Pan Seared Shrimp with Garlic is a simple and delicious way to make juicy shrimp on the stovetop with so much flavor. This recipe is ready in just 10 minutes! 

Pan seared shrimp with garlic and lemon in a large pan with lemon wedges and parsley.

Pan Seared Shrimp with Garlic is sure to be your new favorite way to make fresh shrimp. This versatile recipe comes together quick and is great as a main dish or for topping pasta, rice, or salads. 

If you love easy shrimp recipes, don’t miss my Shrimp Mango Cucumber Salad or this easy Shrimp Fried Brown Rice. For a delicious side to serve with the shrimp try this Risotto alla Milanese or Italian Roasted Potatoes

You’ll Love Pan Seared Shrimp! 

This recipe for Pan Seared Shrimp is the best way to make flavorful shrimp in just a few minutes. The combination of flavors pairs perfectly with the shrimp to bring out their best flavors. 

Shrimp are a great protein to cook with because they cook fast and are easy to find. You can get frozen shrimp at the grocery store and quickly defrost before using. 

Pan Seared shrimp with garlic in a large pan.

Pan-fried shrimp is a great recipe to make because it comes together fast and is so versatile. The pan-sear shrimp are great as a main protein for dinner, but can also be used to top buttered pasta, rice, or tossed in a salad. 

You’ll love how simple this recipe is and that is uses mostly pantry staples. It’s one of the those recipes you’ll make again and again. 

So, if you love delicious and flavorful shrimp, be sure to give this pan seared shrimp recipe a try. You’ll love it! 

Ingredients

Ingredients for recipe including lemon parsley, cayenne, paprika, and olive oil.
  • Shrimp: I like to use to the large shrimp but you can use smaller shrimp or even jumbo shrimp. You’ll need about a pound of raw shrimp for this recipe. If you are using frozen shrimp, let it defrost in the refrigerator before using. 
  • Oil: you’ll need a tablespoon oil or more. I recommend using olive oil to get the best flavor. 
  • Paprika: paprika adds a delicious flavor and color to the shrimp. 
  • Cayenne: a bit of cayenne pepper adds some heat to the recipe without being overwhelming. You could also use a pinch of red pepper flakes. 
  • Garlic: use about three cloves of fresh minced garlic. I prefer fresh over the jarred garlic. 
  • Salt & Pepper: season lightly with kosher salt and ground black pepper. 
  • Lemon: finish off the shrimp with a squeeze of fresh lemon juice but you could also use lime juice. I also like to adds lemon wedges to the dish when serving. 
  • Fresh Herbs: a sprinkle of fresh herbs like Italian parsley or fresh cilantro adds a pop of color and flavor to the pan seared shrimp. 

How to Make Pan Seared Shrimp

Pan Seared Shrimp with Garlic is a simple and delicious meal that’s ready in just minutes. You’ll need a large skillet for this recipe with enough room to place all of the shrimp in a single layer. Cast iron or a non-stick skillet work great for this easy recipe. 

Process shots showing how to make recipe including adding the seasonings, frying, and garnishing.

Step 1: prepare the shrimp

Before starting, you’ll need to use paper towels to pat shrimp until they are very dry. Then, place the shrimp in a bowl and sprinkle on paprika, cayenne, salt and pepper. 

Coat the shrimp evenly with the seasonings. While the pan is heating, dice the garlic and the parsley; set aside. 

Step 2: prepare the pan

Heat the oil in a large cast iron skillet over medium-high heat. You’ll know the oil is ready when it starts to glisten in the pan. 

Pour the shrimp in the hot pan and use tongs to position the shrimp in a single layer. Cook until the shrimp are pink on one side; about 2-3 minutes. 

Step 3: flip and add garlic

When the shrimp have a nice sear, carefully flip to second side and continue cooking. About a minute before the shrimp are done cooking, add in the minced garlic into the hot skillet. 

Continue to cook until the shrimp are pink. The cooking time may vary depending on size of the shrimp.

Step 4: garnish and serve

When the pan seared shrimp are cooked, squeeze on fresh lemon juice and sprinkle with fresh parsley leaves. Serve immediately. 

Pan Seared Shrimp with garlic in a pan with lemon slices and parsley on top.

Helpful Recipe Tips

  • Be sure to thoroughly pat dry the shrimp before using. This will ensure that you get a nice sear when you add them to the hot pan. 
  • You can use any size of shrimp you’d like. I normally use the extra-large shrimp, which are about 25 shrimp per pound. 
  • Work in batches if your skillet isn’t large enough to hold all of the shrimp in a single layer. 
  • This is a quick recipe, so be sure to have your garlic cloves minced before you start to cook the shrimp.
  • Store leftover pan seared shrimp in an airtight container in the refrigerator for up the three days. 

Frequently Asked Questions

How to Defrost Frozen Shrimp? 

To defrost frozen shrimp in cold water, place the shrimp in a sealed plastic bag, ensuring there are no leaks, and submerge the bag in a bowl of cold water. The shrimp should take about 30-45 minutes to defrost, depending on the quantity and size of the shrimp.

How to Serve Pan Seared Shrimp

Pan seared shrimp is quick meal with simple seasonings that’s delicious on its own or served as a main dish or topper. These tender shrimp are great served over hot pasta, mashed potatoes, rice, or alongside a simple salad like this Italian Arugula Salad

Pan Seared Shrimp with garlic and lemons.

More Easy Recipes! 

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Pan Seared Shrimp with Garlic.

Pan Seared Shrimp with Garlic

Pan Seared Shrimp with Garlic is a quick and flavorful recipe for cooking shrimp on the stovetop. Delicious served on its own, or over pasta, rice, or salad!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 148kcal

Equipment

  • large skillet or frying pan

Ingredients

  • 1 pound large shrimp peeled and deveined
  • 1 teaspoons paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons Italian parsley, chopped
  • 1 tablespoon lemon juice

Instructions

  • Pat the shrimp dry with paper towels to remove any excess moisture. Place in a bowl and sprinkle on the paprika, cayenne pepper, salt and pepper. Toss to coat evenly.
  • Pour olive oil into a large frying pan or skillet over medium-high heat. Once the oil is shimmering, add the seasoned shrimp in a single layer. Cook for 2-3 minutes on one side until they start to turn pink.
  • Flip the shrimp and cook for an additional 2 minutes until fully cooked. Add minced garlic to the pan during the last minute of cooking, stirring to combine.
  • Sprinkle chopped parsley and lemon juice over the shrimp. Serve immediately.

Notes

  • Be sure to thoroughly pat dry the shrimp before using. This will ensure that you get a nice sear when you add them to the hot pan. 
  • You can use any size of shrimp you’d like. I normally use the extra-large shrimp, which are about 25 shrimp per pound. 
  • Work in batches if your skillet isn’t large enough to hold all of the shrimp in a single layer. 
  • This is a quick recipe, so be sure to have your garlic cloves minced before you start to cook the shrimp.
  • Store leftover pan seared shrimp in an airtight container in the refrigerator for up the three days. 

Nutrition

Calories: 148kcal | Carbohydrates: 2g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 789mg | Potassium: 159mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 464IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 0.5mg
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