Best 8 Pan Seared Shrimp Recipes

PERFECT PAN-SEARED SHRIMP WITH GARLIC BUTTER

Steps:

• INSTRUCTIONS.
• Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.
• Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.

PAN-SEARED SHRIMP

Steps:

• In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Serve with rice; sprinkle with parsley.

PAN SEARED SHRIMP AND SCALLOP SKEWERS

Steps:

• Preheat a large nonstick skillet over medium high to high heat.
• On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

PAN-SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE

Steps:

• Whisk the lime juice, cilantro, chipotle chile, adobo sauce, and brown sugar together in a small bowl; set aside.
• Pat shrimp dry with paper towels; season with ¼ teaspoon salt, ¼ teaspoon pepper, and sugar.
• Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking.
• Add half the shrimp to pan in a single layer; cook until spotty brown and just pink around the edges, about 1 minute.
• Off heat, use tongs to quickly flip over each shrimp and let stand until all but very center is opaque, about 30 seconds.
• Transfer shrimp to plate and cover with foil.
• Add remaining tablespoon oil to skillet and return to high heat until just smoking; sear remaining shrimp.
• After second batch has stood off heat, return first batch to skillet and toss to combine.
• Add glaze, cover, and let stand to warm through glaze, about 1 minute.
• Toss shrimp again to coat and serve.

PAN-SEARED SHRIMP WITH ROMESCO SAUCE, CREAMY GRITS, AND GREENS

Steps:

• For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm.
• For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the chile flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.
• For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.
• Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.
• Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.
• Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.
• To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp.
• Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.

QUICK AND EASY PAN SEARED SPICY GARLIC SHRIMP

Steps:

• 1. Mix all ingredients by hand in a large mixing bowl. Set aside.
• 2. Add 1 tsp of olive oil to a wok or heavy non-stick pan. Heat over high heat until oil is very hot.
• 3. Add shrimp and stir quickly otherwise shallots and garlic will burn. Cook until shrimp are pink in color and firm to the touch. Approximately 3-4 minutes depending on how large your shrimp are. Remove from heat and set aside.
• 4. Add 1 tsp of olive oil to remnants in pan. Add fresh broccoli pieces or green beans and stir fry until bright green in color and remove from heat. Serve with jasmine rice or couscous.

PAN SEARED SHRIMP AND BACON 3 CHEESE TRUFFLES #RAGU

Steps:

• Bring enough water to a boil to cook pasta.
• In large bowl, combine cream cheese, goat cheese, feta cheese, chopped shrimp, and chopped bacon. Foam into small balls.
• Roll in bread crumbs.
• In a small bowl, whisk eggs together.
• Dip breaded balls into eggs and then back into the bread crumbs.
• Using a large skillet, heat the basil-garlic oil and then place breaded balls into skillet and cook on medium to low heat turning often until golden all around.
• Once pasta in fully cooked, drain and then add warm Old World Ragu Sauce to the pasta and place breaded balls on top of the sauce. Top with fresh arugula and enjoy!

PAN-SEARED SHRIMP AND ARUGULA PESTO

Steps:

• 1. Bring stock to simmer and keep over low heat. 2. Heat 1T oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp pepper. Add shrimp to pan, cook 1 minute. Remove pan from heat. 3. Heat remaining T oil in large saucepan over medium heat. Add shallots, garlic to pan, cook 5 minutes, stirring frequently. Add rice, cook 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir remaining stock, 1/2 cup at a time, stirring frequently (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining salt and pepper. Remove from heat; stir in arugula and basil.