These pan-fried shrimp are quick to make and bursting with flavor! Cooked crispy on the outside, they have a light and juicy center that everyone will enjoy.
Honestly, I can’t resist snagging a few right off the pan! Just toss them in some garlic and spices, and you have a tasty treat ready in no time. Perfect for busy days!
Key Ingredients & Substitutions
Shrimp: Medium or large shrimp work best for this recipe. If fresh shrimp is not available, feel free to use frozen shrimp. Just make sure to thaw them completely before cooking.
Olive Oil or Butter: I often go for olive oil because it adds a nice flavor and is healthier. If you want a richer taste, butter is an excellent choice, but be mindful of the heat to prevent burning.
Garlic: Fresh garlic is ideal for that aromatic punch. However, if you don’t have fresh garlic on hand, garlic powder can be used instead as a quick substitute. Just reduce the amount to about 1/4 teaspoon, as it’s more concentrated.
Smoked Paprika: This spice adds a lovely depth of flavor. If you can’t find it, regular paprika will work, but you might miss that smoky taste. A pinch of cumin can also give a nice earthy flavor.
Cayenne Pepper: This spice is optional if you prefer less heat. You can substitute it with a dash of red pepper flakes, or leave it out altogether for a milder dish.
How Can I Ensure My Shrimp Are Perfectly Cooked?
Cooking shrimp can be tricky, but it’s simple if you follow a few tips. The goal is to cook them until they’re just pink and opaque.
- Pat the shrimp dry before seasoning. This helps them sear rather than steam, giving you that nice browning.
- Be cautious not to overcrowd the pan. This ensures even cooking and prevents steaming.
- Keep an eye on the color change. Cook until they turn a bright pink and curl slightly, which usually takes about 2-3 minutes per side.
Letting the shrimp rest for a moment after cooking allows the juices to redistribute, keeping them tender. Enjoy your pan-fried shrimp!
Pan Fried Shrimp
Ingredients You’ll Need:
- 1 lb (450g) medium or large shrimp, peeled and deveined (tails on or off depending on preference)
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped (for garnish)
- Juice of half a lemon (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and cook. It’s a quick and easy dish that’s perfect for a busy weeknight dinner or a delightful appetizer for your gatherings.
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by patting the shrimp dry with paper towels to remove any excess moisture. This step is important because it helps achieve a nice, crispy texture when cooking.
2. Season the Shrimp:
In a bowl, add the shrimp and sprinkle on the smoked paprika, cayenne pepper (if you’re using it for extra heat), salt, and black pepper. Toss everything together until the shrimp are evenly coated with the spices.
3. Heat Up the Skillet:
Take a large skillet and heat the olive oil or butter over medium-high heat. Wait until it’s hot but not smoking; you want it to be sizzling for a perfect sear.
4. Add the Garlic:
Once the oil or butter is ready, add the minced garlic to the skillet. Sauté it for about 30 seconds, or until it becomes fragrant. Be careful not to let it burn, as burnt garlic will taste bitter.
5. Cook the Shrimp:
Add the seasoned shrimp to the skillet in a single layer. It’s important not to overcrowd the pan, so you might want to cook in batches if needed. Let the shrimp cook for about 2-3 minutes on one side until they start to turn pink and develop a slight char.
6. Flip and Finish Cooking:
Gently flip the shrimp over and cook for another 2 minutes or until they’re fully pink and opaque inside. This usually takes about the same amount of time as the first side.
7. Finish with Lemon and Serve:
Once cooked, remove the skillet from heat. Squeeze fresh lemon juice over the shrimp for a burst of flavor and toss gently to coat. Garnish with freshly chopped parsley to add a pop of color and freshness.
8. Enjoy!
Serve the pan-fried shrimp immediately with your choice of rice, salad, or crusty bread. You’re in for a delicious meal!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just ensure the shrimp are fully thawed before cooking. You can thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for a quicker option. Pat them dry before seasoning.
What Can I Substitute for Smoked Paprika?
If you don’t have smoked paprika, regular paprika can work in a pinch. For a bit of added depth, try using a dash of cumin or chili powder as a substitute.
How Do I Know When the Shrimp Are Cooked?
Perfectly cooked shrimp turn pink and opaque. They should also curl slightly. Keep a close eye on them, as overcooking can make them tough!
Can I Make This Dish Ahead of Time?
While shrimp are best enjoyed fresh, you can cook them in advance and store them in an airtight container in the fridge for up to 2 days. Just reheat on low heat to avoid overcooking again!
