Easy Pan Seared Shrimp (with garlic and ginger)

Name: Easy Pan Seared Shrimp
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 pound (454 g) extra-large or jumbo raw shrimp, peeled and deveined; 4 cloves garlic, minced; 2 teaspoons finely grated fresh ginger; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons extra virgin olive oil; squeeze of fresh lemon juice; Optional: chopped parsley for garnish

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This easy pan seared shrimp recipe takes just 10 minutes to make! Sautéed with garlic, ginger, red pepper flakes and a spritz of lemon juice – so delicious and flavorful! Perfect for an easy weeknight dinner or quick appetizer.

Pan seared shrimp on a white serving plate garnished with lemon slices and chopped parsley.

Reasons To Love This Recipe

These sautéed shrimp are so good! Cooked with garlic, ginger, red pepper flakes for a kick of heat and a squeeze of fresh lemon juice to finish it all off. Easy, delicious and full of flavor – what’s not to love?!

Easy shrimp recipe: Shrimp are quick and easy to make and this recipe is no exception. Just a few simple ingredients and ready in 10 minutes!
Perfect for busy weeknights: Pair with your favorite side and dinner is served! Or throw them on rice bowls, nourish bowls, wraps, pasta, salads, etc.
Quick appetizer: Entertaining and looking for an easy, hot appetizer to serve? These pan seared shrimp are delicious served with crostini or chunks of warm bread.

Pan fried shrimp in a cast iron skillet being picked up with a wooden spatula.

Ingredients You’ll Need

Just a few simple ingredients are needed to make these delicious pan fried shrimp…

Labelled photo of ingredients needed to make this pan seared shrimp recipe.

Raw Shrimp: For this recipe you need extra-large or jumbo shrimp that have been peeled and deveined. The tails can be left on or taken off -it’s a personal preference (I prefer them with tails left on for appearance). I usually keep bags of frozen raw shrimp on hand since they simply need to be thawed and are ready to use! You can also use fresh shrimp if you have a good source. Note that many grocery store seafood counters do not sell fresh shrimp – it is usually just defrosted (previously frozen) shrimp which can start to become mushy. In this case, my preference is to buy frozen and thaw when needed.
Olive Oil: For pan frying the shrimp in. You could also substitute avocado oil or ghee.
Garlic: Use fresh garlic.
Ginger: Use fresh ginger. I like to use a microplane grater to quickly grate my ginger (and garlic too).
Crushed Red Pepper Flakes: For a kick of heat! Feel free to adjust the quantity – increase the amount if you like things extra spicy or leave them out altogether if you prefer your shrimp to be mild.
Salt and Pepper: Season to taste with salt and freshly ground pepper. I like to use sea salt or Himalayan pink salt.
Lemon Juice: A squeeze of fresh lemon juice adds the perfect finishing touch.
Optional Parsley: Garnish with a bit of chopped parsley if you like.

Detailed ingredient list and directions located in the recipe card below.

How To Devein Shrimp

If buying frozen, look for shrimp that have already been peeled and deveined to make things easier. However, if buying fresh, you may need to devein the shrimp yourself. Here’s how to do it:

Peel the shrimp: Peel the shell away from the shrimp until you reach the tail. You can then also remove the tail or leave it on.
Cut a slit down the back: Use a paring knife to cut a shallow slit along the back of the shrimp.
Remove vein: With your finger or the tip of the knife, gently scrape out the vein. It’s actually the digestive tract and will look like a long, gritty string. You may not find one in every shrimp.

How To Pan Fry Shrimp

Once the shrimp hit the pan, they cook REALLY fast! So make sure that anything you plan on serving alongside them is ready to go. Ok, let’s sauté some shrimp…

STEP 1: Season shrimp. Pat dry the shrimp with paper towel. In a mixing bowl, toss shrimp together with garlic, ginger, red pepper flakes, salt and pepper until evenly coated.

Raw shrimp being mixed together with garlic, ginger, red pepper flakes, salt and pepper.

STEP 2: Sauté shrimp. Preheat a large skillet over medium high heat (for about 2-3 minutes). Add the olive oil and swirl around to evenly coat the bottom of the pan. Add the shrimp in a single layer and cook for approx. 2-3 minutes per side, flipping only once. Make sure not to overcook or the shrimp will be rubbery and tough! Cook just long enough that the shrimp turns a pinkish color and is no longer translucent.

Shrimp being sauteed in a cast iron skillet.

STEP 3: Serve and enjoy. Season to taste with more salt and pepper if needed and squeeze over some fresh lemon juice. Garnish with chopped parsley if you like and serve immediately!

Pan fried shrimp in a cast iron skillet.

Helpful Tips

Here are a few helpful tips for perfectly pan seared shrimp!

Dry the shrimp first! Moisture is the enemy of a good sear. Pat the shrimp dry with a paper towel before seasoning and cooking.
Flip just once! Resist the urge to stir the shrimp around. Leave them alone and flip the shrimp over just once after 2-3 minutes.
Don’t overcook the shrimp! Overcooked shrimp turns rubbery and tough and nobody wants that. Cook just until the shrimp turns opaque and a light pinkish color. Serve immediately.
Don’t leave in the skillet! The residual heat in the pan will continue to cook the shrimp resulting in them being overcooked. Immediately serve or transfer to a serving bowl or platter once cooked.

Garlic ginger sautéed shrimp on a white serving plate with serving spoon.

Ways To Serve Them

These pan seared shrimp are super versatile and can be served as a simple dinner, appetizer or as a side dish.

Make it a meal: Turn it into a simple dinner by adding a veggie side dish or salad, rice, potatoes, etc.
Easy appetizer: Serve with some crostini, garlic bread or chunks of fresh warm bread.
Side dish: Serve with steak or chicken for a surf and turf meal.
Make a pasta: Toss with pasta and parmesan cheese for an easy pasta dish.
Rice bowl or salad topper: Throw them on top of a rice bowl, nourish bowl or salad.

Garlic ginger sautéed shrimp on a white serving dish garnished with lemon slices and chopped parsley.

FAQ

How to tell when shrimp is cooked?

Shrimp cooks really fast – within minutes! The exact timing will vary depending on the size of your shrimp. Look for the following visual cues: once the shrimp turns a pinkish color and is no longer translucent, it is done! The shape also changes and curves into a “C” shape when cooked. If it continues to curl into an “O” shape, it’s overcooked. And if you’re still feeling uncertain, check with an instant read cooking thermometer. When the internal temperature of the thickest part reaches 120F, they’re done.

What’s the best pan for searing shrimp?

I like to either use a cast iron skillet or stainless steel pan. Both can be preheated and once hot give a great sear.

How long can leftovers be stored?

Shrimp taste best enjoyed immediately but leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Reheat in a pan until warmed through or simply enjoy them cold on a salad.

Can frozen shrimp be used for this recipe?

Yes but they need to be defrosted first before continuing with the recipe.

How to thaw frozen shrimp?

Frozen shrimp is so handy to have on hand and since it was frozen shortly after being caught, it always tastes fresh! Here are 3 ways to thaw frozen shrimp safely: 1) Pull the bag out of the freezer and pop it into the fridge overnight. 2) Place the bag of frozen shrimp in a large bowl of cold water for about 20 minutes. 3) Place the frozen shrimp in a colander in the sink and run cold water over them for about 5 minutes, tossing occasionally.

Closeup of garlic ginger pan seared shrimp on a serving spoon.

More Seafood Recipes

Here are a few more delicious seafood recipes to enjoy:

I hope you love this easy sautéed shrimp recipe as much as I do! Please leave me a comment below if you make it!