Yield: 4 servings

Pan Seared Shrimp

Course: Dinner
Cuisine: American


  • 2 tsp vegetable 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 - 2 minutes.
  • Shrimp will now be cooked through.
  • Serve immediately with lemon wedges.


Old Points: 3 pts


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