Pan-Fried Shrimp

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Golden, garlicky, and absolutely addictive — pan-fried shrimp is the kind of dish that instantly makes any meal feel like a treat. With its light crispiness on the outside and juicy tenderness inside, this shrimp dish is simple yet incredibly satisfying. Whether you’re whipping it up for a quick weeknight dinner or serving it as an appetizer at your next gathering, pan-fried shrimp never fails to impress.

What makes this shrimp recipe especially appealing is its balance of bold flavor and ease. A quick sear in a hot pan brings out its natural sweetness, while garlic, lemon, and herbs give it a fresh Mediterranean-style flair. It’s fast, flavorful, and fits into just about any meal plan — whether you’re craving a healthy protein-packed lunch or some light seafood for dinner.

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Ingredients for this Pan-Fried Shrimp

• 1 lb (450g) raw shrimp, peeled and deveined (tail-on optional)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional for a kick)
• 1/2 teaspoon paprika
• Zest of 1 lemon
• Juice of half a lemon
• 1 tablespoon chopped fresh parsley (or 1 tsp dried)
• Lemon wedges, for garnish

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Step 1: Prepare the Shrimp

If your shrimp isn’t already prepped, start by peeling and deveining it. Pat the shrimp dry with a paper towel — this step is crucial to help it sear properly. Place the cleaned shrimp in a bowl and season with salt, pepper, paprika, and red pepper flakes if using. Toss everything together so the seasoning coats the shrimp evenly.

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Step 2: Heat the Pan

Place a large skillet over medium-high heat and add the olive oil. Let the oil heat up until it starts to shimmer — this means it’s hot enough for a proper sear. Don’t overcrowd the pan; cook the shrimp in batches if necessary for best browning.

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Step 3: Sear the Shrimp

Add the seasoned shrimp to the hot pan in a single layer. Cook undisturbed for about 2 minutes, then flip and cook for another 1–2 minutes on the other side. The shrimp should turn pink, curl up slightly, and develop a lightly golden exterior.

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Step 4: Add Flavor

Once the shrimp are cooked through, stir in the minced garlic and lemon zest. Sauté for another 30 seconds to infuse the oil and shrimp with that rich garlicky aroma. Finally, squeeze fresh lemon juice over the pan and toss in the chopped parsley. Give everything a quick stir to coat.

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Step 5: Serve

Transfer the shrimp to a serving plate and garnish with extra parsley or lemon wedges. Serve immediately while hot — perfect on its own, over rice, tossed into pasta, or alongside a fresh salad.

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Storage Instructions

To keep your pan-fried shrimp tasting fresh, allow any leftovers to cool completely before storing. Place the shrimp in an airtight container and refrigerate for up to 3 days. For best flavor and texture, reheat gently in a skillet over medium heat with a splash of water or olive oil. Avoid microwaving if possible, as it can make the shrimp rubbery.

Freezing: Cooked shrimp can also be frozen. Spread them on a tray in a single layer to freeze quickly, then transfer to a freezer-safe bag or container. Label with the date and use within 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: 210
• Protein: 24g
• Fat: 11g
• Saturated Fat: 1.5g
• Carbohydrates: 1g
• Sugar: 0g
• Fiber: 0g
• Sodium: 620mg
• Cholesterol: 180mg

Note: Nutrition values may vary depending on shrimp size and seasoning brands used.

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Frequently Asked Questions

What kind of shrimp is best for pan-frying?

Large or jumbo shrimp work great for pan-frying. Make sure they’re peeled and deveined for the best texture and presentation.

Can I use frozen shrimp?

Yes, just thaw them completely and pat them dry before cooking. Excess water will prevent proper browning.

Is it okay to leave the tails on?

Totally up to you! Tails can add a nice presentation and a little extra flavor when cooking, but they’re optional.

Can I use butter instead of olive oil?

Absolutely. Butter gives a richer flavor but has a lower smoke point, so keep an eye on the heat.

How do I prevent overcooking the shrimp?

Watch for the color change — once they turn pink and curl slightly, they’re done. Overcooked shrimp become tough and rubbery.

What can I serve with pan-fried shrimp?

Try rice, pasta, garlic bread, roasted vegetables, or even on tacos. It’s super versatile!

Can I make this dish spicy?

Yes! Add extra red pepper flakes or a dash of hot sauce while cooking.

Is this recipe good for meal prep?

Definitely. Store in portioned containers with sides like rice or salad for quick grab-and-go meals during the week.

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