Versatile, quick, and simple Pan-Fried Shrimp is perfect on its own, as a salad topper, or mixed into pasta.
Need a quick, tasty, healthy meal? Even on a weeknight when you’re pressed for time, you can enjoy something delicious. For me, it used to always be skinless, boneless chicken breast, but that gets boring after a while. Pan-fried shrimp is a great alternative and a good recipe to have in your back pocket. It uses pantry staples, and you can use the quick thaw method on frozen shrimp. In no time, you can have a tasty, healthy protein to enjoy on its own or as part of a larger dish.
Versatility is a very attractive feature when cooking on a weeknight; with pan-fried shrimp, you definitely have options. You can enjoy it on its own with a baked potato (hint: use your air fryer for baked potatoes). You can also top a tossed salad with the shrimp. Finally, it’s wonderful mixed into hot, buttery pasta. I like it this way best, with just butter, garlic, and a little Parmesan cheese.
You will love pan-fried shrimp not only for its versatility but because it’s easy and quick to make, and you get a flavorful, lean protein in less than 15 minutes. The seasoning is a tasty blend of salt, pepper, paprika, and garlic powder, and you fry it in olive oil, which is heart-healthy. The shrimp turns out perfectly seasoned and perfectly tender.
Buying frozen shrimp
While fresh-caught shrimp is the best, for some of us living far from saltwater, frozen shrimp is the most reliable way to buy this versatile seafood. Look for domestically caught shrimp if possible, and make sure it’s peeled and deveined before packaging. Ideally, you want to thaw the shrimp slowly and gently in your refrigerator the night before use. However, if you’re like me, you are usually flying by the seat of your pants and end up following the quick thaw instructions on the back of the package, which works just fine, too.
How do I store leftovers?
For leftovers, store in an airtight container, refrigerated, for up to 3 days. Reheat gently in a warm, oiled pan on the stovetop. Microwaving the leftover shrimp will make them tough.
Serving suggestions
Pan-seared shrimp is so versatile and easy to use in (and with) many different dishes. Serve the shrimp on their own with Baked Potatoes With Garlic Herb Sour Cream and a Kale Salad for a complete, filling meal. In the warmer months, pan-fried shrimp make a great topper for a meal-sized salad. Consider adding them to Caesar Salad or Mango-Avocado Salad. My favorite way to enjoy pan-fried shrimp is with pasta. It goes well with Carbonara Pasta or Orzo Pasta.
Pan-Fried Shrimp
Ingredients Â
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter
- Fresh chopped parsley for garnish
InstructionsÂ
- Pat the shrimp dry with paper towels to ensure proper searing.
- In a bowl, mix the shrimp with olive oil, kosher salt, black pepper, paprika, and garlic powder until evenly coated.
- Heat a large skillet over medium-high heat with the butter. Add the shrimp in a single layer, cooking for about 2-3 minutes on each side or until golden brown and cooked through.
- Serve immediately, garnished with fresh parsley.
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