This pan-seared shrimp is the easiest 10-minute dinner! Made with peeled and deveined shrimp, spices, honey, and lemon!
Serve it with garlic buttery rice and veggies for a complete dinner meal.
Shrimp is my all-time favorite protein to cook! It freezes well, cooks in minutes, and is super delicious! More shrimp recipes you should try are these Southern fried shrimp, baked shrimp, and spicy shrimp and grits.
HOW LONG SHOULD I COOK THE SHRIMP FOR?
Only cook the shrimp for about 1 minute on each side otherwise they will turn out dry and rubbery. This of course also depends on the side of your shrimp, for example, if using jumbo shrimp, you may need to cook them a little longer. If the shrimp are translucent, that means they’re undercooked. Perfectly cooked shrimp are white with pink lines.
SHOULD I REMOVE THE TAILS?
I always recommend leaving the tails on because the shrimp appear larger with the tails on and all of the flavor is in the tail.
SHOULD I USE FRESH OR FROZEN SHRIMP?
Both fresh and frozen shrimp work for this recipe. If using frozen, make sure to thaw completely before cooking.
TOP TIPS FOR THE PERFECT PAN-SEARED SHRIMP
- Take the shrimp out of the fridge for at least 20 minutes before cooking and pat dry the shrimp with a paper towel. Make sure the shrimp are fully thawed, dry, and at room temperature right before cooking. This will ensure even cooking and a nice sear.
- Once the shrimp are fully cooked through, taste one and adjust the recipe to your liking. If you want some heat, add red crushed pepper flakes, if you want it sweeter, add more honey!
- For a low-carb and keto-friendly option, omit the honey!
- Feel free to make some shrimp tacos! Serve the pan-seared shrimp on warm tortillas with guacamole, roasted peppers, and Spanish rice.
STORAGE
Place any leftovers in an air-tight container and refrigerate for up to 2-3 days or freeze for up to 3 months.
Reheat in the microwave or stovetop.
MORE RECIPES YOU MIGHT ENJOY
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Pan-Seared Shrimp
Ingredients
- ½ lb shrimp peeled and deveined
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- ¼ teaspoon chili powder
- ½ lemon
- 1 teaspoon honey
- salt and pepper to taste
- 2 tablespoons oil
Instructions
- Pat dry the shrimp with a paper towel on both sides.
- In a small bowl, combine the granulated garlic, granulated onion, paprika, and chili powder.
- Heat oil in a skillet over medium-high heat.
- Add the shrimp to the hot skillet and season with Kosher salt, black pepper, and spice mixture, and give it a good stir.
- Cook the shrimp for about 1 minute on each side and then add the honey and lemon juice. Check for seasoning and serve warm!
Notes
- Take the shrimp out of the fridge for at least 20 minutes before cooking and pat dry the shrimp with a paper towel. Make sure the shrimp are fully thawed, dry, and at room temperature right before cooking. This will ensure even cooking and a nice sear.
- Once the shrimp are fully cooked through, taste one and adjust the recipe to your liking. If you want some heat, add red crushed pepper flakes, if you want it sweeter, add more honey!
- For a low-carb and keto-friendly option, omit the honey!
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