Easy & Crispy Pan Seared Buttery Shrimp Recipe - EatSimpleFood.com

Recipe: https://eatsimplefood.com/easy-butter...

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

The secret to 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 shrimp in the pan close but not too close, and moderate the heat as you see the butter browning and shrimp cooking.

Likewise, you want enough fat (butter and oil) but not too much fat. Too much fat will boil the shrimp. Just enough fat will cook / brown the butter to onto the shrimp and make the outside crispy and seared.

Butter has a low smoking point (300F) so it burns easy, especially compared to other fats. Olive oil has a higher (but still mediumish 375F) smoking point and raises the temperature that you can sear with while also imparting the smoother fruitier flavor of olive oil.

Either way, you don't really want the pan to smoke too much. If something is burning, remove the pan from the stovetop immediately. Try adding a little olive oil to the pan when it's removed to calm the whole pan down.

Shrimp only need to cook for ~ 1 ½ - 2 minutes on one side and another minute on the other side. The trick is to get the beautiful sear on the first side at that takes a little longer cooking time.

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 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.

If the pan is too crowded, the shrimp will steam. 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. 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.

Stainless steel pans and cast iron pans are also options but non-stick is where it's at if you don't normally get the sear that you're looking for.

This is a basic simple recipe for an easy and fast dinner. Add some garlic or herbs or spices as desired.

Serve buttery shrimp over a salad, as an appetizer, over pasta, or over your favorite grain or vegetable.

Dairy Free folks can use a dairy alternative. Whole30 and Paleo folks can use clarified butter.

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.

Whole foods will peel and devein shrimp at no additional cost most of the time if you call ahead. Shrimp can also be peeled and deveined after boiling if you don't like to peel and devein raw.

Raw frozen shrimp that have been defrosted will also work for this cold shrimp salad recipe.

Keep the raw shrimp on ice while you peel and devein it. This step is not necessary if working with a small amount of shrimp or if you're fast with your "peel and devein shrimp game".

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

Directions:

• 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. Happy eating! Beckie