Easy Pan Seared Shrimp
This quick recipe creates delicious tender shrimp with a few simple ingredients!
Servings: 4
Ingredients
- 2 pounds large shrimp peeled and deveined with the tails removed
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoons unsalted butter
Instructions
- Toss all the ingredients except for the butter together in a large bowl and let it marinade for 15 minutes.
- Heat a large skillet over medium-high heat for 5 to 6 minutes or until you can feel the heat radiating from the pan when you hover your hand over it.
- Arrange 8 to 10 shrimp in the pan, evenly spaced and let them cook for 2 minutes or until they start to curl.
- Flip them over and let them cook on the other side for 1 to 2 minutes or until they are pink and curled. (Parts of them may stick to the pan so wiggle them gently to loosen before flipping to prevent tearing.)
- Remove them from the pan and repeat the cooking process in 4 to 5 batches, heating the skillet each time before adding the next round of shrimp.
- Once all the shrimp had been cooked, melt the butter in the same skillet and add all the shrimp back to the pan and toss evenly to coat.
- Serve hot with fresh basil leaves for garnish if desired.
Notes
STORAGE: Leftover seared shrimp can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 146kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 296mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 164IU | Vitamin C: 0.003mg | Calcium: 6mg | Iron: 0.3mg