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Updated: February 23, 2026
Pan Seared Shrimp is one of those recipes that proves simple food, done well, is unforgettable. Growing up in Savannah, shrimp was a staple in our home, whether it was piled high in a low country boil, served at lively game nights, or dipped into warm lemon garlic butter at fondue parties. I’ve also found this recipe to be perfect for busy weeknights, one that I love to keep in my back pocket, and now you can too!
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Why You’ll Love This Pan Seared Shrimp Recipe
- Ready in under 15 minutes
- Uses simple ingredients you can find at most grocery stores
- Perfect option for busy weeknight dinner ideas
- Naturally low-carb and high-protein
Ingredients
This fast and easy dinner comes together with just a few simple ingredients:
- 1 ½ pounds shrimp, peeled and deveined – The star of the recipe. I recommend large or jumbo shrimp for a beautiful sear and juicy shrimp texture.
- 1 tablespoon extra virgin olive oil (or avocado oil) – Helps create that golden crust in a hot pan.
- 1 tablespoon butter (optional additional 1 tablespoon) – Adds rich garlic butter flavor and enhances browning.
- 1 tablespoon minced garlic – Brings bold aroma and depth.
- 1 teaspoon Old Bay seasoning – Classic coastal flavor that enhances seafood.
- 1 teaspoon Sazón Complete – Adds savory seasoning and subtle color.
- ¾ teaspoon kosher salt – Enhances all the flavors.
- ¼ teaspoon ground black pepper – Adds balance and mild heat.
- 1 tablespoon lemon juice – A squeeze of fresh lemon juice brightens the dish.
- Fresh parsley, chopped – Adds freshness and color.
- Lemon wedges, for serving – Optional, but works as a nice garnish
How to Make Pan Seared Shrimp
Learn how to make this recipe in four easy steps:
STEP 1: Prep Ingredients & Cook Garlic – Pat the deveined shrimp dry using clean paper towels. Removing excess water is critical for getting a nice sear instead of steaming. Let shrimp sit at room temperature for about 10-15 minutes before cooking. Chop parsley & garlic set aside. Place a 12-inch skillet over medium heat. Add olive oil and butter. Once butter melts, add garlic and sauté briefly until fragrant, do not brown garlic.
STEP 2: Add the Shrimp & Season – Place shrimp in a single layer in the hot pan. Do not crowd them. If needed, cook in a second batch to avoid steaming. Season shrimp evenly with Old Bay, Sazón Complete, salt, and black pepper.
STEP 3: Cook the Shrimp – Cook shrimp for 2-3 minutes on the first side without moving them. This creates that golden crust. Flip and cook the second side for another 1-2 minutes. You’ll know the shrimp are done when: They turn opaque pink and they feel firm but still tender. Avoid overcooking.
STEP 4: Finish and Serve – Turn off heat. Add a squeeze of fresh lemon juice and toss shrimp gently. Garnish with parsley and serve immediately. Enjoy!
Substitutions
- Swap olive oil for avocado oil
- Use clarified butter for a richer sear
- Add chili powder or onion powder for a spicier version
- Turn this into cajun shrimp with additional Cajun seasoning
- Make it shrimp scampi style by adding white wine, red pepper flakes, and extra garlic
Cooking Tips for Perfect Pan-Seared Shrimp
- Always pat shrimp dry before cooking
- Use a hot pan before adding shrimp
- Don’t cover skillet while cooking
- Cook based on size of your shrimp (jumbo shrimp may need slightly longer cook times)
- Avoid flipping repeatedly, one flip is enough
Storage & Freezing Tips
Store leftover sautéed shrimp in an airtight container in the refrigerator for up to 3 days.
To freeze:
- Cool completely
- Place in freezer-safe airtight container
- Freeze up to 2 months
Reheat gently in a skillet over low heat to maintain tender shrimp texture.
What to Eat with Pan Seared Shrimp
This shrimp recipe also works beautifully as a side dish alongside steak or grilled chicken.
FAQ
What’s the best way to get a nice sear?
Dry shrimp thoroughly, use medium-high heat, and avoid overcrowding the pan.
Can I use frozen shrimp?
Yes. Thaw in a bowl of cold water, pat dry completely, and proceed with recipe.
How do I know shrimp are done?
They should be pink, opaque, and not tough.
Recipe Card:
Pan Seared Shrimp
Ingredients
- 1 ½ lbs Shrimp cleaned, peeled, and deveined
- 1 tbsp Olive Oil
- 1 tbsp Butter optional
- 1 tbsp Garlic minced
- 1 tsp Old Bay Seasoning
- 1 tsp Sazon Complete
- ¾ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- 1 tbsp Lemon Juice
- 2 tbsp Parsley fresh, chopped
Instructions
- Pat the deveined shrimp dry using clean paper towels. Removing excess water is critical for getting a nice sear instead of steaming. Let shrimp sit at room temperature for about 10-15 minutes before cooking. Chop parsley & garlic set aside. Place a 12-inch skillet over medium heat. Add olive oil and butter. Once butter melts, add garlic and sauté briefly until fragrant, do not brown garlic.
- Place shrimp in a single layer in the hot pan. Do not crowd them. If needed, cook in a second batch to avoid steaming. Season shrimp evenly with Old Bay, Sazón Complete, salt, and black pepper.
- Cook shrimp for 2-3 minutes on the first side without moving them. This creates that golden crust. Flip and cook the second side for another 1-2 minutes. You’ll know the shrimp are done when: They turn opaque pink and they feel firm but still tender. Avoid overcooking.
- Turn off heat. Add a squeeze of fresh lemon juice and toss shrimp gently. Garnish with parsley and serve immediately. Enjoy!
Notes
- Swap olive oil for avocado oil
- Use clarified butter for a richer sear
- Add chili powder or onion powder for a spicier version
- Turn this into cajun shrimp with additional Cajun seasoning
- Make it shrimp scampi style by adding white wine, red pepper flakes, and extra garlic
Nutrition
Diet Compatibility
This pan-seared shrimp recipe is:
- Gluten-Free
- Low-Carb
- Keto-Friendly
- Paleo (if using olive oil instead of butter)
- Dairy-Free (omit butter)
- High-Protein
Craving More?
If you make this pan seared shrimp recipe, I would love to see it! Tag me on Instagram at @elicitfolio, follow along on Pinterest, or leave a comment below and tell me what shrimp recipe you’d like to see next!
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