Searing Shrimp: The Perfect Pan Method

Pan-seared shrimp is a quick and easy meal that can be made in just a few minutes. It's perfect for those who love seafood and want a delicious and healthy dinner. The key to getting that perfect sear is to pat the shrimp dry before cooking, use a hot pan, and ensure you don't overcrowd the pan. This allows the shrimp to develop a crispy outer texture while remaining tender and juicy on the inside. You can also add your own twist with spices, herbs, or a squeeze of lemon juice.

How to get a good sear on shrimp

Preparation

Before you start cooking, there are a few steps you can take to prepare your shrimp for a good sear. Firstly, pat the shrimp dry with a paper towel. This will help to ensure that there is no excess water on the shrimp, which can cause them to steam instead of sear. You should also season the shrimp with salt and pepper, or a spice mix of your choice. It is recommended to salt the shrimp for around 15 minutes before cooking to help them retain moisture. You can also add a sprinkle of sugar to boost browning and bring out their sweetness.

Cooking

When you are ready to cook, heat butter or oil in a skillet or frying pan over medium-high heat. A non-stick, stainless steel, or cast-iron pan is best for searing shrimp. You want the pan to be hot, but be careful not to let the butter or oil burn. Once the pan is hot, place the shrimp in a single layer in the pan, making sure not to overcrowd them. Leave enough space for them to sizzle and cook, and get a crisp exterior.

Cook the shrimp for 1-2 minutes on the first side, without moving them, to get a good sear. Then, flip the shrimp and cook for an additional 30 seconds to 1 minute on the second side. The second side will sear faster and may not need as much time, depending on the size of the shrimp.

Once the shrimp are spotty brown and pink at the edges, you can remove them from the heat and let them finish cooking with residual heat.

Tips

• Don't overcrowd the pan. Use a pan that is appropriately sized for the amount of shrimp you are cooking.
• Don't move the shrimp too much while they are cooking. The sear comes from the shrimp sitting in the same place.
• Use a good quality, heavy-gauge pan, such as cast iron, carbon steel, or stainless steel.
• If using extra virgin olive oil, be careful not to let it smoke, as this will affect the taste.

The best pan to use for pan-searing shrimp

When pan-searing shrimp, the best pans to use are non-stick, carbon-steel, or stainless steel skillets. Cast iron pans are not recommended for this cooking method because they take too long to heat up.

A thicker pan is better for searing shrimp as it has more capacity to hold heat. A larger pan is also preferable, as it prevents overcrowding, which can cause the shrimp to steam instead of sear.

When pan-searing shrimp, it's important to ensure the shrimp are as dry as possible before adding them to the pan. This is because the moisture on the shrimp can cause them to steam instead of sear, resulting in a less-than-ideal texture.

The best oil to use for pan-searing shrimp

To pan-sear shrimp, you'll want to use an oil with a high smoke point. This is because shrimp cook very quickly, and you'll need your pan to be hot to get a good sear. A high smoke point oil will let your pan get hot enough without the oil starting to smoke and burn.

Oils with a high smoke point include:

• Vegetable oil
• Canola oil
• Peanut oil
• Avocado oil
• Extra virgin olive oil

You only need to use a small amount of oil—just enough to coat the bottom of the pan. Heat your oil in a skillet over high heat until it starts to smoke, then add your shrimp. Cook the shrimp for 1-2 minutes per side, until they're seared but not overcooked.

Some recipes also include butter for extra flavour. However, butter has a lower smoke point than most oils, so if you're using butter, you'll need to keep the heat lower to prevent it from burning. You can also use ghee, which has a higher smoke point than butter.

How to prevent overcooking shrimp

When cooking shrimp, it's easy to overdo it. In fact, chances are you're overcooking your shrimp—most people do. But there are some simple ways to prevent this.

Firstly, pay close attention to colour and opaqueness. As soon as the thickest part of the shrimp opposite the tail has turned pink and gone from that milky translucent look to opaque, it's done. If you're cooking shrimp in a skillet, don't wait for the colour and opaqueness to change completely before flipping them—do it as soon as you see the bottom half of the shrimp is pink and opaque to avoid overcooking.

Secondly, look at the shape. When shrimp form a "C" shape, they're cooked. But when they curl into a tight "O" shape, they're overdone. An easy way to remember this is to think of "C" as "cooked" and "O" as "overcooked".

Remember, shrimp cooks really quickly—in as little as a minute or two on high heat—so trust these visual cues and resist the urge to cook them for a few more minutes "just to be safe".

To prevent overcooking, it's also important to preheat your pan. This will help you get a great brown sear on your shrimp. You want your butter to sizzle. But, if your butter starts to turn brown immediately, your pan is too hot. Just remove the pan from the heat for 30 seconds to a minute to prevent your shrimp from burning and becoming overcooked.

Finally, cook the shrimp in two batches to avoid overcrowding the pan. Sear the shrimp on one side only, and allow the residual heat of the pan to cook the other side.

How to season shrimp before pan-searing

The Basics

Before pan-searing shrimp, it's important to ensure they are as dry as possible. Use paper towels to pat them dry, as any moisture will cause them to steam instead of sear. It's also crucial not to overcrowd the pan, as this will have the same effect. Aim for a single layer of shrimp with space between each one.

Salt and Sugar

Salting the shrimp for 15-30 minutes before cooking will help them retain moisture without introducing extra moisture that prevents browning. A sprinkle of sugar just before cooking will boost browning and bring out their sweetness.

Oil

Lightly oil the shrimp themselves rather than the pan to ensure they are evenly coated. Use an oil with a high smoking point, such as olive oil, avocado oil, or vegetable oil.

Seasoning

When it comes to seasoning, the options are endless. A simple combination of garlic powder, salt, and black pepper will give a neutral flavour that can be used in a variety of dishes. For something more complex, try lemon zest, dried tarragon, thyme, red pepper flakes, and parsley. You can also experiment with different fresh herbs such as cilantro or dill. If you like spice, add red pepper flakes or smoked paprika.

Marinating

Marinating the shrimp in the seasoning for 10-30 minutes at room temperature will allow them to absorb more flavour. However, this step is optional, and hungry cooks can skip it and go straight to cooking.

Cooking

Add the shrimp to a hot skillet, ensuring the pan is not overcrowded. Cook in batches if necessary. Sear for 2-3 minutes on each side, flipping only once. Shrimp are done when they are opaque and pink with red tails, forming a "C" shape.

Serving

Pan-seared shrimp can be served in a variety of ways. Try them with pasta or rice, in a wrap, on a salad, or with a carb source and a vegetable. They also go well with citrus flavours like lemon or lime.

Frequently asked questions