Pan Seared Shrimp

Pan seared shrimp is a culinary delight that brings the essence of coastal cooking to your kitchen, featuring a crispy exterior and tender interior.

Prep Time 15

Cook Time 10

Total Time 25

Course Main

Cuisine American

Servings 4 servings

Calories 250 kcal

1 pound Large shrimp, peeled and deveined (16/20 count is ideal for a nice size)
2 tablespoons Olive oil (extra virgin for enhanced flavor)
3 cloves Garlic, minced (fresh garlic gives a stronger flavor)
1 teaspoon Smoked paprika (adds depth and a subtle smokiness)
1 teaspoon Lemon zest (for brightness and a fresh aroma)
1 teaspoon Fresh lemon juice (to enhance the flavors)
to taste Salt to taste
to taste Black pepper (freshly ground adds a more robust flavor)
1 tablespoon Fresh parsley, chopped (for garnish)
1 lemon Lemon wedges (for serving)

Start by preparing your shrimp. If they are not already peeled and deveined, do so. Rinse them under cold water and pat them dry with paper towels.
In a mixing bowl, combine the shrimp with olive oil, minced garlic, smoked paprika, lemon zest, salt, and black pepper. Toss until well coated and marinate for about 10-15 minutes.
Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer, avoiding overcrowding the pan.
Cook the shrimp for about 2-3 minutes on one side until golden-brown. Flip and cook for an additional 1-2 minutes until pink and opaque.
Remove from heat and drizzle fresh lemon juice over the shrimp. Toss lightly to combine.
Transfer to a serving platter, garnish with chopped parsley, and serve immediately with lemon wedges.

Timing is crucial when cooking shrimp; they are done when pink and opaque. Best enjoyed fresh off the skillet.

Keyword Easy