Pan Seared Shrimp

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This Pan Seared Shrimp recipe comes together for a quick and easy meal. All you need are a few ingredients to make this simple pan sauteed shrimp. It’s fresh, juicy, and has the perfect irresistible crust.

If you need a quick cooking protein, then this pan seared shrimp is perfect for your next meal. It only takes a couple of minutes to come together, so it’s great if you forget to thaw something ahead of time.

Overhead view of pan seared shrimp in a staub cast iron.

Why You’ll Love This Recipe

It’s quick and easy! Like, so quick and easy. It takes around 2 minutes per side for the shrimp to cook. The part that takes the longest is probably measuring the seasoning.
I love the perfectly seared exterior. It’s a nice crunch that contrasts the juicy center wonderfully.
The seasoning is versatile. Change it everytime to make a new flavor combination every time ;)

Ingredients You’ll Need

shrimp — I used a bag of peeled, deveined shrimp. It saves me so much time. Make sure you use large or jumbo shrimp as it is easier to overcook the smaller ones.
brown sugar — this adds a hint of sweetness.
lime zest — I love the extra bit of zest flavor the lime zest gives the shrimp.
seasoning — I season the shrimp with chipotle powder, paprika, garlic powder, salt, and pepper. Feel free to change it up, just make sure to use the same total amount.
olive oil — or any neutral oil of your choice.

How to Make Pan Seared Shrimp

Set of two photos showing the seasoning added and coating the shrimp.

Add the shrimp to a bowl with the brown sugar, lime zest, chipotle powder, paprika, garlic powder, salt, and pepper.
Mix until the shrimp is coated.

Pre-heat a cast iron skillet for 2-3 minutes over medium heat with the olive oil.
Add the shrimp to the cast iron skillet in a single layer. Sear for around 2 minutes per side. The shrimp should be opaque by the end.
Sear in two batches if your skillet is not large enough to hold all of the shrimp.

Overhead view of a shrimp burrito bowl with more salsa and shrimp on the side.

Recipe Tips and Notes

Avoid overcrowding the pan or the shrimp will steam instead of sear.
You can use fresh or frozen shrimp. If using frozen shrimp, it needs to fully thaw before you sear them.
If there’s moisture on the shrimp, pat them try with a paper towel before you season them. This will prevent them from steaming and also help the seasoning stick better.
Other seasoning combo I like to use is Cajun seasoning, garlic and onion powder, lemon pepper, and Italian seasoning.
I also love serving these shrimp with roasted brussels sprouts and carrots or these crispy rosemary potatoes.

Close up view of pan seared shrimp in a cast iron.

Make Ahead Tips

Meal prep: once cooled, store the cooked shrimp in an airtight container for up to 3 days in the fridge.
Reheat: Reheat the shrimp in the microwave, air fryer, or gently on the stovetop.

How to quickly thaw shrimp?

To quickly thaw shrimp, place the bag of frozen shrimp into a cold bowl of water or run it under cold water in a colander.