Pan Seared Shrimp That’ll Knock You Into Next Week!

You won’t believe how easy it is to make this restaurant-quality meal!
Shrimp is one of my favorite foods of the sea to eat. I love those little pink sea dwellers. I made this yummy shrimp for my husband and his parents.

I had to cook it at my mother-n-law’s house due to my son having a shellfish allergy. We gave the kids hot dogs at home lol! They love hot dogs so it was all good. And, yes, they had veggies with their dogs! I was blown away by how easy this shrimp was to make!
I made a small bowl of melted garlic butter to dip the shrimp in and everyone loved it! What will you serve with your seared shrimp?

Have a comment about this recipe? Maybe you made it and want to share how tasty it was. Let me know your thoughts in the comment section below. I always love hearing from you ?

I love shrimp! I know they are bottom feeders but for bottom feeders they sure are good! Now, let me level with you all for a minute, ok? I have a son who is allergic to shell fish so I cannot eat shrimp as much as I’d like to. I had to cook these shrimp at my mother-n-law’s house. Hey, we will do anything to protect our children, right? I’ll also do anything to get some shrimp in my belly haha!
The following recipe is super simple to make and only requires a handful of ingredients. I opted not to use the parsley because I’m not too keen on the stuff.


  • 2 tsp Wesson vegetable oil
  • 1 1/2 lbs shrimp, peeled and deveined (weight after peeled)
  • 1/4 tsp Morton salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp crushed red pepper
  • 2 tbsp McCormick dry parsley (optional)
  • lemon wedges


Heat 1 tsp oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp with salt, pepper, parsley and crushed red pepper. Add half of the shrimp to the pan in single layer and cook until edges turn pink about 1 minute. Remove pan from heat, flip shrimp using tongs and let it stand about 30 seconds until all of the shrimp is opaque except for the center. Transfer to a plate and repeat with the second batch and the remaining teaspoon of oil. After the second batch has stood off the heat, add the first batch to the pan and toss to combine. Cover skillet and let shrimp stand for 1 – 2 minutes. Shrimp will now be cooked through. Serve immediately with lemon wedges.