These delicious, juicy Pan-Fried Shrimp are the perfect source of protein for a quick-to-prep weeknight meal.
Shrimp is one of the most popular seafood, and you can find it pan-fried in nearly every cuisine worldwide. Luckily, Long Island, where I call home, has a fantastic reputation for fresh seafood, including shrimp. I love getting fresh, local ingredients whenever I can.
Why are we, all over the world, in love with shrimp? As someone who doesn’t enjoy anything too fishy, the mild, almost sweet flavor of shrimp sets it apart from other seafood. Pan-fried shrimp is one of the only “fish” dishes my children enjoy. Additionally, it is easy to season, as in this perfectly prepared recipe. We use basic spices like garlic and onion powder and ingredients you most likely already have at home. Topped with a squeeze of fresh lemon, dinner is ready!
In addition to the craveable, buttery flavor, this pan-fried shrimp is ridiculously easy to prepare. You can find shrimp already peeled and deveined at your local fish market or grocery store, which is even more of a time-saver! Finally, shrimp cook quickly. Pan-fried shrimp is a great dish that the littles can help with, too. My kids love the magic color-changing that happens from gray to a lovely pinkish-coral.
Choosing the right shrimp
Surprisingly, there are a couple of thousand types of shrimp, specifically species of crustaceans, not the ones Forrest Gump lists. So, which shrimp is best for this delicious pan-fried shrimp dish? The recipe calls for large, raw shrimp, and here, size does matter. There is a notable difference between large and jumbo shrimp, so pay attention to the number of shrimp per pound. You can certainly pan-fry jumbo shrimp, but you will end up with fewer pieces in your dish.
The most common large shrimp sold in the U.S. are farmed Pacific white shrimp, known for their firm texture and mild flavor. Additionally, you can use frozen raw shrimp for this recipe. To prepare frozen shrimp, thaw them by placing them in a colander, running cool water over them, and patting them dry before frying. Finally, don’t be afraid to chat with the people at your local seafood or grocery store for recommendations.
How do I store leftovers?
You can store pan-fried shrimp in the refrigerator for 2 or 3 days. You can enjoy this dish cold, straight from the fridge, as a light snack, or as a salad topping. You can reheat your pan-fried shrimp, but it may change the texture, making your shrimp chewy. Additionally, you can freeze pan-fried shrimp, but I don’t recommend this. Instead of chewy, you end up with a more mushy texture.
Serving suggestions
Another reason this pan-fried shrimp is terrific is that you can enjoy it in many ways. It can be the star on the plate, paired with sides such as Baked Potato Slices, Garlic Green Beans, or Sautéed Asparagus. You can also toss your pan-fried shrimp with Orzo Pasta or Spanish Rice for a perfect comfort meal or with a cool Pesto Pasta Salad for a summer dish.
Pan-Fried Shrimp
Ingredients
- 1 pound large raw shrimp peeled and deveined
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Kosher salt to taste
- Ground black pepper to taste
- 4 tablespoons butter divided
- 2 teaspoons lemon juice
- Fresh parsley chopped, for garnish
- Lemon wedges for serving, optional
Instructions
- Pat the shrimp dry using paper towels. Next, combine garlic powder, onion powder, salt, and pepper in a bowl, then add the shrimp to evenly coat them with the seasoning.
- Heat a large skillet over high heat and melt 2 tablespoons of butter. Add the shrimp and cook for about 2 minutes until browned.
- Reduce heat to medium-low and stir in 2 teaspoons of lemon juice, then season with more salt and pepper to taste.
- Cook for about 1 minute until the shrimp are heated through. Remove from heat and stir in the remaining 2 tablespoons of butter. Garnish with parsley and serve with lemon wedges for squeezing extra lemon juice on top.
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