This easy pan-seared shrimp takes minutes to make and pairs well with a variety of sides, such as rice, pasta, or a fresh salad. An easy weeknight dinner!
Ingredients
- 1 tablespoon olive oil, extra virgin, or butter
- 1 1/2 pounds shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon crushed red pepper
- 1 tablespoon lemon juice, plus lemon wedges, for serving
- fresh parsley, chopped (for garnish)
Directions
- Pat the shrimp dry with paper towels to ensure they sear properly.
- Toss shrimp with salt, pepper, and crushed red pepper.
- Place a large skillet or pan over medium-high heat. Add 1/2 tablespoon olive oil or butter and allow it to heat until shimmering.
- Add 1/2 tablespoon olive oil and half of the shrimp to the pan in single layer.
- Let the shrimp cook undisturbed for about 1-2 minutes until they start to turn pink and form a golden crust on the bottom. Flip the shrimp and cook for another 1-2 minutes on the other side, until fully cooked. The shrimp should be opaque and have a nice sear.
- Transfer to a plate and repeat with the second batch and the remaining 1/2 tablespoon oil and shrimp.
- After second batch is done, add the first batch to the pan and toss to combine. Remove from heat.
- Squeeze in the lemon juice and toss the shrimp to coat them in the sauce.
- Remove the shrimp from the pan and transfer them to a serving dish. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
