How to Pan Sear Shrimp Perfectly Every Time

Pan searing shrimp is one of the quickest and easiest ways to prepare succulent, flavorful shrimp With just a few simple steps, you can achieve perfectly browned, tender and juicy shrimp right in your own kitchen

In this comprehensive guide I’ll walk you through my proven technique for pan searing shrimp from start to finish. With my tips and tricks, you’ll be pan searing shrimp like a pro in no time!

Why Pan Sear Shrimp?

There are several reasons why pan searing is one of the best cooking methods for shrimp:

• It’s quick – shrimp cooks fast, so pan searing provides a fast weeknight dinner.

• It adds flavor – the high heat of the pan gives the shrimp a delicious, caramelized brown crust.

• It keeps moisture in – pan searing cooks the shrimp fast enough to keep them tender and juicy inside.

• Easy cleanup – with just a pan and a few tools, cleanup is minimal.

• Versatile – pan seared shrimp can be served on their own, over pasta, in tacos or salads and more.

So if you want a quick, easy and flavorful shrimp dish, pan searing is the way to go!

Step-By-Step Guide

Follow my simple 7-step method to pan sear shrimp perfectly every time.

1. Choose Your Shrimp

The first step is to pick the right shrimp. Here are a few tips:

• Size – Go with extra large or jumbo shrimp. The bigger shrimp hold up better to pan searing.

• Shell – Either shell-on or peeled and deveined shrimp will work. Shell-on has more flavor.

• Fresh or frozen – Both work well, just thaw frozen shrimp first.

• Raw – You want raw, not precooked shrimp.

• Quantity – Figure 4-6 jumbo or 6-8 extra large shrimp per serving.

2. Pat Shrimp Dry

It’s critical to pat the shrimp very dry before cooking. Any moisture on the surface will cause steam, inhibiting browning.

Blot shrimp with paper towels until very dry. Drying also helps the seasoning stick.

3. Season the Shrimp

Seasoning is key for flavorful pan seared shrimp. Use a simple seasoning blend of:

• 1 tbsp olive oil
• 1 tsp paprika
• 1⁄2 tsp chili powder
• 1⁄2 tsp salt
• 1⁄4 tsp pepper

Mix the seasoning with the dried shrimp until evenly coated. Let sit 5 minutes for flavors to penetrate.

4. Use a Non-Stick Pan

The best pans for pan searing shrimp are non-stick or cast iron. These allow you to use less oil, preventing sticking.

Heat the pan over medium high heat until very hot. The pan should shimmer.

5. Don’t Crowd the Pan

Cook the shrimp in a single layer without overcrowding. This allows for direct pan contact and better browning.

Work in batches if needed to avoid crowding. Make sure shrimp aren’t touching.

6. Sear Shrimp on Both Sides

Place shrimp in the hot pan and cook without disturbing for 1-2 minutes per side. Let the first side brown before flipping.

Flip each shrimp individually when light brown. Sear the second side for 1 minute until opaque.

7. Check Doneness and Serve

The shrimp are done when opaque and lightly charred on both sides. Be careful not to overcook.

Immediately remove from pan and serve. Enjoy your perfectly pan seared shrimp!

Pan Searing Tips and Tricks

Use these handy tips for fail-proof pan seared shrimp every time:

• Pat shrimp very dry before cooking for optimal browning
• Season shrimp before cooking to boost flavor
• Use a skillet with a slick surface like non-stick or cast iron
• Preheat pan before adding shrimp for fast, even cooking
• Don’t crowd the pan – cook shrimp in a single layer
• Cook shrimp in batches to prevent steaming
• Let the first side brown completely before flipping
• Flip shrimp individually when ready to sear both sides
• Remove shrimp as soon as they are opaque and lightly charred
• Work fast to prevent overcooking – shrimp cooks very quickly!

Choosing a Pan

The type of pan you use can make all the difference when pan searing shrimp. Here are the best options:

Non-Stick Skillet

A non-stick skillet is the ideal choice for pan searing shrimp. The slick non-stick surface prevents the shrimp from sticking while allowing you to use less oil. Non-stick skillets also distribute heat evenly for faster, more consistent cooking.

Cast Iron Skillet

A well-seasoned cast iron skillet is another excellent option. Cast iron gets screaming hot and retains heat well for excellent sear and browning. Make sure to thoroughly dry shrimp so they don’t stick.

Carbon Steel Pan

Carbon steel offers cast iron’s heat properties in a lighter weight pan. Season it well to create a naturally non-stick surface.

Avoid stainless steel pans for pan searing – the shrimp are likely to stick without a lot of oil.

How to Tell When Shrimp Are Done

It can be tricky to nail the doneness of shrimp when pan searing. Here’s what to look for:

• Color – Shrimp will turn from grey to opaque white/pink when fully cooked.

• Texture – Shrimp should feel firm yet still bouncy when pressed. If they are mushy, they are overdone.

• Shape – When cooked properly, shrimp will have a tight C shape. Overcooked shrimp will be straight.

• Timing – Jumbo shrimp take 1-2 minutes per side. Large shrimp take 45 seconds – 1 minute per side.

Take shrimp off the heat just before they are cooked through, as they will continue cooking from residual heat. It’s better to slightly undercook than overcook shrimp.

Serving Suggestions

Pan seared shrimp make for endless quick and easy meals. Here are just a few serving ideas:

• Shrimp tacos – with avocado, cotija cheese, lime crema
• Shrimp pasta – over linguine in garlic butter sauce
• Shrimp salad – mixed with greens, tomatoes, bacon, lemon vinaigrette
• Shrimp skewers – alternate with veggies and pineapple
• Garlic shrimp – sauteed with olive oil, garlic, parsley and lemon
• Coconut shrimp – tossed in coconut milk and spices
• Bang bang shrimp – fried shrimp in spicy mayo sauce

The options are endless for how to enjoy these flavorful pan seared shrimp!

FAQs

What is the difference between pan searing and sautéing shrimp?

Pan searing uses higher heat to brown the shrimp and develop texture and flavor. Sautéing uses gentler heat to cook the shrimp through while stirring frequently.

Can you pan sear frozen shrimp?

Yes, frozen shrimp can be pan seared but must be thawed completely first and patted very dry. Defrost in the fridge overnight for best results.

Should you remove the shrimp tails before cooking?

It’s optional – tails can be left on for presentation. Be sure to remove the shell before cooking if using shell-on shrimp.

Can you pan sear shrimp with the shell on?

Yes, shell-on shrimp can be pan seared but may require longer cooking time. Remove the shell after cooking.

How long does cooked shrimp last in the fridge?

Cooked shrimp will keep for 3-4 days in the fridge stored in an airtight container. Use within this time for best quality.

The Takeaway

Pan searing shrimp is one of the fastest and tastiest ways to prepare shrimp. Follow my tips for perfect pan seared shrimp every time. The keys are drying the shrimp thoroughly, using a slick skillet, and avoiding overcrowding. In just minutes, you’ll have restaurant-quality shrimp ready to enjoy in endless recipes. Pan seared shrimp makes for a quick, flavorful and easy dinner any night of the week.