knife to slice down the back and remove the vein if desired.
- Dry the shrimp very well, as moisture will slow down searing.
- Toss shrimp with just enough oil to lightly coat before cooking.
Leave the tails on for presentation or snap them off for easier eating. Your call!
Choosing the Best Pan for Searing Shrimp
To achieve the crust and texture you want, the pan you use matters. Look for these ideal features:
- Stainless steel or carbon steel construction
- Allows very high heat without warping
- Has a thick, flat bottom that distributes heat evenly
- 12-14 inches wide to avoid crowding shrimp
- Straight sides to flip and toss shrimp easily
- Oven-safe handle for finishing in oven (optional)
Avoid non-stick pans which can’t get hot enough. Enameled cast iron like Le Creuset works if preheated properly.
How to Sear Shrimp to Perfection
Once you have beautiful shrimp and the right pan, it’s go time! Follow these steps for flawless seared shrimp every time:
1. Pat Shrimp Dry and Toss in Oil
- Dry shrimp VERY well with paper towels before cooking.
- Toss shrimp with just enough oil to coat – about 1 tsp per pound.
2. Season Shrimp Liberally
- For best flavor, season shrimp before searing.
- Use salt, pepper, garlic powder, paprika, cajun seasoning, etc.
- Sprinkle seasoning over shrimp and toss to evenly coat.
3. Heat Pan Until Very Hot
- Place pan over high heat until smoking hot.
- Water flicked onto the pan should sizzle and evaporate instantly.
- Don’t add oil to the pan before shrimp.
4. Add Shrimp to Sear Immediately
- Add shrimp to the dry pan right away once hot. They should sizzle loudly!
- Resist temptation to move them around initially.
- Let sear undisturbed for 60-90 seconds to caramelize crust.
5. Toss and Continue Searing
- Toss shrimp once with tongs to expose other side to the heat.
- Continue searing another 1-2 minutes, tossing occasionally.
- Shrimp will turn opaque and develop a browned, crispy crust.
6. Check Doneness and Remove
- The shrimp is done when opaque all the way through.
- Cut into one piece thickly to check the center is not translucent.
- Immediately remove shrimp from the pan to stop cooking.
And that’s it – perfectly seared shrimp ready to serve and impress in just minutes!
Common Searing Shrimp Mistakes to Avoid
Even experienced home cooks make these common mistakes sometimes when attempting to sear shrimp:
- Not thoroughly drying shrimp before searing
- Using a pan that isn’t smoking hot
- Crowding too many shrimp in the pan at once
- Constantly flipping and stirring the shrimp
- Overcooking until shrimp are rubbery
As long as you follow the steps above using the right pan at a high temperature, you can easily avoid these pitfalls.
Serving Ideas for Seared Shrimp
A pile of expertly seared shrimp is delicious just on its own, but here are some tasty ways to use it:
- Layer in tacos, burritos, quesadillas, and fajitas
- Toss with pasta or salad greens
- Serve over grits or polenta
- Stuff into sandwiches and wraps
- Mix into seafood stews and paella
- Top flatbread, bruschetta, or crostini
- Sprinkle on pizza and flatbreads
The possibilities are endless for this versatile appetizer and meal ingredient. I like to keep a batch of seared shrimp in the fridge to add to various dishes all week long.
Make a Meal with Shrimp Scampi
For an easy full meal, I love to make shrimp scampi right in the same pan after searing. Simply add minced garlic, lemon juice, butter, parsley and white wine to the pan and simmer until sauce thickens. Toss with pasta or zoodles and you have an impressive restaurant-worthy dinner on the table in under 30 minutes.
Top Tips for Searing Shrimp
To wrap up, here are my top tips to remember for perfect seared shrimp every time:
- Use wild-caught larger shrimp for best results
- Thaw frozen shrimp gradually under cold running water
- Dry shrimp very thoroughly before searing
- Use a heavy stainless steel or carbon steel pan
- Heat pan until smoking before adding shrimp
- Don’t crowd pan; work in batches if needed
- Let shrimp sear 1-2 minutes per side undisturbed
- Immediately remove shrimp once opaque and seared
- Add sauce ingredients to pan after to make a full meal
Frequently Asked Questions
What size shrimp is best for searing?
The larger the shrimp, the better the results. Go with 16/20, 21/25, or 26/30 count per pound. Extra jumbo and colossal are great. Smaller shrimp overcook too quickly.
Should I season shrimp before or after searing?
Always season before! Rubbing shrimp with spices, herbs, and salt before searing allows the flavors to penetrate and the sear to lock them in.
How can I tell when shrimp is cooked through?
A clear, opaque appearance all the way to the center and a firm, resilient texture when pressed shows doneness. An instant read thermometer should read 140-145°F.
Why did some shrimp curl into a C shape during cooking?
This “C curl” happens when shrimp is overcooked and the proteins contract. It’s safe to eat but tastes rubbery. Remove them sooner next time.
Can I freeze leftover seared shrimp?
Yes, freeze cooled seared shrimp in a single layer on a sheet tray before transferring to a freezer bag
How to shop for shrimp in the supermarket
Most shrimp are frozen soon after they are caught, so the frozen shrimp in the freezer aisle tastes the freshest, not the thawed shrimp at the fish counter. Because shrimp is highly perishable, and you don’t really know how long the thawed stuff has been thawed. Therefore, never, I repeat, NEVER buy shrimp that is not frozen.
Here’s a quick cooking lesson on how to cook shrimp perfectly on the stove top.
- First, put the shrimp in a bowl and coat them with the seasoning mix. The sea salt, Italian seasoning, paprika, and red pepper flakes should be mixed well to cover the shrimp well. Since shrimp don’t have a strong flavor, they will take on any flavor you serve them with. Yummy!.
- Next, put the butter or oil on medium-high heat in a stove. When the oil gets hot, I tilt the pan so that the oil coats the bottom of the pan.
- Add the shrimp to the hot pan when the butter melts or the oil flows easily around the pan. If they don’t pop when you put them in the pan, heat it up a little longer next time.
- Cook the shrimp for two to three minutes on each side, flipping them only once in the middle. This should take between 4 and 6 minutes, depending on the size of the shrimp and how many are in the pan.
- Lastly, transfer to a serving dish. Serve seared shrimp immediately with pasta or rice. Would you like to try Creamy Cajun Shrimp Pasta or Instant Pot Shrimp and Orzo?