Hey there! I’ve spent countless hours testing different methods for searing shrimp, and I’m excited to share my foolproof technique that’ll give you restaurant-quality results every single time Let’s dive into the nitty-gritty of getting that perfect sear without turning your shrimp into rubber!
Why Should You Even Bother Searing Shrimp?
Before we jump into the how-to, lemme tell you why pan-searing is totally worth your time:
- Creates an amazing caramelized crust
- Keeps the inside tender and juicy
- Takes literally 10 minutes (perfect for busy weeknights!)
- Super versatile – works in tacos, pasta, salads, you name it!
- Minimal cleanup (just one pan, y’all!)
Essential Ingredients & Equipment
What You’ll Need:
- Large or jumbo shrimp (trust me, bigger is better here)
- High smoke point oil (like grapeseed, canola, or avocado)
- Your favorite seasonings
- A large non-stick or cast-iron skillet
- Paper towels
Step-by-Step Guide to Perfect Pan-Seared Shrimp
1. Prep Your Shrimp Right
First things first – let’s get those shrimp ready:
- Start with COLD shrimp (yep, you read that right!)
- Pat them super dry with paper towels
- Remove shells (but feel free to leave tails on if you’re fancy)
2. Season Like You Mean It
Here’s my go-to seasoning mix:
- 1½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Pro tip Hold off on adding sugar until right before cooking – it’ll help with browning!
3. The Cold Start Method
Here’s where we do things differently from most recipes:
- Place shrimp in a COLD non-stick pan
- Arrange in a single layer (no crowding!)
- Turn heat to medium-high
- Let them heat up gradually with the pan
4. The Cooking Process
- First side: Cook until spotty brown (about 2-3 mins)
- Flip when you see pink edges
- Second side: Cook just until opaque (about 1-2 mins)
Common Mistakes to Avoid
Listen up! Here’s what NOT to do:
- Don’t crowd the pan (shrimp need personal space!)
- Don’t start with a hot pan (cold start is key)
- Don’t walk away (these babies cook fast!)
- Don’t leave them in the hot pan after cooking
How to Know When They’re Done
Your shrimp are perfect when:
- They form a “C” shape (if they’re in an “O” shape, they’re overcooked)
- Color changes from gray to pink
- Flesh is just opaque
- They feel firm but still slightly springy
Serving Suggestions
Now that you’ve mastered the perfect sear here’s what to do with them
- Toss in garlic butter for a classic approach
- Add to pasta with olive oil and lemon
- Top a fresh salad
- Stuff into tacos with avocado
- Serve over creamy polenta
Storage Tips
Got leftovers? Here’s what to do:
- Store in an airtight container
- Keep in fridge for up to 3 days
- Reheat gently to avoid rubber-city
Final Thoughts
Look, I know searing shrimp might seem tricky, but with these tips, you’re gonna nail it! The key is really in that cold-start method and not overcrowding your pan. Once you get the hang of it, you’ll be whipping up perfectly seared shrimp like a pro!
Remember, practice makes perfect, and even if your first batch isn’t Instagram-worthy, they’ll still taste amazing. Trust me, I’ve been there!
Got questions? Drop ’em in the comments below! I’d love to hear how your shrimp-searing adventures turn out. Happy cooking, friends! ✨
How to shop for shrimp:
Raw shrimp have a brown “vein” running along their back. This is their digestive tract—a.k.a. their poop chute. While it’s technically safe to eat, leaving the matter in will give the shrimp a gritty texture and muddy their flavor; most prefer to remove it before cooking. Now for some good news: You can buy deveined shrimp, which have this unsavory bit already removed—or ask your fishmonger to devein the little buggers for you. Are you the DIY type? We’ve included instructions below on how to devein shrimp yourself.Shrimp Sizes
Your grocery store is likely to carry a range of shrimp sizes: small, medium, large, jumbo, or colossal, usually categorized by how many shrimp you can expect per pound. The majority of BA’s shrimp recipes call for large shrimp unless otherwise specified (for example, our best shrimp cocktail calls for jumbo shell-on shrimp). Here’s the trouble: Naming conventions differ based on where you live and shop, so one stores large shrimp might be another’s jumbo. To keep things simple, go by weight whenever available. You’ll typically get 36–40 small shrimp per pound, 31–35 medium shrimp per pound, 26–30 large shrimp per pound, 21–25 jumbo shrimp per pound, 16–20 super jumbo shrimp per pound, or 15 or fewer colossal shrimp per pound. I.e., the higher the number, the smaller the shellfish.
If you’re using a different size shrimp than the recipe calls for, that’s fine—just adjust the cook time accordingly. Smaller shrimp will cook faster than larger ones, while the total time for bigger boys will be a little longer. Here’s associate food editor Kendra Vaculin’s rule of thumb: Cook medium shrimp for approximately 3 minutes, large shrimp for 4–5 minutes, and jumbo shrimp for 6–7 minutes. As for small shrimp, blink and you could miss it, so don’t walk away.Shell-On or Shell-Off
You can buy shrimp either in the shell or peeled. For the speediest dinners, we prefer peeled, deveined shrimp (less work on your end). But shrimp that’s still in the shell is often less expensive than peeled shrimp, so if you don’t mind doing the work yourself, this could be a good option.
You can also opt to cook shrimp with the shell on—not only do the shells add flavor, but they also keep the shrimp from overcooking and help them retain moisture when exposed to heat. Shrimp that’s in the shell will sometimes come with the head attached, which is where most of the fat is concentrated; some like to cook shrimp with the heads on, twist the head off and suck out the juices. If you do decide to peel your shrimp, save the shells for shrimp stock (the key ingredient in shrimp risotto) or to add fishy flavor to sauces.
To peel shrimp: Twist off the head (if not already removed) and pull off the legs. Snip the “backbone” of the shell lengthwise with kitchen shears and wiggle your fingers under the shell, pulling it off. Leave the tail on or remove.
To devein shrimp: Use a sharp paring knife to make an incision beside the vein running along the back of the shrimp. Use the tip of the knife to coax out the dark vein; discard. (Wiping your knife on a damp paper towel is a quick and easy way to do this.)
Easy & Crispy Pan Seared Buttery Shrimp Recipe – EatSimpleFood.com
FAQ
How long to sear shrimp on the stove?
How Long Does Shrimp Take to Cook? It takes 4 to 5 minutes for large shrimp to cook on the stovetop.Jan 27, 2024
Is it better to saute shrimp in butter or oil?
What’s the tastiest way to cook shrimp?
- In a bowl, toss the shrimp with the lemon zest, salt, and cayenne until it’s coated well.
- In a large frying pan or wok, heat 3 tablespoons of butter over medium-high heat. Once the butter is foaming, add the garlic and lemon juice. …
- Add the shrimp. Sauté until they cook through and turn pink, about 3 minutes.