Skinnytaste > Recipes > Pan Seared Shrimp

Pan Seared Shrimp

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For perfectly cooked, moist shrimp every time. Cook the shrimp in two batches to avoid overcrowding the pan. Sear the shrimp on one side only, and allow the heat of the pan to cook the other side.

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Pan Seared Shrimp

Course: Dinner
Cuisine: American
Yield: 4 servings
Serving Size: 1 /4


  • 2 tsp olive oil
  • 1 1/2 lbs shrimp, peeled and deveined (weight after peeled)
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp crushed red pepper
  • 2 tbsp dry parsley
  • lemon wedges


  • Heat 1 tsp oil in 12 inch skillet over high heat until smoking.
  • Meanwhile, toss shrimp with salt, pepper, parsley and crushed red pepper.
  • Add half of the shrimp to the pan in single layer and cook until edges turn pink, about 1 minute.
  • Remove pan from heat, flip shrimp using tongs and let it stand about 30 seconds until all of the shrimp is opaque except for the center.
  • Transfer to a plate and repeat with the second batch and the remaining teaspoon of oil.
  • After second batch has stood off the heat, add the first batch to the pan and toss to combine.
  • Cover skillet and let shrimp stand for 1 minute, until cooked through.
  • Serve immediately with lemon wedges.

Last Step:

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Old Points: 3 pts


Serving: 1 /4, Calories: 148.6 kcal, Carbohydrates: 0.5 g, Protein: 26.8 g, Fat: 3.7 g, Fiber: 0.3 g