Simple Pan Seared Shrimp
Make pan delicious pan seared shrimp in minutes on your induction cooktop with this recipe from Chef Anthony. If you aren’t on induction, feel free to use any gas or electric cooktop for this recipe!
Start by peeling and deveining your shrimp. While you’re doing this, preheat your cast iron pan on your induction at 90% (or on any cooktop on high). If you want to rinse off any excess dirt or shell, place these in a bowl of cold water. Place a light oil in your pan or cast-iron pan. When you pan sear, this high heat won’t retain any of the flavor from richer oils like extra virgin olive oil, so a light oil like vegetable or regular olive oil works best.
Once your pan has reached temperature, you can move onto adding your shrimp. Pat these dry with paper towels to absorb any excess moisture before adding these into your pan. This is the general rule of thumb for any type of protein you would be pan searing. The excess water doesn’t mix well with the oil, so this could lead to uneven cook. That’s why we want to pat any meat dry before we pan sear.
You can’t go wrong with butter, especially when it comes to seafood. So, add two tabs of butter, because butter makes everything better. If you want you can sear these outright, but we seasoned them with some salt and pepper on both sides before adding them to the pan.
Place them down flat, so they cook evenly on the first side, before we flip them to the other side. This is something we always say here but remember not to overcrowd your pan. The more shrimp we add in, it would actually start to steam them instead of sear them due to all that moisture.
If you notice it’s smoking a lot, bring this down to a medium-high heat, so we aren’t burning anything. This is a much more manageable temperature. When cooking these we didn’t use any old spatula. We used a paytex fish spatula. This has a curved shape, which is good for flaky fish or any kind of seafood.
After a few minutes on each side, or when they reach the golden-brown color, check to see if they are firm when you squeeze them before pulling them off the heat. If they are still soft on the inside and not tender, then they aren’t fully cooked. Before they were soft, squishy. Now that texture and that almost done steak feel really when you want to see in a perfect pan seared shrimp.
This is simple pan seared shrimp in a few minutes right on your induction, on your gas range, or on your electric cooktop.
Ingredients:
- ½ lb shrimp
- 1 teaspoon salt
- 1 teaspoon pepper
- 2-ounce butter
- 3 tbsps regular olive oil
Method:
- Preheat pan on high coated with vegetable or regular olive oil
- Peel and devein shrimp
- Season shrimp with salt and pepper
- Add butter to pan
- Add shrimp to pan and cook on either side for 2 – 3 minutes or until firm
- Serve or chill right away
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