Easy pan seared shrimp cooks with peanuts, lime, and warm spices like freshly ground coriander and black pepper. Eat the juicy and flavorful shrimp with white rice or a vegetable side dish, or feature it in a noodle or rice bowl for a tasty weeknight meal ready in 30 minutes!
Ingredients You’ll Need
- Shrimp: Use any size of shrimp, and adjust the cooking time accordingly. I recommend using large, extra-large, or even colossal shrimp.
- Spices: Finish our pan seared shrimp recipe by seasoning the shrimp with a tasty combination of salt, paprika, cayenne, sugar, red pepper flakes, black peppercorns, and coriander seeds.
- Avocado Oil: Pan-sear the shrimp in avocado oil. You can substitute with another oil, but choose one with a high smoking point.
- Cilantro: Cilantro adds color and finishes the meal perfectly. If you’re cilantro-averse, feel free to skip it. Replace it with parsley, but it may alter the overall taste of the meal.
- Lime Juice: Round out the flavor with fresh lime juice.
- Peanuts: Peanuts add the perfect textural variation to complement the shrimp.
How to Make Pan Seared Shrimp
The full recipe with measurements is in the recipe card below.
Step 1: Peel and devein the shrimp. Then, toss them with salt in a mixing bowl. Set aside for 15 minutes.
Step 2: Meanwhile, grind the black peppercorns and coriander seeds in a spice grinder until coarsely ground.
Transfer them to a small bowl and stir in the smoked paprika, cayenne, red pepper flakes, salt, and minced garlic. Set it aside.
Step 3: Pat dry the reserved shrimp to remove any excess moisture. Add one tablespoon of avocado oil and the sugar to the shrimp and toss to coat.
Step 4: Add one teaspoon of avocado oil to a skillet, followed by the butter.
Add the shrimp in a single layer and cook over medium-high heat until the edges turn pink. Cook for about 1-2 minutes, depending on the size of your shrimp.
Step 5: Use tongs to flip each shrimp and cook the other side for 1-2 minutes. Transfer the shrimp to a plate and repeat with the remaining ingredients.
Step 6: Add one teaspoon of avocado oil to the skillet with the reserved spice mixture and the peanuts. Cook over medium heat for 30 seconds.
Step 7: Return the shrimp to the skillet along with the cilantro and lime juice. Toss to combine.
Step 8: Transfer the shrimp to a serving dish and garnish with lime wedges.
Expert Tips
When preparing shrimp, it comes down to the details; here are a few cooking tips for mealtime success.
- Salt the shrimp to draw out any moisture, then pat them dry.
- Add the sugar right before the shrimp sears to encourage the browning process.
- Wait for the skillet to warm before adding the shrimp and butter.
- Watch the heat to ensure the shrimp sears and doesn’t char or burn.
- Cook the shrimp in small batches, and do not overcrowd the pan. Searing too many shrimp will cause them to release water resulting in boiled shrimp, and they will never develop a beautiful golden brown sear.
- Shrimp only need to cook for 1-2 minutes and 3 minutes for larger shrimp varieties like extra large or colossal. Once you have placed them in the pan, let them cook undisturbed before turning them. If you go to turn the shrimp and it sticks, wait a little longer, and the shrimp will release on its own.
- You may need to add more oil depending on how much shrimp you make.
If you enjoy the shrimp, try more seafood recipes!
Serving Suggestions
- Grilled Zucchini
- Avocado Cucumber Tomato Salad
- Coconut Cauliflower Rice, Quinoa, Rice, Brown Rice, Orzo, Vegan Mexican Rice
- Elote
- Kale Salad, Caesar Salad
- Air Fryer Ribeye Steak, Bison Steak, Air Fryer Skirt Steak
What to do with the Leftovers
- Storage: Store the leftovers in an airtight container; they will keep for 2-4 days.
- Reheat: The best way to reheat shrimp is on the stovetop. The reheating time varies based on the size of the shrimp you use, but it doesn’t take long to bring them to temperature.
- Repurpose: Turn the leftover shrimp into a taco or a wrap and serve it with my serrano crema or pico de gallo. Or use the shrimp to top a salad.
Frequently Asked Questions
How many minutes to fully cook pan-seared shrimp?
Shrimp don’t require long cooking times, so the duration varies based on the size of shrimp you’re using.
We use large, raw shrimp in this recipe; they cook them for 1-2 minutes. Colossal shrimp may require 3 minutes, and smaller cooked shrimp will only need 30 seconds to a minute.
More Quick Dinner Ideas:
Pan Seared Shrimp
Pan seared shrimp cooks with peanuts, lime, and warm spices; enjoy it with fresh vegetables or feature it in a noodle or rice bowl.
Equipment
- Small Bowl
Ingredients
- 2 pounds large shrimp, raw, peeled, and deveined
- ½ teaspoon kosher salt
- 1 teaspoon black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne powder
- ¼ teaspoon red pepper flakes
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 6 teaspoons avocado oil, divided
- 1 tablespoon butter
- 4 tablespoons peanuts, coarsely chopped
- ½ cup fresh cilantro, chopped
- lime juice, 2 limes, plus lime wedges for garnish
Instructions
- Peel and devein the shrimp. Then, toss them with salt in a mixing bowl. Set aside for 15 minutes.
- Meanwhile, grind the black peppercorns and coriander seeds in a spice grinder until coarsely ground. Transfer them to a small bowl and stir in the smoked paprika, cayenne, red pepper flakes, salt, and minced garlic. Set it aside.
- Pat dry the reserved shrimp to remove any excess moisture. Add one tablespoon of avocado oil and the sugar to the shrimp and toss to coat.
- Add one teaspoon of avocado oil to a skillet, followed by the butter. Add the shrimp in a single layer and cook over medium-high heat until the edges turn pink. Cook for about 1-2 minutes, depending on the size of your shrimp.
- Use tongs to flip each shrimp and cook the other side for 1-2 minutes. Transfer the shrimp to a plate and repeat with the remaining ingredients.
- Add one teaspoon of avocado oil to the skillet with the reserved spice mixture and the peanuts. Cook over medium heat for 30 seconds.
- Return the shrimp to the skillet along with the cilantro and lime juice. Toss to combine.
- Transfer the shrimp to a serving dish and garnish with lime wedges.
Notes
Adapted From:
- America’s Test Kitchen prepared the original recipe, and I had to try it!
- Salt the shrimp to draw out any moisture, then pat them dry.
- Add the sugar right before the shrimp sears to encourage the browning process.
- Wait for the skillet to warm before adding the shrimp and butter.
- Watch the heat to ensure the shrimp sears and doesn’t char or burn.
- Cook the shrimp in small batches, and do not overcrowd the pan. Searing too many shrimp will cause them to release water resulting in boiled shrimp, and they will never develop a beautiful golden brown sear.
- Shrimp only need to cook for 1-2 minutes and 3 minutes for larger shrimp varieties like extra large or colossal. Once you have placed them in the pan, let them cook undisturbed before turning them. If you go to turn the shrimp and it sticks, wait a little longer, and the shrimp will release on its own.
- You may need to add more oil depending on how much shrimp you make.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 272 kcal | Carbohydrates: 5 g | Protein: 34 g | Fat: 13 g | Sodium: 1506 mg | Fiber: 3 g | Sugar: 2 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Pan Seared Shrimp
Pan seared shrimp cooks with peanuts, lime, and warm spices; enjoy it with fresh vegetables or feature it in a noodle or rice bowl.
Equipment
- Small Bowl
Ingredients
- 2 pounds large shrimp, raw, peeled, and deveined
- ½ teaspoon kosher salt
- 1 teaspoon black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne powder
- ¼ teaspoon red pepper flakes
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 6 teaspoons avocado oil, divided
- 1 tablespoon butter
- 4 tablespoons peanuts, coarsely chopped
- ½ cup fresh cilantro, chopped
- lime juice, 2 limes, plus lime wedges for garnish
Instructions
- Peel and devein the shrimp. Then, toss them with salt in a mixing bowl. Set aside for 15 minutes.
- Meanwhile, grind the black peppercorns and coriander seeds in a spice grinder until coarsely ground. Transfer them to a small bowl and stir in the smoked paprika, cayenne, red pepper flakes, salt, and minced garlic. Set it aside.
- Pat dry the reserved shrimp to remove any excess moisture. Add one tablespoon of avocado oil and the sugar to the shrimp and toss to coat.
- Add one teaspoon of avocado oil to a skillet, followed by the butter. Add the shrimp in a single layer and cook over medium-high heat until the edges turn pink. Cook for about 1-2 minutes, depending on the size of your shrimp.
- Use tongs to flip each shrimp and cook the other side for 1-2 minutes. Transfer the shrimp to a plate and repeat with the remaining ingredients.
- Add one teaspoon of avocado oil to the skillet with the reserved spice mixture and the peanuts. Cook over medium heat for 30 seconds.
- Return the shrimp to the skillet along with the cilantro and lime juice. Toss to combine.
- Transfer the shrimp to a serving dish and garnish with lime wedges.
Notes
Adapted From:
- America’s Test Kitchen prepared the original recipe, and I had to try it!
- Salt the shrimp to draw out any moisture, then pat them dry.
- Add the sugar right before the shrimp sears to encourage the browning process.
- Wait for the skillet to warm before adding the shrimp and butter.
- Watch the heat to ensure the shrimp sears and doesn’t char or burn.
- Cook the shrimp in small batches, and do not overcrowd the pan. Searing too many shrimp will cause them to release water resulting in boiled shrimp, and they will never develop a beautiful golden brown sear.
- Shrimp only need to cook for 1-2 minutes and 3 minutes for larger shrimp varieties like extra large or colossal. Once you have placed them in the pan, let them cook undisturbed before turning them. If you go to turn the shrimp and it sticks, wait a little longer, and the shrimp will release on its own.
- You may need to add more oil depending on how much shrimp you make.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 272 kcal | Carbohydrates: 5 g | Protein: 34 g | Fat: 13 g | Sodium: 1506 mg | Fiber: 3 g | Sugar: 2 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Sarah
Monday 13th of February 2023
This pan-seared shrimp recipe is amazing! I love the combination of peanuts, spices, and coriander, it gives the shrimp so much flavor. It was so easy to make and was ready in just a few minutes. I will definitely be making this recipe again and again. Thanks for sharing!
Smith
Thursday 23rd of June 2022
Looks like you needed to give recipe credit to America’s Teat Kitchen?
Tressa Jamil
Friday 24th of June 2022
Yes, it's a wonderful recipe, and as soon as I saw it, I knew I had to make it! You'll find the credit for this recipe in the notes section of our recipe card with a link to the original recipe.