Perfectly Cooked Shrimp

Perfectly Pan-Seared Shrimp with Butter

It’s hard to beat a properly seared shrimp, where you have a well-crisped exterior that is golden brown, accompanied by a juicy, tender interior that is full of the cleansing, bright flavors that come from the ocean. It would be difficult to improve upon a pan-seared shrimp recipe that highlights the natural sweetness of Gulf shrimp, complemented by olive oil, lemons, garlic, and a well-crisped sear. These are not only easy to make to serve in the evening, but you can use them to serve your guests as well, accompanied by a wide range of side dishes, including pastas with lemons, salads, vegetables, and, of course, some crusty bread.

Flavor Profile: What Makes This Pan-Seared Shrimp So Good

This pan-seared shrimp delivers crisp, caramelized edges with a juicy interior and a bright, citrus-forward finish. Richness is built up in the base of olive oil and butter, with fresh lemon and garlic providing fragrant acidity and savory depth. The natural sweetness in the Gulf shrimp comes through, but isn't masked, which makes this method a favorite of seafood lovers.

Try This Recipe with Sizzlefish Wild Gulf Shrimp

Sizzlefish Wild Gulf Shrimp are harvested from the warm, nutrient-filled waters of the Gulf of Mexico, where they are carefully picked as among the best sustainably caught seafood found within the US. Wild-caught, rapidly frozen to lock in freshness, Sizzlefish Gulf shrimp retain their crispy texture, sweet flavor, and ocean flavor. In fact, shrimp are inherently lean proteins with very few calories, yet they have plenty of important nutrients: iodine and vitamin B12, as well as a host of very important trace minerals, among these being selenium. Handled carefully from the moment they’re caught until frozen, Sizzlefish Gulf shrimp cook evenly and sear beautifully, delivering consistent, restaurant-quality results without the stress of complicated recipes.

Pair This Shrimp with Sides That Let It Shine:

• Lemon-garlic pasta

• Herb rice or quinoa

• Sautéed greens

• Simple arugula salad

• Crusty bread (to soak up flavorful pan juices)

Shrimply the Best Advice: FAQs and Tips

FAQs:

Q: Can I cook the shrimp frozen?

A: We recommend thawing your shrimp before cooking. While thawing the shrimp overnight in the refrigerator gives the best results, you can also quickly thaw by placing the packaged shrimp in cold water for 15-20 minutes.

Q: What if I don't have a cast-iron skillet?

A: Non-stick or stainless steel pans are good options, and any heavy-bottomed pan will work for this recipe.

Q: What seasonings work well besides salt and pepper?

A: Garlic powder, paprika, cayenne, Old Bay seasoning, or Italian herbs all complement the shrimp beautifully.

Q: Can I substitute lime for lemon?

A: Absolutely! Lime juice works quite well and adds a slightly different citrus note.

Tips:

Pre-Cooking Preparation Tips

Pat completely dry: If the shrimp is still wet, it will steam instead of sear, preventing that beautiful golden crust.

Bring to room temperature: Let shrimp sit out for 10-15 minutes before cooking for more even cooking throughout.

Don't overcrowd the pan: Shrimp should have space between each piece for proper searing. Cook in batches if needed to ensure even cooking.

Preheat your pan properly: Drop a small amount of water into the pan to test the temperature; the water should sizzle immediately. When adding the oil, it should shimmer but not smoke.

During Cooking Tips

Don't move the shrimp too early: Resist the urge to stir! Let them develop a nice sear on the first side before flipping.

Use the "C" rule: Perfectly cooked shrimp form a loose "C" shape. Overcooked shrimp curl into tight "O" shapes.

Remove from heat slightly early: Shrimp continue cooking for 30 seconds after removing from heat (carryover cooking)