Ready in just 20 minutes, this Pan Seared Shrimp is a great dinner for when you're short on time. It's made with minimal ingredients, cooks in one pan, and the shrimp is coated in a delicious white wine garlic sauce. This wholesome meal is gluten free and dairy free so the whole family can enjoy!
Jump to:
- Why You'll Love This Recipe
- Pan Seared Shrimp Ingredients
- What Type Of Shrimp Should I Buy?
- How To Pan Sear Shrimp
- What Kind Of Pan Is Best For Searing?
- Serving Suggestions For Pan Seared Shrimp
- Expert Tips
- Recipe Variations
- Frequently Asked Questions
- Storing and Reheating Leftovers
- Did you make this recipe?
- Pan Seared Shrimp
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Shrimp is one of my favorite proteins to cook because it's full of protein, contains many antioxidants, and cooks super fast. I love this gluten free fried shrimp, air fryer buffalo shrimp, and especially this Cajun chicken and shrimp pasta.
Now, I'd like to add this incredible pan seared shrimp to that list! This recipe is so simple, full of protein, and out of this world delicious.
You only need a handful of ingredients to make this dish, and best of all it's done in less than 20 minutes! You can serve it over gluten free pasta, rice, or mashed potatoes for a healthy dinner the entire family will love.
Check out my crispy pan seared chicken thighs for another quick and delicious dinner!
Why You'll Love This Recipe
- It cooks in 20 minutes
- Made with pantry staple ingredients
- Shrimp is perfectly seared but not over cooked
- This is a great weeknight dinner, but also special enough for dinner parties
- It's simple, easy, and super delicious
- This pan seared shrimp is gluten free, dairy free, and full of lean protein
Pan Seared Shrimp Ingredients
*full ingredients list and measurements can be found in recipe card below*
- Shrimp: For this recipe I prefer to use larger shrimp to minimize the chance of over cooking them. However, any size will work you'll just need to adjust the cook time
- Oil: When I'm cooking protein in a pan I like to use avocado oil because of it's high smoke point. Olive oil is another good option
- White wine: You can use your favorite white wine here. Chardonnay, Pinot Grigio, or a Sauvignon Blanc are all good choices
- Lemon: A squeeze of lemon brightens the whole dish and enhances the flavor
- Seasoning: I keep it light a simple by seasoning with salt, pepper, garlic, and fresh sage
What Type Of Shrimp Should I Buy?
When I'm cooking shrimp in a pan I like to purchase ones that are slightly larger than what I usually buy. I like to go for large or extra large shrimp because I can get a nice sear on them without worrying about over cooking.
For this recipe, both fresh and frozen work. Frozen is my preference because most times they've been peeled and deveined, just make sure to thaw first.
How To Pan Sear Shrimp
1. In a large heavy bottomed skillet, heat the oil over medium heat
2. Place prepared shrimp into a large mixing bowl and season with salt, garlic powder, and onion powder
3. Once the oil is hot, lay the shrimp down into the pan and cook for about 3 minutes a side, or until pink and a 'C' shape. Take the shrimp out once cooked and set them on a plate
4. Turn the heat up to high and deglaze the pan by pouring the white wine in. Add in thinly sliced garlic and fresh sage, and allow the wine to reduce by half
5. Once reduced, turn off the heat, add shrimp back into the pan and serve
What Kind Of Pan Is Best For Searing?
I usually prefer to use a cast iron skillet when I'm searing a protein because it always gives it a nice golden crust.
You can also use stainless steel or a non-stick pan if that's what you have. There's no need to go out and buy a special pan.
Serving Suggestions For Pan Seared Shrimp
Pan cooked shrimp is wonderful by itself, especially with the white wine garlic sauce, but if you're looking for healthy sides here are some yummy options!
Expert Tips
- Fresh or frozen shrimp will work, just thaw first if frozen
- Make sure the shrimp are peeled and deveined
- A heavy bottomed pan, like cast iron, works best
- Shrimp should be pink and in a 'C' shape when they're cooked through
- Adjust seasoning to taste
- Serve immediately for best results
Recipe Variations
While I like this pan cooked shrimp served with the white wine garlic sauce, you could use all chicken broth to make it alcohol free. Or season the shrimp with your favorite seasoning blends and skip the sauce all together- try one of these!
- Elote seasoning
- Taco seasoning
- Chili lime
- Lemon pepper
Frequently Asked Questions
It depends on your size, but the jumbo shrimp I cook in a pan take about 3 minutes a side. Smaller ones can cook in as little as 1-2 minutes a side.
For this reason, I like to buy larger shrimp because they are able to get a nice sear without overcooking.
However, if you're searing smaller shrimp, you just have to watch them carefully and make sure not to cook on too high of heat. Medium/low heat is perfect for this recipe.Shrimp is cooked through when it reaches an internal temperature of 145 degrees F. Good visual cues to look for are a pink color throughout and it curls into a 'C' shape.
Storing and Reheating Leftovers
STORING: You can store any leftover pan cooked shrimp in an airtight container in the fridge for up to 3 days.
REHEATING: In a pan, add you leftovers and reheat over medium/low heat just until the shrimp are warmed throughout.
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.
PrintPan Seared Shrimp
Pan Seared Shrimp is a great weeknight dinner for when you're short on time. It cooks in 20 minutes, is made with pantry staple ingredients, and is super simple. This healthy meal is full of lean protein, gluten free and dairy free so the whole family can enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan Seared
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 pounds shrimp- peeled and deveined
- 2 tablespoons avocado oil
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cloves of garlic- sliced thinly
- 2 sprigs of fresh sage
- ½ cup white wine
- Squeeze of lemon juice
Instructions
- In a large, heavy bottomed skillet heat the oil over medium heat
- Next, place prepared shrimp into a large glass mixing bowl and season with salt, garlic powder, and onion power
- When the oil is hot, carefully lay the shrimp into the pan and cook for 2-3 minutes a side. They're done cooking when both sides are pink and the shrimp are 'C' shaped
- Take the pan seared shrimp out of the pan and set aside on a plate. Turn the heat up to high and deglaze the pan with the white wine.
- Add the thinly sliced garlic and fresh sage into the wine, stir frequently, and allow it to reduce by half
- Once reduced, turn the heat off, taste and adjust seasoning as needed, add the shrimp back in and finish with a squeeze of lemon (if desired)
- Serve immediately and enjoy!
Notes
- Fresh or frozen shrimp will work, just thaw first if frozen
- Make sure the shrimp are peeled and deveined
- A heavy bottomed pan, like cast iron, works best
- Shrimp should be pink and in a 'C' shape when they're cooked through
- Adjust seasoning to taste
- Substitute white wine with chicken broth for a no-alcohol version
- Serve immediately for best results
- Store leftovers in an airtight container in the fridge for 2-3 days
Keywords: pan cooked shrimp, how to cook shrimp in a pan, seared shrimp recipe
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