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How to Make Pan Fried Shrimp

How to Make Pan Fried Shrimp

Follow these steps for the ultimate pan fried shrimp that is juicy, tender and flavorful. The key to success here is cooking time. Shrimp cooks incredibly fast, so ensure all your food prep is done ahead of time. The last thing you want is overcooked, rubbery shrimp.



  • Fresh or frozen shrimp
  • Vegetable oil
  • Quality sea salt (Maldon is a good option)
  • Freshly cracked black pepper (this Tellicherry peppercorn is a good option)
  • Unsalted butter (optional)
  • Lemon juice (optional)



  1. Remove fresh shrimp from fridge at least 1.5 hours before cooking. If frozen shrimp is being used, run shrimp under cold water until it’s thawed. When you are ready to cook, the shrimp should be at room temperature.
  2. Preheat fry pan over high heat. Use cast iron, carbon steel or stainless steel for this task. The use of non-stick cookware is not recommended.
  3. Drizzle just enough oil to cover the base of the fry pan. Oil should begin to smoke immediately.
  4. Place shrimp in pan and let it cook uncovered and undistributed for 1 – 1.5 minutes depending on shrimp size. It is important to ensure you don’t overcrowd the pan.
  5. Add butter to pan right before you flip the shrimp (optional).
  6. Flip shrimp and continue cooking uncovered and undistributed until cook through (1 – 2 minutes).
  7. Once it’s cooked through, turn off heat.
  8. Squeeze lemon juice (optional) and sprinkle salt and pepper while shrimp is still in the hot pot. Toss pan to ensure shrimp is coated evenly with butter, lemon juice, salt and pepper.
  9. Serve and enjoy.

Is your fry pan not performing up to par with unevenly cooked food or hot spots? Maybe it’s time to invest in a new fry pan. These 5 frying pans will give you outstanding performance.

About the author

Jennifer Baron

My name is Jennifer Baron and I have a love and passion for cooking fresh, home-style, clean, healthy and nutritious recipes for 30 years. I’ve worked in the food industry since I was 16 years old

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