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Garlic ginger pan seared shrimp on a white serving plate garnished with lemon slices and chopped parsley.

Easy Pan Seared Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 5 min
  • Cook Time: 5 min
  • Total Time: 10 min
  • Yield: 4 servings 1x
  • Category: Main Dish, Appetizer
  • Method: Stovetop
  • Cuisine: American


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.


  • 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


  1. Pat dry shrimp: Pat dry the shrimp with paper towel.
  2. Season shrimp: In a large bowl, toss shrimp together with the garlic, ginger, red pepper flakes, salt and pepper until evenly coated.
  3. Pan sear shrimp: Preheat a large skillet over medium high heat (for about 2-3 minutes). Pour in the olive oil and swirl around to evenly coat the bottom of the pan. Add the shrimp in a single layer and cook for about 2-3 minutes per side, flipping only once. Make sure not to overcook!  Once the shrimp turns a pinkish color and is no longer translucent, they are done.
  4. Serve and enjoy: Squeeze over some fresh lemon juice and season to taste with some additional salt and pepper if needed. Garnish with chopped parsley if you like and serve immediately!


  • Don’t overcook the shrimp! Serve immediately once cooked or transfer to a serving dish since overcooked shrimp turns rubbery and tough.  How do you know when the shrimp is cooked? Once the shrimp turns opaque and a pinkish color, 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.
  • How to thaw frozen shrimp: Frozen shrimp need to be thawed first.  Here are 3 ways to safely defrost frozen shrimp: 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.
  • I like cook this recipe in a cast iron skillet or a quality stainless steel pan.