Simple Pan Fried Garlic Shrimp
When you’re craving a quick, delicious meal that feels a little fancy, this Simple Pan Fried Garlic Shrimp is the answer. It’s a dish that’s big on flavor but takes just minutes to make. Imagine tender shrimp seared to perfection, coated in a buttery, garlicky sauce, and ready to enjoy over pasta, rice, or with crusty bread. It’s elegant enough for a dinner party yet simple enough for a weeknight treat.
Why You’ll Love This Simple Pan Fried Garlic Shrimp
- Quick and Easy: Ready in under 15 minutes!
- Minimal Ingredients: Made with pantry staples like butter, garlic, and shrimp.
- Versatile: Perfect as an appetizer, main course, or tossed in pasta or salad.
- Packed with Flavor: The garlic butter sauce takes it to the next level.
- Family-Friendly: Even picky eaters will devour it.
How to Make It
To make Simple Pan Fried Garlic Shrimp, start with high-quality shrimp. Peel and devein them, leaving the tails on if you like a more elegant look. Once prepped, pat them dry thoroughly with paper towels—this step is crucial to ensure a beautiful golden sear.
Heat a large skillet over medium heat. Add butter and let it melt until it starts to foam slightly. Toss in the minced garlic and sauté just until it becomes fragrant, which takes about 30 seconds. Be cautious not to overcook it, as garlic can burn quickly and turn bitter.
Next, place the shrimp in the pan in a single layer. Avoid overcrowding; otherwise, the shrimp will steam instead of searing. Season them with salt, freshly cracked black pepper, and red pepper flakes for a subtle kick of heat. Cook the shrimp for about 2 minutes per side. You’ll know they’re done when they turn pink, opaque, and slightly curled.
Once the shrimp are cooked, transfer them to a plate. Add a splash of fresh lemon juice to the skillet and scrape the pan with a wooden spoon to mix the juice with the garlic butter and any browned bits left behind. This creates a simple but flavorful sauce. Return the shrimp to the skillet and toss to coat them evenly. Sprinkle freshly chopped parsley over the top for a bright, herby finish, and serve immediately.
Make Ahead Method
Prepping Ahead:
- Shrimp Preparation: Peel and devein the shrimp ahead of time. Store them in an airtight container in the fridge for up to 1 day. Pat them dry before cooking.
- Garlic Butter Base: Make the garlic butter mixture (without cooking the shrimp) up to 2 days in advance. Store it in the refrigerator in a sealed container. Simply reheat it gently in a skillet before adding the shrimp.
Reheating Tips:
- Shrimp are best served fresh, but if you need to reheat them, do so gently. Use a skillet on low heat and add a splash of butter or olive oil to keep them moist. Avoid microwaving, as this can overcook the shrimp and make them rubbery.
Freezing Option:
- While fresh shrimp yield the best flavor, you can freeze cooked shrimp in an airtight container for up to 1 month. When ready to eat, thaw them in the refrigerator overnight and warm them gently in a skillet.
Pro Tips
- Pat the Shrimp Dry: Always dry the shrimp before cooking. This ensures they sear beautifully instead of steaming.
- Fresh Garlic Matters: Use fresh garlic instead of pre-minced for the most robust flavor.
- Cook in Batches: If you’re making a larger quantity, cook the shrimp in smaller batches to avoid overcrowding the pan.
- Enhance the Sauce: Add a little chicken broth or vegetable stock to the pan after removing the shrimp for a slightly more complex sauce. Let it reduce for a minute before tossing the shrimp back in.
- Use Fresh Lemon Juice: Bottled lemon juice can’t compare to the bright, zesty flavor of fresh lemon.
- Tails On or Off: Leave the tails on for a more upscale look, but remove them for easier eating, especially if serving over pasta or rice.
- Garnish Thoughtfully: Fresh parsley is classic, but you can switch it up with cilantro, dill, or even a sprinkle of grated Parmesan for a unique twist.
With these tips, you’ll create a dish that’s not only quick but also perfectly seasoned and impressive every single time!
Storage Options
- Refrigerator: Store cooked shrimp in an airtight container for up to 2 days.
- Freezer: While fresh is best, cooked shrimp can be frozen for up to 1 month. Thaw and reheat gently to avoid rubbery texture.
Tools for This Recipe
- Large Non-Stick Skillet: Ensures even cooking and prevents sticking.
- Tongs: Perfect for flipping shrimp without damaging their delicate texture.
- Microplane Grater: Ideal for grating fresh garlic or zesting lemon.
- Serving Dish: A wide, shallow dish showcases the shrimp beautifully.
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking.
What can I serve with this dish?
This shrimp pairs well with linguine, rice, or crusty bread. You can also serve it over a fresh green salad.
Can I make it dairy-free?
Swap the butter for olive oil or a plant-based alternative for a dairy-free option.
Variations and Substitutions
- Add Veggies: Toss in asparagus tips, cherry tomatoes, or baby spinach for extra nutrition.
- Spice It Up: Add more red pepper flakes or a dash of hot sauce for a fiery kick.
- Herb Swap: Use cilantro, thyme, or dill instead of parsley for a fresh twist.
- Citrus Boost: Add lemon zest along with the juice for an extra pop of flavor.
Let me know how your shrimp turned out in the comments! I’d love to hear your thoughts and any fun twists you added. 😊
Simple Pan Fried Garlic Shrimp
Ingredients
- 1 lb large shrimp peeled and deveined
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes optional
- Salt and black pepper to taste
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped
Instructions
- Peel and devein shrimp, pat them dry with paper towels.
- Heat butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- Add shrimp to the skillet in a single layer. Season with salt, pepper, and red pepper flakes. Cook for 2 minutes per side, until pink and slightly curled.
- Remove shrimp and set aside. Add lemon juice to the skillet, stir to combine, and scrape up browned bits.
- Return shrimp to the skillet and toss in the sauce. Sprinkle with parsley and serve immediately.
