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Pan Seared Shrimp

pan seared shrimp in a cast iron skillet with lemon slices and sage leaves.

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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!

Ingredients

Units Scale
  • 2 pounds shrimp- peeled and deveined
  • 2 tablespoons avocado oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cloves of garlic- sliced thinly
  • 2 sprigs of fresh sage
  • 1/2 cup white wine
  • Squeeze of lemon juice

Instructions

  1. In a large, heavy bottomed skillet heat the oil over medium heat
  2. Next, place prepared shrimp into a large glass mixing bowl and season with salt, garlic powder, and onion power
  3. 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
  4. 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.
  5. Add the thinly sliced garlic and fresh sage into the wine, stir frequently, and allow it to reduce by half
  6. 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)
  7. 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