This easy, simple, and fast pan seared shrimp is cooked in a pan on the stovetop with butter and olive oil to create crispy browned shrimp on the outside and tender juicy shrimp on the inside.

Pan seared shrimp are cooked on the stove and done in a matter of a couple minutes.

Crispy pan seared shrimp close up in a black pan with brown bits and fond stuck to the shrimp and pan. — *Don't disturb the shrimp while you cook them. They need time to develop that crisp sear and fond (all the crispy browned bits).*

Serve simple pan seared buttery shrimp over a salad, as an appetizer, over pasta, or over your favorite grain or vegetable. Add a squeeze of fresh lemon juice.

How To Pan Sear Shrimp with Butter On The Stove

The secret to pan searing delicate meat like shrimp and fish is in the details.

Bring a non-stick skillet to medium high heat, melt butter and olive oil together.

Place the shrimp in a single layer in the pan. Don't crowd the pan. Cook the shrimp on medium high heat and moderate the heat down as you see the butter browning and the shrimp curling.

Likewise, there needs to be enough fat (butter and oil) but also not too much fat when pay frying shrimp. Too much fat will boil the shrimp. Just enough fat will cook / brown the butter onto the shrimp and make the shrimp crispy and seared on the outside.

Stainless steel bowl of headless, shell on raw shrimp on ice. — *Keep the shrimp on ice while you peel and devein it.*

How To Cook Shrimp On The Stove

Cooking shrimp on the stovetop is easy. Shrimp only need to cook on the stove for ~ 1 ½ - 2 minutes on one side. Then, flip the shrimp and cook for an additional minute on the second side.

The trick to beautiful pan seared shrimp is to get the beautiful sear on the first side and that takes a little longer cooking time than the second side.

Don't disturb the pan too much when cooking shrimp on the stove. The sear comes from the shrimp sitting in the same place with no movement.

Pan frying shrimp like this is the best way to cook shrimp to create a crispy outside and a soft and juicy inside.

Peeled and deveined shrimp over ice in a stainless steel bowl. Peels on the side in a white bowl in the background with a red shrimp peeler and deveiner. — *Keep the shells and combine with water, salt, and your favorite herb or spices to make a killer homemade seafood stock / broth.*

Final Tips On How To Pan Sear Shrimp

Don't mess with the shrimp while they're cooking on the first side. DON'T MESS WITH THEM!

They need time to create the fond (browned bits) on the shrimp and in the pan. If you are gonna peek, start by looking at one shrimp gently (see video). Be patient. Be zen.

Don't crowd the shrimp in the pan if you want crispy shrimp. Dry off the shrimp and place them in a single layer in the pan. Place them close to each other but not too close. Watch the video.

Use a pan that's appropriate for the amount of shrimp to be cooked. One pound of peeled and deveined shrimp in a single layer will fit nicely into ~ 10" - 12" skillet.

The buttery shrimp will steam if the pan is too crowded. Conversely, If the pan is not crowded and has too much space, all the butter and oil will burn and be gross instead of getting a sweet browned caramelization. Too much space can ruin the fat (butter or oil) that the shrimp is cooked in. Burnt fat is gross.

Use a non-stick skillet for this pan fried shrimp recipe. It's just easier for seafood and meats with not a lot of fat. It's easier to learn, easier to cook, and easier to clean for most of us. Non-stick pans are more forgiving for cooking shrimp.

Stainless steel pans and cast iron pans are also options but non-stick pans are where it's at for searing shrimp and also for easy clean up afterwards.

Peeled and deveined shrimp on a paper towel lined white plate. Close up. — *Line a plate with paper towels and dry the shrimp. This will help them get a crispy brown sear. If there is too much water on the shrimp, they will steam and not sear.*

Troubleshooting Searing Buttery Shrimp

Butter has a low smoking point (300F) so it burns easier compared to other fats. Olive oil has a higher smoking point (~375F) and raises the temperature that you can sear food at while also imparting the smoother fruitier flavor of olive oil.

Either way, you don't really want the pan to smoke too much. If the shrimp is burning, remove the pan from the stovetop immediately. Try adding a little olive oil to the pan after it's been removed from the heat and has cooled down. This will calm the whole pan down.

Peeled and deveined shrimp on a white plate with a little bit of salt and pepper. Butter with butter knife and lemon half in the background. — *Salt and pepper the dried shrimp before pan frying with butter and oil.*

Variations on Easy Pan Seared Shrimp with Butter

This is a basic simple recipe for crispy but tender pan seared shrimp. It's also an easy and fast dinner. Add some garlic, herbs, or spices as desired.

Fresh herbs are typically added more to the end of cooking so they don't become bitter with the high heats from pan searing shrimp. Conversely, dried herbs can be added in the beginning or middle of the cooking process.

Feel free to add favorite spices before or during cooking the pan fried shrimp: curry powder, chili powder, garam masala, or whatever.

Add some fresh citrus or citrus zest: lemon, lime, orange as a garnish for pan fried shrimp.

Lastly, dairy free folks can use a favorite non-dairy alternative. Whole30 and Paleo folks can use clarified butter / ghee.

Pan seared crispy brown shrimp on a white plate. Close up.

Easy Pan Seared Shrimp with Butter

Crispy pan seared shrimp close up in a black pan with brown bits and fond stuck to the shrimp and pan. Closer up.

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EatSimpleFood.com

This easy and fast pan seared shrimp is cooked with butter and olive oil to create crispy browned shrimp on the inside and tender moist shrimp inside.

Author: Beckie Hemmerling
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 3
Category: Main Dish
Method: Stovetop
Cuisine: Coastal
Diet: Gluten Free

Ingredients

1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 ½ tablespoon butter
salt to taste
black pepper to taste
lemon squeezer, optional for garnish

Instructions

Pat dry the shrimp (this will help with the sear).
Lightly salt and pepper shrimp.
Bring a medium sized pan to medium high heat.
Add butter and melt. Add olive oil.
Place shrimp in a single layer into the pan and cook for 1 ½ - 2 minutes or until one side is seared. Don't disturb the shrimp before seeing a sear on the bottom side.
Flip shrimp and cook for 30 seconds - 1 minute or until shrimp is cooked through. The second side will sear faster than the first and doesn't need as much time unless the shrimp are biggens.
Salt and pepper to taste and a squeeze of fresh lemon if desired.

Notes

This is a basic simple recipe for an easy and fast dinner. Add some garlic or herbs or spices as desired.
Use a non-stick skillet. It's just easier for seafood and meats with not a lot of fat. It's easier to learn, easier to cook, and easier to clean for most of us. Non-stick pans are more forgiving.
Don't crowd the pan. Use a pan that's appropriate for the amount of shrimp. 1 pound of peeled and deveined shrimp will fit nicely into ~ 10" - 12" skillet.
Don't like peeling and deveining shrimp? Buy them already done. Most grocery stores will also sell cooked shrimp which would work for this recipe.

Peeling and Deveining Shrimp

Don't like peeling and deveining shrimp? Buy them already done.

Raw frozen shrimp that have been defrosted will also work for this pan fried butter shrimp recipe. Just remember that shrimp need to be dried with a paper towel to remove excess water before searing them on the stovetop.

Keep the raw shrimp on ice while peeling and deveining them.

Check Out These Shrimp Recipes If You Like Pan Seared Shrimp:

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Easy Pan Seared Shrimp with Butter