If you’re looking for a quick and effortless dinner that bursts with flavor, this easy pan-seared shrimp recipe is your ticket! Perfectly cooked shrimp are seared to golden perfection and tossed with a splash of zesty lemon for a delightful finishing touch. Pair them with your favorite sides like roasted veggies or a fresh salad for a satisfying weeknight meal!
Budget Information
The total cost for this pan-seared shrimp recipe is approximately $10.00, which translates to just $2.50 per serving. Perfect for a budget-friendly meal that doesn’t skimp on flavor!
Why This Recipe Works
This recipe works beautifully for a handful of reasons! First off, it’s incredibly fast—ready in under 15 minutes! With just six ingredients, you can create a meal that feels gourmet without a hassle. The technique of cooking shrimp in batches ensures that each piece is seared just right, which is key for that succulent, juicy bite. Additionally, the versatility of this dish allows for endless flavor variations, making it a go-to in any kitchen!
Ingredients + Optional Substitutions
Here’s what you’ll need to make this scrumptious pan-seared shrimp:
- Butter or Olive Oil ($0.30): For richness and flavor. Use olive oil for a lighter option or butter for a richer taste.
- Shrimp – 1 pound ($8.00): Peel and deveined shrimp save time. Fresh or frozen works, just ensure they’re thawed.
- Kosher Salt ($0.05): Essential for enhancing flavors.
- Black Pepper ($0.05): Add a hint of spice.
- Crushed Red Pepper ($0.10): For those who like a little heat.
- Lemon Juice ($0.50): A burst of freshness. Fresh lemons are best for optimal flavor.
- Fresh Parsley (optional, $0.25): A lovely garnish that adds a pop of color and flavor.
Step-by-step Recipe Instructions
Step 1: First things first, take those shrimp and pat them dry with a paper towel. This little step is crucial as it helps to achieve that heavenly sear we all crave! And trust me, no one wants a soggy shrimp! Season them generously with kosher salt, freshly cracked black pepper, and a sprinkle of crushed red pepper for that nice kick.
Step 2: Heat a large skillet over medium-high heat and drizzle in half a tablespoon of olive oil or melt about half a tablespoon of butter. Swirl it around until it’s hot and shimmering, creating a tempting aroma in your kitchen. Once it’s ready, carefully lay down half the shrimp in a single layer, giving them a little space to breathe.
Step 3: Let those shrimp sizzle away for about 1-2 minutes without disturbing them! You want them to develop that golden crust, which will add flavor and texture. After they’ve turned pretty and pink, flip them over and cook for an additional 1-2 minutes until fully opaque and deliciously seared. Once done, transfer the shrimp to a plate and repeat this process with the second batch.
Step 4: Now that both batches are cooked, it’s time to bring them together! Toss the first batch back into the skillet and watch the magic happen. Squeeze the juice of that zesty lemon all over the shrimp and give them a good toss until they are coated in that bright, citrusy goodness. The heat from the pan will help meld those flavors.
Step 5: Finally, remove the shrimp from the heat and transfer them to a serving dish. Ah, doesn’t that look incredible? Garnish with freshly chopped parsley for a pop of color and serve with lemon wedges on the side for an extra splash of freshness!
Nutritional Facts
Per serving (6 oz):
– Calories: 153
– Protein: 23g
– Carbohydrates: 2g
– Total Fats: 5g
– Saturated Fat: 1g
– Fiber: 0.5g
– Sugar: 0.5g
– Sodium: 1033mg
Storage and Reheating Tips
If you’ve got leftovers (which is rare, because this dish is ridiculously delicious!), simply refrigerate the shrimp in an airtight container for up to three days. You can enjoy them cold in a salad or gently warm them up in the microwave. Just be careful not to overcook when reheating; you want to keep that delightful tenderness!
Serving Suggestions
This pan-seared shrimp is super versatile! Serve it atop a bed of fluffy rice, alongside roasted greens, or even toss it into a vibrant salad. You can also pair them with pasta and a light sauce for a more indulgent meal. Don’t forget those lemon wedges—they add the perfect finishing touch!
Reader Tips or Helpful Notes
Here are a few tips I’ve picked up along the way:
1) Make sure your skillet is hot before adding the shrimp; a sizzling start is essential for that golden brown exterior!
2) Don’t overcrowd the pan—this is key to retaining that crispy sear.
3) Feel free to play around with the spices; maybe try adding garlic in the last minute of cooking for an aromatic punch!
Recipe FAQs
Is it better to sauté shrimp in oil or butter?
While both work well, oil is generally better due to its higher smoke point, which helps prevent burning. However, a lovely melted butter finish can’t be beaten, so feel free to mix the two!
How do you avoid overcooking shrimp?
Watch them closely as they cook; shrimp are extremely quick to prepare! Once they turn from translucent to opaque, they’re done.
Can I make this dish with frozen shrimp?
Absolutely! Just make sure to thaw them properly, preferably overnight in the refrigerator, or you can run them under cold water until fully thawed.
What can I substitute for shrimp?
If shrimp isn’t your thing, this technique works great with scallops, chicken, or even firm fish like salmon! Just adjust the cooking times as necessary.
Can this dish be made ahead of time?
Yes! You can prepare the shrimp and store them in the fridge for up to three days. Just reheat gently to avoid toughening them up.
