18 Delicious Pan Seared Shrimp Recipes Easy to Make

Whether you’re craving a quick weeknight dinner or looking to impress at your next gathering, pan-seared shrimp is your ticket to a delicious meal in minutes. Our roundup of 18 Delicious Pan Seared Shrimp Recipes Easy to Make promises flavors that dance on your palate, with options for every taste and occasion. Dive in and discover how simple ingredients can transform into extraordinary dishes!

Garlic Butter Pan Seared Shrimp

Marvel at the simplicity and sophistication of this Garlic Butter Pan Seared Shrimp, a dish that promises to transport your senses to the coastal kitchens where seafood is celebrated with minimal fuss and maximum flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 3 tbsp unsalted butter (European-style butter is my secret for richer taste)
• 4 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp sea salt (I prefer the subtle crunch of flaky sea salt)
• 1/4 tsp freshly ground black pepper (freshly ground adds a vibrant kick)
• 2 tbsp fresh lemon juice (about half a large lemon, for that bright acidity)
• 2 tbsp chopped fresh parsley (flat-leaf parsley is my choice for its earthy flavor)

Instructions

1. Pat the shrimp dry with paper towels to ensure a perfect sear.
2. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the pan.
3. Add the shrimp in a single layer, seasoning with salt and pepper, and sear for 1-2 minutes per side until they turn pink and opaque. Tip: Avoid overcrowding the pan to get a nice sear.
4. Reduce the heat to medium and push the shrimp to one side of the skillet.
5. Add the butter and minced garlic to the other side, sautéing for about 30 seconds until fragrant. Tip: Watch the garlic closely to prevent burning.
6. Toss the shrimp with the garlic butter, ensuring each piece is well-coated.
7. Remove from heat and drizzle with lemon juice, then sprinkle with chopped parsley. Tip: The lemon juice brightens the dish, so add it off the heat to preserve its freshness.

Unbelievably succulent, these shrimp boast a delicate crispness on the outside while remaining tender within. Serve them over a bed of creamy polenta or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Lemon Herb Pan Seared Shrimp

Bright and zesty, this Lemon Herb Pan Seared Shrimp is a quick yet sophisticated dish that brings a burst of freshness to your table. Perfect for a summer evening, it combines the tang of lemon with the aromatic touch of herbs for a truly delightful meal.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp red pepper flakes (adjust to your heat preference)
• 1/2 tsp sea salt (I prefer the subtle crunch it adds)
• 1/4 cup fresh lemon juice (about 2 lemons, freshly squeezed)
• 2 tbsp unsalted butter (room temp blends better)
• 1/4 cup chopped fresh parsley (flat-leaf for its milder taste)
• 1 tbsp chopped fresh dill (adds a lovely brightness)

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add shrimp in a single layer, cooking for 2 minutes per side until pink and slightly curled.
4. Reduce heat to medium, add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Pour in lemon juice, stirring to deglaze the pan, then add butter, swirling until melted and combined.
6. Sprinkle with sea salt, parsley, and dill, tossing to coat the shrimp evenly.
7. Remove from heat and let sit for 1 minute to allow flavors to meld.

Yielded by this method, the shrimp are succulent with a perfect balance of citrus and spice. Serve over a bed of creamy polenta or alongside a crisp salad for a complete meal that’s as beautiful as it is delicious.

Spicy Cajun Pan Seared Shrimp

Nothing elevates a simple seafood dish quite like the bold flavors of Cajun seasoning, and this Spicy Cajun Pan Seared Shrimp is no exception. Perfectly seared to a golden crisp, each bite offers a harmonious blend of heat and savoriness that’s irresistibly delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always opt for wild-caught for their superior flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp Cajun seasoning (homemade or store-bought, but check for salt content)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp unsalted butter (for that rich, velvety finish)
• 1/2 lemon, juiced (about 1 tbsp, for a bright acidity)
• Salt, to taste (though the Cajun seasoning usually covers it)

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering, about 2 minutes.
3. Season the shrimp evenly with Cajun seasoning on both sides.
4. Add the shrimp to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
5. Sear the shrimp for 2 minutes on one side, then flip and sear for another 1-2 minutes until they’re pink and opaque.
6. Add the minced garlic and butter to the skillet, stirring to melt the butter and coat the shrimp, about 30 seconds.
7. Remove from heat and drizzle with lemon juice, tossing to combine.
8. Let the shrimp rest for a minute before serving to allow the flavors to meld.

Flavorful and fiery, these shrimp boast a crispy exterior with a tender, juicy interior. Serve them over a bed of creamy grits or alongside a crisp salad for a meal that’s as vibrant as it is satisfying.

Honey Garlic Pan Seared Shrimp

Bursting with flavor and ready in minutes, this Honey Garlic Pan Seared Shrimp is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a quick weeknight dinner or an elegant appetizer, it’s a dish that promises to delight with every bite.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 3 tbsp unsalted butter (European-style butter adds a lovely richness)
• 4 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/4 cup honey (local honey brings a unique sweetness)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp lemon juice (freshly squeezed for that bright, tangy kick)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish, adds a pop of color and freshness)

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Season the shrimp lightly with salt and black pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the shrimp in a single layer, cooking for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
5. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
6. Stir in honey, soy sauce, lemon juice, and red pepper flakes. Bring to a simmer and cook for 2 minutes, stirring occasionally.
7. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1-2 minutes until the shrimp are heated through.
8. Garnish with chopped parsley before serving.

Amazingly versatile, this dish pairs beautifully with a crisp white wine or over a bed of fluffy jasmine rice. The shrimp are succulent and juicy, with a perfect balance of sweet, savory, and a hint of spice. For an extra touch of elegance, serve them skewered on small appetizer forks at your next gathering.

Coconut Lime Pan Seared Shrimp

Savory and succulent, this Coconut Lime Pan Seared Shrimp is a vibrant dish that marries the tropical sweetness of coconut with the zesty punch of lime, creating a symphony of flavors that dance on the palate.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 2 tbsp coconut oil (extra virgin is my go-to for its rich aroma)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 lime, zested and juiced (roll the lime on the counter before juicing to get the most out of it)
• 1/2 cup coconut milk (full-fat for that creamy texture)
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• Salt, to taste (I prefer sea salt for its clean taste)
• Fresh cilantro, chopped (for garnish, and I love it generous)

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp in a single layer, searing for 1-2 minutes per side until they turn pink and slightly golden. Tip: Avoid overcrowding the pan to steam the shrimp instead of searing.
4. Remove shrimp from the skillet and set aside on a plate.
5. In the same skillet, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Keep the heat medium to prevent burning the garlic.
6. Pour in the coconut milk, lime zest, and lime juice, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
7. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional minute to warm through. Tip: Taste and adjust seasoning with salt if needed.
8. Garnish with fresh cilantro before serving.

Exquisitely balanced, the shrimp are tender with a slight crunch, enveloped in a creamy, tangy sauce that’s irresistibly aromatic. Serve over a bed of jasmine rice or with a side of grilled vegetables for a complete meal that transports you to the tropics with every bite.

Parmesan Crusted Pan Seared Shrimp

Perfectly golden and irresistibly crispy, these Parmesan Crusted Pan Seared Shrimp are a testament to the beauty of simple ingredients transforming into something extraordinary. Pair them with a light salad or over a bed of creamy risotto for a meal that feels both indulgent and refined.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 1/2 cup freshly grated Parmesan cheese (the real deal makes all the difference)
• 1/4 cup all-purpose flour (a light dusting is all you need)
• 2 tbsp unsalted butter (for that rich, golden sear)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (adds a subtle depth)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. In a shallow dish, combine the Parmesan cheese, flour, garlic powder, salt, and pepper.
3. Dredge each shrimp in the Parmesan mixture, pressing lightly to adhere.
4. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is foamy.
5. Add the shrimp in a single layer, cooking for 2-3 minutes per side until the crust is golden and the shrimp are pink and opaque.
6. Tip: Avoid overcrowding the pan to ensure each shrimp gets perfectly crispy.
7. Tip: Let the shrimp sit for a minute after flipping to help the crust set.
8. Tip: Use a thin spatula to flip the shrimp gently, preserving the crust.

Heavenly crisp on the outside and tender within, these shrimp offer a delightful contrast in textures. Serve them atop a vibrant arugula salad with a squeeze of lemon for a dish that’s as beautiful as it is delicious.

Thai Basil Pan Seared Shrimp

On a bustling evening when the craving for something both vibrant and comforting strikes, this Thai Basil Pan Seared Shrimp emerges as a hero. Its aromatic allure and quick preparation make it a weeknight favorite, blending the bold flavors of Thailand with the simplicity of a one-pan dish.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for sustainably sourced shrimp for the best flavor and peace of mind)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes that complement the shrimp beautifully)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference here)
• 1 red chili, thinly sliced (adjust according to your heat preference)
• 1 cup fresh Thai basil leaves (the star of the dish, its anise-like flavor is irreplaceable)
• 2 tbsp soy sauce (I opt for low-sodium to better control the dish’s saltiness)
• 1 tbsp honey (for a touch of sweetness that balances the spicy and savory elements)
• 1 lime, juiced (fresh lime juice adds a bright, acidic finish)

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp in a single layer, searing for 2 minutes on one side until golden. Flip and sear for another 1-2 minutes. Tip: Avoid overcrowding the pan to prevent steaming.
4. Remove the shrimp from the skillet and set aside on a plate.
5. In the same skillet, add the minced garlic and sliced chili, sautéing for about 30 seconds until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
6. Return the shrimp to the skillet, adding the soy sauce and honey. Stir well to coat the shrimp evenly, cooking for another minute.
7. Turn off the heat and stir in the Thai basil leaves and lime juice, letting the residual heat wilt the basil. Tip: Adding the basil off the heat preserves its vibrant color and flavor.

Zesty and fragrant, this dish offers a delightful contrast between the succulent shrimp and the crisp, aromatic basil. Serve it over a bed of steamed jasmine rice or alongside a crisp cucumber salad for a meal that’s as visually appealing as it is delicious.

Smoky Paprika Pan Seared Shrimp

Glistening under the gentle kiss of the morning sun, these Smoky Paprika Pan Seared Shrimp promise a dance of flavors that are both bold and beautifully balanced. Perfect for a leisurely brunch or a sophisticated dinner, this dish is a testament to the magic of simple ingredients coming together in harmony.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for their sweet, clean flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tsp smoked paprika (the star of the show, offering a deep, woodsy aroma)
• 1/2 tsp garlic powder (for that essential punch of flavor)
• 1/4 tsp sea salt (I prefer the subtle crunch and minerality it adds)
• 1/4 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1 tbsp fresh lemon juice (a squeeze of brightness to finish)

Instructions

1. Pat the shrimp dry with paper towels to ensure a perfect sear.
2. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
3. Heat a large skillet over medium-high heat for 2 minutes until hot but not smoking.
4. Add the shrimp in a single layer, ensuring they’re not crowded for even cooking.
5. Cook for 2 minutes on one side until you see a golden crust forming.
6. Flip each shrimp and cook for another 1-2 minutes until opaque throughout.
7. Remove from heat and drizzle with fresh lemon juice for a vibrant finish.

Lusciously tender with a smoky char, these shrimp are a delight on their own or tossed through a crisp salad. The paprika’s warmth and the lemon’s zing create a melody of flavors that’s irresistibly inviting.

Mango Chili Pan Seared Shrimp

Gracefully balancing the sweetness of mango with the fiery kick of chili, this dish transforms succulent shrimp into a vibrant, flavor-packed meal that’s as visually stunning as it is delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 ripe mango, diced (about 1 cup, the sweeter the better)
• 1 tbsp honey (for a touch of natural sweetness)
• 1 tsp chili flakes (adjust based on your heat preference)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• Salt to taste (I prefer sea salt for its clean taste)
• 1 tbsp fresh lime juice (for that essential zing)
• 2 tbsp chopped cilantro (adds a fresh, herby finish)

Instructions

1. In a medium bowl, toss the shrimp with salt and set aside for 10 minutes to season. Tip: This step ensures the shrimp are flavorful throughout.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Tip: The oil should be hot but not smoking to avoid burning the shrimp.
3. Add the shrimp to the skillet in a single layer and sear for 2 minutes per side, until they turn pink and slightly golden. Tip: Avoid overcrowding the pan to ensure each shrimp sears properly.
4. Reduce heat to medium and add garlic, chili flakes, and honey to the skillet, stirring for 30 seconds until fragrant.
5. Add diced mango and lime juice, gently stirring to combine, and cook for another 2 minutes until the mango softens slightly.
6. Remove from heat and sprinkle with chopped cilantro before serving.

Lusciously tender shrimp coated in a glossy, sweet-spicy sauce with chunks of mango offer a delightful contrast in textures. Serve over a bed of jasmine rice or alongside a crisp green salad for a meal that’s as beautiful as it is satisfying.

Balsamic Glazed Pan Seared Shrimp

Flawlessly combining the tangy depth of balsamic vinegar with the succulent sweetness of shrimp, this dish is a testament to the magic of simple, high-quality ingredients. Perfect for a quick yet impressive dinner, it’s a recipe that promises to elevate your weeknight dining experience.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always opt for wild-caught for their superior flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 3 tbsp balsamic vinegar (a good quality one makes all the difference)
• 1 tbsp honey (for that perfect balance of sweetness)
• 2 cloves garlic, minced (because garlic is life)
• Salt and freshly ground black pepper (to season)
• 1 tbsp unsalted butter (for a rich finish)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. In a medium bowl, whisk together balsamic vinegar, honey, minced garlic, salt, and pepper. Add shrimp and toss to coat. Let marinate for 15 minutes at room temperature.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
3. Remove shrimp from marinade, reserving marinade. Add shrimp to skillet in a single layer, cooking for 2 minutes per side until pink and slightly caramelized.
4. Transfer shrimp to a plate. Pour reserved marinade into the skillet, bring to a simmer, and cook for 3 minutes until slightly thickened.
5. Reduce heat to low, stir in butter until melted and sauce is glossy. Return shrimp to skillet, tossing to coat in the glaze.
6. Sprinkle with chopped parsley and serve immediately.

Kissed by the glaze, the shrimp boast a beautiful sheen and a perfect bite—firm yet juicy. The balsamic reduction clings to each piece, offering a delightful contrast of sweet and tangy with every forkful. For an elegant presentation, serve over a bed of creamy polenta or alongside a crisp arugula salad.

Cilantro Lime Pan Seared Shrimp

Just imagine the vibrant flavors of summer encapsulated in a single dish—our Cilantro Lime Pan Seared Shrimp brings together the zest of fresh lime, the herbal brightness of cilantro, and the succulent sweetness of shrimp for a meal that’s as refreshing as it is satisfying.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 lime, juiced and zested (for that punchy citrus kick)
• 1/4 cup fresh cilantro, chopped (don’t skimp—it’s the star here)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Pat the shrimp dry with paper towels to ensure a perfect sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
4. Reduce heat to medium, add minced garlic, and sauté for 30 seconds until fragrant—watch closely to avoid burning.
5. Remove skillet from heat, then stir in lime juice, zest, and cilantro, tossing to coat the shrimp evenly.
6. Season with salt and pepper, giving one final gentle toss to combine.

Gorgeously golden with a hint of char, these shrimp boast a tender bite and a lively flavor profile that pairs beautifully with a crisp white wine or atop a bed of creamy avocado rice for a more substantial meal.

Ginger Soy Pan Seared Shrimp

Flavorful and effortlessly elegant, this Ginger Soy Pan Seared Shrimp is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a quick weeknight dinner or a sophisticated appetizer, it’s a dish that promises to delight with every bite.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp fresh ginger, grated (a microplane works wonders here)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp honey (local honey adds a lovely depth)
• 1 tsp sesame oil (just a dash for that nutty aroma)
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• 2 green onions, thinly sliced (for a fresh, crisp finish)

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add shrimp in a single layer, cooking for 2 minutes per side until just pink and opaque. Tip: Avoid overcrowding the pan to steam the shrimp instead of searing.
4. Remove shrimp from the skillet and set aside on a plate.
5. In the same skillet, add garlic and ginger, sautéing for 30 seconds until fragrant. Tip: Keep the heat medium to prevent burning.
6. Whisk in soy sauce, honey, sesame oil, and red pepper flakes, bringing the mixture to a simmer for 1 minute to thicken slightly.
7. Return the shrimp to the skillet, tossing to coat evenly in the sauce for about 1 minute. Tip: This step is quick to prevent overcooking the shrimp.
8. Garnish with sliced green onions before serving.

The shrimp emerge succulent and glossy, with a perfect balance of sweet, savory, and a hint of heat. Serve them over a bed of steamed jasmine rice or alongside crisp, blanched vegetables for a meal that’s as visually appealing as it is delicious.

Tequila Lime Pan Seared Shrimp

Gracefully balancing the bold flavors of tequila and lime, this pan-seared shrimp dish is a vibrant celebration of coastal cuisine, perfect for elevating a weeknight dinner or impressing guests at your next gathering.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for sustainably sourced shrimp for the best flavor and peace of mind.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes that complement the shrimp beautifully.)
• 3 cloves garlic, minced (Freshly minced garlic makes all the difference here.)
• 1/4 cup tequila (A good-quality blanco tequila adds a smooth, clean flavor.)
• 2 tbsp fresh lime juice (Bottled lime juice just doesn’t compare to the brightness of fresh.)
• 1 tsp lime zest (For an extra pop of citrus aroma.)
• 1/2 tsp salt (I prefer sea salt for its subtle brininess.)
• 1/4 tsp freshly ground black pepper (Freshly ground offers a more vibrant spice.)
• 2 tbsp chopped fresh cilantro (Adds a fresh, herby finish.)

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp in a single layer, seasoning with salt and pepper. Sear for 2 minutes per side until pink and slightly golden.
4. Reduce heat to medium, add minced garlic, and sauté for 30 seconds until fragrant.
5. Carefully pour in the tequila, standing back as it may flame up. Let it simmer for 1 minute to cook off the alcohol.
6. Stir in lime juice and zest, cooking for another minute to meld the flavors.
7. Remove from heat and sprinkle with chopped cilantro.

Lusciously tender with a crisp sear, these shrimp boast a harmonious blend of tangy lime and smoky tequila. Serve them over a bed of cilantro-lime rice or alongside a crisp salad for a meal that’s as visually stunning as it is delicious.

Buffalo Style Pan Seared Shrimp

Gracefully balancing the bold flavors of Buffalo sauce with the delicate sweetness of shrimp, this dish is a testament to the beauty of simple, yet sophisticated, cooking. Perfect for a quick weeknight dinner or an elegant appetizer, these pan-seared shrimp are sure to impress with their vibrant color and irresistible aroma.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always opt for wild-caught for their superior flavor and texture)
• 2 tbsp unsalted butter (the richness of butter is key here, but feel free to substitute with ghee for a nuttier profile)
• 1/4 cup hot sauce (Frank’s RedHot is my go-to for that authentic Buffalo kick)
• 1 tbsp olive oil (extra virgin, for its fruity notes and high smoke point)
• 1/2 tsp garlic powder (a little goes a long way in enhancing the shrimp’s natural sweetness)
• Salt to taste (I prefer sea salt for its clean, crisp flavor)

Instructions

1. Pat the shrimp dry with paper towels to ensure a perfect sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add shrimp in a single layer, seasoning lightly with salt and garlic powder. Sear for 2 minutes per side, until just opaque. Tip: Avoid overcrowding the pan to ensure each shrimp gets beautifully caramelized.
4. Reduce heat to low and add butter, letting it melt and foam slightly. Tip: Swirl the pan gently to emulsify the butter with the shrimp juices.
5. Pour in hot sauce, stirring to coat the shrimp evenly. Cook for an additional minute, allowing the sauce to thicken slightly. Tip: For a spicier dish, let the sauce reduce a bit more.
6. Remove from heat and serve immediately.

The shrimp emerge from the pan with a glossy, fiery coating, their tender flesh contrasting delightfully with the sauce’s sharp tang. Serve them atop a crisp salad for a light meal or alongside creamy blue cheese dressing for dipping, embracing the full Buffalo experience.

Rosemary Garlic Pan Seared Shrimp

Brimming with vibrant flavors and aromatic herbs, this Rosemary Garlic Pan Seared Shrimp is a testament to the beauty of simple, yet sophisticated cooking. Perfect for a quick weeknight dinner or an elegant appetizer, it’s a dish that promises to delight the senses with its fragrant garlic and earthy rosemary notes.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for sustainably sourced shrimp for the best flavor and environmental peace of mind.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes that complement the shrimp beautifully.)
• 3 garlic cloves, minced (Freshly minced garlic makes all the difference here.)
• 1 tbsp fresh rosemary, finely chopped (The piney aroma of fresh rosemary elevates the dish.)
• 1/2 tsp sea salt (A pinch more if you’re like me and love a well-seasoned shrimp.)
• 1/4 tsp freshly ground black pepper (Freshly ground adds a subtle heat that pre-ground just can’t match.)
• 1 tbsp unsalted butter (For that rich, velvety finish that ties everything together.)

Instructions

1. Pat the shrimp dry with paper towels to ensure a perfect sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Add the shrimp to the skillet in a single layer, ensuring they’re not overcrowded for even cooking.
4. Sear the shrimp for 2 minutes on one side until they develop a golden crust, then flip them.
5. Add the minced garlic and rosemary to the skillet, stirring gently to infuse the shrimp with flavor without burning the garlic.
6. Continue cooking the shrimp for another 1-2 minutes until they’re just opaque throughout.
7. Remove the skillet from heat and stir in the butter until melted and the shrimp are glistening.
8. Season with sea salt and freshly ground black pepper, tossing to coat evenly.

Captivating in its simplicity, the shrimp boast a succulent texture with a crisp exterior, enveloped in a buttery, herbaceous sauce. Serve them over a bed of creamy polenta or alongside a crisp white wine for a meal that’s as effortless as it is impressive.

Orange Ginger Pan Seared Shrimp

Perfectly balancing the zesty brightness of orange with the warm, spicy notes of ginger, this Orange Ginger Pan Seared Shrimp is a quick yet sophisticated dish that promises to elevate any weeknight dinner to something special.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for sustainably sourced shrimp for the best flavor and peace of mind.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes that complement the citrus.)
• 1 tbsp fresh ginger, minced (Freshly grated makes all the difference here.)
• 1/2 cup fresh orange juice (Squeezed from about 2 medium oranges for that vibrant, fresh taste.)
• 1 tbsp honey (A touch of sweetness to round out the flavors.)
• 1/2 tsp red pepper flakes (Adjust according to your heat preference.)
• Salt to taste (I prefer sea salt for its clean, crisp flavor.)
• 2 tbsp chopped cilantro (For garnish, adding a fresh, herby finish.)

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp in a single layer, searing for 2 minutes on one side until golden. Tip: Avoid overcrowding the pan to ensure each shrimp gets perfectly seared.
4. Flip the shrimp and add the minced ginger, cooking for another 1 minute until fragrant.
5. Pour in the orange juice and honey, stirring to combine. Let the mixture simmer for 2 minutes, allowing the sauce to slightly thicken. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Sprinkle in the red pepper flakes and salt, stirring to evenly distribute the flavors.
7. Remove from heat and garnish with chopped cilantro before serving. Tip: Serve immediately to enjoy the shrimp at their most tender.

Zesty and vibrant, the Orange Ginger Pan Seared Shrimp boasts a delightful contrast of textures—succulent shrimp with a slightly crispy exterior, all coated in a glossy, flavorful sauce. For a creative twist, serve over a bed of coconut rice to soak up every last drop of the delicious sauce.

Maple Dijon Pan Seared Shrimp

Radiating with a blend of sweet and tangy flavors, this Maple Dijon Pan Seared Shrimp is a quick yet sophisticated dish that promises to elevate any weeknight dinner or special occasion. The combination of pure maple syrup and smooth Dijon mustard creates a glaze that’s irresistibly glossy and packed with depth.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for wild-caught for the best flavor)
• 2 tbsp pure maple syrup (the darker, the richer the taste)
• 1 tbsp Dijon mustard (I swear by the brand with the tangiest kick)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1/2 tsp smoked paprika (for that subtle, smoky whisper)
• Salt, just a pinch (to awaken all the flavors)
• Freshly ground black pepper, to taste (I grind it coarse for a bit of texture)

Instructions

1. In a medium bowl, whisk together the maple syrup and Dijon mustard until smooth. Set aside.
2. Pat the shrimp dry with paper towels to ensure a perfect sear. Tip: Dry shrimp equals crispy edges.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Season the shrimp with smoked paprika, salt, and pepper right before they hit the pan.
5. Add the shrimp to the skillet in a single layer, cooking for 2 minutes on one side until pink and slightly golden. Tip: Don’t overcrowd the pan to avoid steaming.
6. Flip the shrimp and cook for another 1-2 minutes on the other side.
7. Reduce the heat to low and pour the maple Dijon mixture over the shrimp, stirring gently to coat. Cook for an additional 30 seconds until the glaze thickens slightly. Tip: Watch closely to prevent the syrup from burning.
8. Remove from heat and serve immediately.

Unbelievably succulent, each bite of these shrimp offers a harmonious balance of sweetness and spice, with a texture that’s tender yet firm. Serve them over a bed of creamy polenta or alongside a crisp green salad for a meal that’s as beautiful as it is delicious.

Curry Coconut Pan Seared Shrimp

Perfectly balancing the richness of coconut with the vibrant spices of curry, this dish transforms succulent shrimp into a weeknight luxury. Pair it with steamed jasmine rice to soak up every last drop of the aromatic sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always keep the tails on for a prettier presentation)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (freshly minced makes all the difference)
• 1 tbsp fresh ginger, grated (a microplane zester works wonders here)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy texture we crave)
• 2 tbsp red curry paste (adjust according to your heat preference)
• 1 tbsp honey (a touch of sweetness to balance the spices)
• 1 lime, juiced (about 2 tbsp, fresh lime juice is non-negotiable)
• 1/4 cup cilantro, chopped (for that fresh, herby finish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp in a single layer, seasoning lightly with salt. Cook for 2 minutes per side until just pink, then transfer to a plate. Tip: Avoid overcrowding the pan to ensure a good sear.
3. In the same skillet, reduce heat to medium and add garlic and ginger, sautéing for 30 seconds until fragrant.
4. Whisk in coconut milk, curry paste, and honey, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors. Tip: Stir occasionally to prevent the bottom from scorching.
5. Return the shrimp to the skillet, tossing to coat in the sauce, and cook for an additional 2 minutes until heated through.
6. Remove from heat and stir in lime juice and half of the cilantro. Tip: Adding lime juice off the heat preserves its bright acidity.

The shrimp should be tender with a slight bite, enveloped in a sauce that’s creamy yet lively with citrus and spice. Try serving it over a bed of zucchini noodles for a low-carb twist that doesn’t skimp on flavor.

Conclusion

Kickstart your culinary adventure with these 18 easy-to-make, pan-seared shrimp recipes that promise to delight your taste buds! Perfect for home cooks looking for quick, delicious meals. We’d love to hear which recipe became your favorite—drop us a comment below. Loved this roundup? Share the love by pinning this article on Pinterest for fellow foodies to discover!