The pan fried shrimp is packed with flavor and ready in just 10 minutes. This low-carb, keto dish is perfect as an appetizer, but can even be tossed into pasta for a quick, delicious dinner.
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This pan-fried shrimp is one of my favorite go-to dishes. The shrimp are sauteed in garlicky butter. They have a beautiful golden color and are crispy on the outside but tender and juicy on the inside.
This is a must-try for any seafood lovers! You cannot go wrong with this simple recipe.
Not only is this recipe low carb and keto it is also very simple and easy to follow. It only requires a handful of ingredients and is pretty versatile.
You can serve it as it is with Bloves sauce or any other dipping sauce as an appetizer. You could also take it to the next level and make a delicious meal by tossing them on rice bowls, tacos, salads, or anything you want!
It is perfect for a quick meal on busy weeknights or an easy lunch!
Why I Love this Recipe
It is a quick recipe. Shrimp are ready in a matter of minutes!
Requires simple, easy-to-find ingredients, all of which are pantry staples
Versatile dish – can be served as a starter or side and it can even be paired with other dishes such as rice or pasta to make a complete meal. It is also perfect for meal prep
This is an easy recipe to modify and make your own by adding different herbs, spices, seasoning, or sauces to suit your palate!
It is low-carb, making it a keto-friendly recipe
This one-pan wonder also ensures there’s barely any clean-up!
Pan Seared Shrimp Vs. Pan fried Shrimp
Pan-fried shrimp is cooked in a shallow pan with little butter or olive oil. The shrimp gets a crispy outer coating and is evenly cooked
Pan-seared shrimp on the other hand is cooked at at very high heat for a short amount of time. Pan searing gives the shrimp a browned, caramelized exterior but keeps it tender and juicy on the inside.
Type of Shrimp to use
For this pan-fried shrimp recipe, use raw shrimp that has been deveined and peeled. I prefer to buy them shelled and deveined from the grocery store but you can do it yourself as well.
You can use either frozen or fresh shrimp for this recipe. If using frozen shrimp, make sure it is completely thawed before cooking (more on that below).
If using fresh shrimp, it is best to cook on the day of purchase for the best flavor.
The size of the shrimp does not matter for this delicious recipe. You can use small, or large shrimp for this sauteed shrimp recipe. But you would need to adjust the cooking time.
Cook times vary based on the size of the shrimp. Larger shrimp will take longer to cook as compared to smaller shrimp.
Thawing Frozen Shrimp
If you are using frozen shrimp for this recipe, make sure to fully thaw it before using them.
The best way to thaw shrimp is overnight in the refrigerator. This way they are ready to go the next morning. But if you forgot to thaw them the night before, they can be thawed fairly quickly on the day of cooking as well.
Place the frozen shrimp in a ziplock bag and seal it. Then submerge the ziplock bag in a large bowl of cold water and let it thaw on the kitchen counter.
Another easy way to thaw shrimp is to place the frozen shrimp in a colander and run cold water over it till it thaws. Pat the shrimp dry before cooking.
Make sure to only use cold water to thaw shrimp.
Warm or hot water will begin to cook the shrimp and change the texture. This also encourages bacterial growth and causes food poisoning.
How to Know when Shrimp are Done Cooking
Shrimp cook fast. So keep a close eye on it to prevent overcooking it!
Raw shrimp is dull grey in color. When it’s fully cooked you’ll see that the color changes from grey to pink.
Cooked shrimp is also firmer and has a C shape. The shrimp takes an O shape if it is overcooked.
Turn off the heat and remove it from the pan at this point. The residual heat from the pan can also overcook the shrimp.
Overcooking turns the juicy shrimp rubbery.
Ingredients and Alternatives
A complete list of ingredients and amounts can be found in the recipe card below.
Shrimp: Make sure to use raw shrimp and not the pre-cooked kind. You can use fresh or frozen ones. I bought peeled and deveined shrimp
Butter: It adds richness and flavor to the dish. You can use salted or unsalted butter but make sure to adjust the salt later. You can also use oil such as canola or vegetable oil in place of butter but the flavor would be a little different,
Garlic: Garlic just goes so well with shrimp! I prefer to use fresh garlic cloves and mince them using this garlic press*.
Seasonings: I kept it very simple and added only salt and pepper. See below for more variation options.
Lemon: Adds brightness and acidity to the dish.
How to Make the Best Pan Fried Shrimp
Prepare the Shrimp
If you using frozen shrimp, make sure to thaw it completely before cooking. If using fresh shrimp, make sure to rinse it under cold running water.
Prep the shrimp by peeling, deveining, and removing the shell. Or you can buy deveined and peeled shrimp as I did.
Pat the shrimp dry using paper towels before cooking them to remove excess water.
Saute
Heat a large non-stick skillet* or pan over medium heat. Melt butter in it. Once the butter is melted add the minced garlic and saute till you smell the aromatic garlic.
Cook Shrimp
Add shrimp to the garlic-butter mixture in a single layer. Make sure there is enough space between the shrimps and they are not touching each other.
Cook for about 2-3 minutes on high heat. Flip the shrimp and cook for another 2 minutes.
Then reduce the heat to medium-low. Shrimps are cooked when they turn pink and their internal temperature reaches 145F.
Add Seasoning
Stir in 1 1/2 teaspoons of lemon juice, salt, and pepper; cook until heated through, about 1 minute. Remove from heat. Stir in the remaining 2 tablespoons butter and 1 1/2 teaspoons lemon juice.
Serve
Once cooked, remove the shrimp from the heat and the hot skillet. Serve immediately. Serving suggestions are mentioned below.
Recipe Variations
Here are different ways to take this simple recipe to the next level –
Italian Seasoning* – It has the perfect blend of herbs and goes well with almost everything! Toss in a bit of paprika to add warmth and color. Round off the dish with garlic powder, salt, black pepper / white pepper, and chopped fresh parsley on top.
Chili lime flavored shrimp – Add ½ teaspoon of chili powder with ½ teaspoon of ground cumin with the onion powder and use lime juice instead of lemon. This will give you chili lime-flavored shrimp and a nice little kick. Top it with your choice of fresh herbs.
Add some heat to your cooked prawns by incorporating some chili sauce into the pan while the shrimp are cooking.
You can also toss them in panko breadcrumbs* before frying them to crisp them up further.
Tips to Improve the Pan Fried Shrimp Recipe
When purchasing fresh shrimp, look for ones that are firm to the touch and smell like a day at the beach. Don’t purchase them if they are mushy or have a strong odor.
Pat the shrimp dry with a paper towel before frying. This helps in removing excess moisture and you will get crispy shrimp when fried.
Cook the shrimp in batches if needed. It is best not to overcrowd the pan to avoid uneven cooking
If you plan on using oil instead of butter, use one with a high smoke point such as canola oil or vegetable oil.
Make sure not to overcook the shrimp. Overcooked shrimp is tough and rubbery to eat
I recommend using a non-stick pan to cook the shrimp. It is easier to clean and the shrimp wont stick to it.
I used small/medium-sized shrimp for this recipe. If you are using jumbo shrimp, you might need to cook it for 3-4 minutes on each side. Adjust timing as needed.
What to Serve with Pan Fried Shrimp
Pan-fried shrimp is a versatile dish. Serve these crispy fried shrimp as a side dish with a squeeze of fresh lemon juice on top. It can also be served with a side of Bloves sauce and lemon wedges as a delicious appetizer
You can also make it a main course dish. Serve the buttery shrimp over a bed of white rice or toss it in with some pasta and a side of focaccia for a fancy dinner.
This pan-fried shrimp recipe is also perfect for meal prepping. Shrimp lovers can also add this to your wrap, taco, or your salad for a quick on-the-go lunch.
Storing Pan Fried Shrimp
If you have any leftover shrimp, store them in a sealed airtight container in the fridge for up to 3 days. Make sure the shrimp has cooled down to room temperature before storing them.
You can reheat them in a large skillet at medium high heat. For best results, use a little bit of oil or butter while reheating to crisp up the shrimp again.
Shrimp can also be reheated in an oven at 350 degrees F for 5-7 minutes.
Commonly Asked Questions
Can you pan-fry frozen shrimp?
No, the frozen shrimp needs to be defrosted before pan-frying.
Is it necessary to devein shrimp?
The deveining process removes the intestinal tract of the shrimp that may contain the remnants of its digested food. Though the vein in the shrimp is edible, it is usually removed for taste and aesthetics.
Should you remove the tail of the shrimp before cooking
You do not have to remove the tail of the shrimp before cooking. But removing the tail makes it easier to eat the shrimp.
LOOKING FOR MORE SAVORY SAUCES?
If you are meal planning for the week, make sure to try these easy weeknight dinner recipes:
Melt 6 tbsp of butter in a large non-stick skillet or pan over medium heat.
Once the butter is melted add the minced garlic and saute till you smell the aromatic garlic.
Add shrimp to the garlic-butter mixture in a single layer.
Cook for about 2-3 minutes on high heat.
Flip the shrimp and cook for another 2 minutes. Then reduce the heat to medium-low.
Stir in 1 1/2 teaspoons of lemon juice, salt, and pepper; cook until heated through, about 1 minute.
Shrimps are cooked when their internal temperature reaches 145F. Cooked shrimp also turns from grey to pink and forms a firm C shape.
Once the shrimp are cooked, remove from heat.
Stir in the remaining 2 tablespoons butter and 1 1/2 teaspoons lemon juice.
Serve immediately.
Notes
Serving SuggestionsPan-fried shrimp is a versatile dish. Serve these crispy fried shrimp as a side dish with a squeeze of fresh lemon juice on top. It can also be served with a side of Bloves sauce and lemon wedges as a delicious appetizerYou can also make it a main course dish. Serve the buttery shrimp over a bed of white rice or toss it in with some pasta and a side of focaccia for a fancy dinnerThis pan-fried shrimp recipe is also perfect for meal prepping. Shrimp lovers can also add this to your wrap, taco, or your salad for a quick on-the-go lunch.Tips
When purchasing fresh shrimp, look for ones that are firm to the touch and smell like a day at the beach. Don’t purchase them if they are mushy or have a strong odor.
Pat the shrimp dry with a paper towel before frying. This helps in removing excess moisture and you will get crispy shrimp when fried.
Cook the shrimp in batches if needed. It is best not to overcrowd the pan to avoid uneven cooking
If you plan on using oil instead of butter, use one with a high smoke point such as canola oil or vegetable oil.
Make sure not to overcook the shrimp. Overcooked shrimp is tough and rubbery to eat
I recommend using a non-stick pan to cook the shrimp. It is easier to clean and the shrimp wont stick to it.
I used small/medium-sized shrimp for this recipe. If you are using jumbo shrimp, you might need to cook it for 3-4 minutes on each side. Adjust timing as needed.
If you make this, please leave a review and rating letting us know how you liked this recipe. We would love it if you share it with family and friends!
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Disclosure: This page may contain affiliate links, which may earn me a commission, with no additional cost to you. Each of these links are referenced with the asterisk symbol * next to it, at all places it is posted.
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