How to Pan Fry Shrimp

Co-authored by Jessica Gibson

Last Updated: May 9, 2022 References Tested

Shrimp are quick and easy to cook, especially if you pan-fry them. Take a few minutes to defrost and devein the shrimp if you bought whole, frozen shrimp. Then, toss fresh or thawed shrimp into a hot skillet and cook them in less than 5 minutes. Pan-fry the shrimp in a simple butter sauce or coat them with seasoned breadcrumbs. Serve the shrimp with your favorite vegetables, crusty bread, or rice.

Ingredients

Pan-Fried Shrimp with Garlic and Butter

1 pound (450 g) of large deveined shrimp
1 to 4 tablespoons (14 to 56 g) of butter
Salt and pepper to taste
1 teaspoon (2 g) of Italian seasoning
2 to 3 cloves of garlic, minced
2 tablespoons (30 ml) of lemon juice
1 tablespoon (4 g) of chopped parsley

Makes 4 servings

Crunchy Pan-Fried Shrimp

1/2 cup (60 g) of all-purpose flour
1 teaspoon (5.5 g) of salt-free Creole seasoning
1/8 teaspoon (1 g) of salt
¹⁄₄ cup (59 ml) of milk
3/4 cup (70 g) of dry breadcrumbs
1 ¹⁄₂ pounds (0.68 kg) of large deveined shrimp
3 tablespoons (44 ml) of olive oil, divided

Makes 4 servings

Method 1

Method 1 of 3:

Pan-Fried Shrimp with Garlic and Butter

1
Heat 1 to 4 tablespoons (14 to 56 g) of butter in a skillet until it melts. If you'd like a light buttery flavor, use just 1 tablespoon (14 g) of butter. For rich, buttery shrimp that are saucier, use all 4 tablespoons (56 g). Turn the burner to medium-high and stir the butter occasionally until it melts.^{[1]
X
Research source}
- Use salted or unsalted butter depending on how salty you want the shrimp to be.
2
Put the shrimp in the skillet and season them with salt, pepper, and Italian seasoning. Place 1 pound (450 g) of large deveined shrimp into the skillet. Then, sprinkle salt and pepper over the shrimp along with 1 teaspoon (2 g) of Italian seasoning.^{[2]
X
Research source}
- Substitute your favorite seasoning for the Italian seasoning. For example, use cajun seasoning, dry barbecue rub, or dry chipotle seasoning.
Variation: Instead of Italian seasoning, you can make your own spicy seasoning by mixing 1/2 teaspoon (1 g) of ground cumin with 1/2 teaspoon (1 g) of chili powder, 1/4 teaspoon (0.5 g) of onion powder, and 1/4 teaspoon (0.5 g) of garlic powder.

Advertisement
3
Fry the shrimp for 4 minutes over medium-high heat. Stir the shrimp every few minutes so they cook evenly and become opaque. The shrimp are done cooking when the bodies turn pink and the tails become bright red.^{[3]
X
Research source}
- If your pan looks crowded, fry the shrimp in 2 batches.
4
Add 2 to 3 cloves of minced garlic and cook the mixture for 1 minute. Stir the minced garlic into the shrimp and cook it until it becomes fragrant. Then, turn off the burner so the garlic doesn't burn.^{[4]
X
Research source}
- If you don't want garlicky shrimp, skip this step.
5
Stir in lemon juice and parsley if you want to add a bright flavor. Add 2 tablespoons (30 ml) of lemon juice to the shrimp and stir until they're coated. Then, sprinkle 1 tablespoon (4 g) of chopped parsley over the shrimp before serving them.^{[5]
X
Research source}
- Refrigerate leftover shrimp in an airtight container for up to 2 days.

Method 2

Method 2 of 3:

Crunchy Pan-Fried Shrimp

1
Whisk flour, Creole seasoning, and salt in a shallow dish. Place a dish or shallow pie plate next to your stove and put 1/2 cup (60 g) of all-purpose flour into it. Add 1 teaspoon (5.5 g) of salt-free Creole seasoning and 1/8 teaspoon (1 g) of salt. Then, whisk for about 20 seconds to incorporate the seasonings.^{[6]
X
Research source}
- If you don't eat gluten, use gluten-free flour and gluten-free breadcrumbs in this recipe.
2
Pour milk in a separate dish and put the breadcrumbs into another dish. Set 2 more shallow dishes next to the dish with the seasoned flour. Pour ¹⁄₄ cup (59 ml) of milk into 1 dish and put 3/4 cup (70 g) of dry breadcrumbs into the other.^{[7]
X
Research source}
- Use low-fat, whole, or non-dairy milk.
Tip: For extra-crunchy shrimp, use panko breadcrumbs. These are crispier than traditional breadcrumbs.
3
Heat 1 ¹⁄₂ tablespoons (22 ml) of the olive oil in a skillet over medium-high heat. Set a large skillet on the stove and pour in half of the olive oil. Turn the burner to medium-high and heat the oil until it begins to shimmer.^{[8]
X
Research source}
- Reserve the rest of the oil for frying the other batch of shrimp.
4
Dip the shrimp in the flour mix, milk, and breadcrumbs. Get out 1 ¹⁄₂ pounds (0.68 kg) of large deveined shrimp and put them into the shallow dish with the seasoned flour. Turn the shrimp so they're coated and transfer them to the milk. Then, move them to the breadcrumbs and turn them until they're coated.^{[9]
X
Research source}
- You might have to do this step in batches if all of your shrimp won't fit into each dish at the same time.
5
Pan-fry half of the breaded shrimp for 4 minutes. Shake off the excess breadcrumbs from the shrimp and slowly lower half of the shrimp into the hot skillet. Use tongs to turn the shrimp halfway through the cooking time and fry them until they're completely browned.^{[10]
X
Research source}
- Arrange the shrimp so they're in a single layer.
6
Remove the pan-fried shrimp and fry the other batch of breaded shrimp. Use the tongs to transfer the cooked shrimp to a serving platter lined with a paper towel. Set them aside while you fry the rest of the shrimp.^{[11]
X
Research source}
- Remember to add the remaining 1 ¹⁄₂ tablespoons (22 ml) of olive oil before adding the second batch of shrimp.
- Although you can refrigerate leftover shrimp, they'll lose their crunchy texture. Store the shrimp in an airtight container for up to 4 days.

Method 3

Method 3 of 3:

Thawing and Deveining Shrimp

1
Run cold water over the shrimp if you want to quickly defrost them. Set a colander in the sink and put the frozen shrimp into it. Run cold tap water over the shrimp for 5 minutes so the cold water thaws the seafood.^{[12]
X
Research source}
- Use your fingers to break up the frozen shrimp halfway through the thawing time.
2
Refrigerate the shrimp overnight for a hands-off thawing method. If you're prepping the shrimp in advance and want a gentler thawing method, move your package of frozen shrimp to the refrigerator about 24 hours before you plan on cooking them.^{[13]
X
Trustworthy Source
US Food and Drug Administration
U.S. government agency responsible for promoting public health
Go to source}

Tip: Once the shrimp have thawed in the fridge, you have up to 2 days before you must cook them.
3
Peel the thawed shrimp if the shells are still attached. Your shrimp will pan-fry faster if they don't have the shells on. Chop the head off of each shrimp or pull the head away using your fingers. Then, pull off the legs and carefully pull the thin shell off of the shrimp's body.^{[14]
X
Research source}
- You can leave the tail on or pull it off before pan-frying.
4
Remove the vein from the back of each shrimp. Take a small knife and slowly slice along the back of a shrimp. Use your fingers to loosen the black vein that runs down the back and pull it away.^{[15]
X
Research source}
- If you can't find the vein, skip that shrimp and move on to another. Avoid digging or cutting too much into the shrimp.
5
Pat the shrimp dry before you cook them. Once your shrimp are thawed and deveined, pat them firmly with a paper towel to remove all moisture. Do this on the other side of the shrimp as well.^{[16]
X
Research source}
- Drying the shrimp helps them fry instead of steam in the pan.

Community Q&A

Question

How do I keep the seasonings from burning?

Michele

Top Answerer

Keep them moving in the pan. Because they cook quickly, there really isn't a lot of time for the salt and pepper to burn.
Question

When pan frying shrimp they tend to stick. Why is this?

Community Answer

You may not have put enough butter or oil in the bottom of the pan, or the pan is not very good.
Question

What do I do with the shrimp shells?

Community Answer

You can boils the shells with a little water to get a mild stock which you can use to flavour dishes.