Easy & Crispy Pan Seared Buttery Shrimp Recipe - EatSimpleFood.com
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- Опубликовано: 17 сен 2024
- Recipe: eatsimplefood....
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
YOU ARE A LIFE SAVER!! I made this for dinner and even my picky child enjoyed it. I’m learning how to cook and this is definitely going to be one of my go to
Thank you Ronald! I love reading comments like this and also that your child enjoyed it. It’s a go to in our house too 🙂
The The The The The The The The Wall is the most beautiful beautiful movie 😂of
I love all the information you provided in the notes below the video. Thank you so much! This helped me a lot!!
Thank you so much for leaving a comment and letting me know Megan! I love to cook and teach :)
A huge hint is shrimp are cooked when “C” shaped and overcooked if “O” shaped. These were too overcooked for me
Thanks for the comment Daniel. I'm sure it can be done, but it's difficult to get a crisp sear on shrimp and for them to remain "C" shaped. As seen in the video, some shrimp begin to get the "O" shape while still not cooked through. To each his/her own :)
@@EatSimpleFoods something that works quite well in getting an extremely crisp sear and not overcooking is to cook from frozen.
I live in Kentucky so fresh shrimp aren’t available
@@Daniel-yd7mx interesting - I'll give it a go!
@@EatSimpleFoods if the frozen shrimp have that thin layer of ice on them, I first quickly rinse this off and thoroughly dry with paper towels. The dry exterior I believe is a must
You’re dumb
I am adding this one to the cook book, nicely explained.
Thank you for leaving a comment @sentinelzer0 :)
Delicious, headed to the kitchen to cook this right now. Thanks!
Just made it, they taste really good
Thank you for the comment and for letting me know 🙏 @CosmoMcFloso
Easy, quick, and delicious. I used Old Bay, finished with some lemon juice and garlic.
that sounds perfect Justin - thanks for the comment! - Beckie
IT WAS DELICIOUS! I ADDED GINGER GARLIC PASTE AFTER FLIPPING THEM, AND LET THAT SOAK AROUND IN THE PAN WHILE THE BUTTER CONTINUED REDUCING. AND ON A SEPARATE TINY PLATE, I MIXED TOBASCO AND THE NANDO'S PERI PERI SAUCE AS A DIP JUST FOR MORE TANGY FUN LOL. 2am snack! HAHAHAHAHA.
Thank you!!!!!! ❤❤❤❤❤❤❤❤
Hi Zephyr - thank you for trying the recipe and leaving comments. I love everything you added - you definitely made it your recipe and I love that too! The dip sounds spicy and amazing. Cheers to late night snacking! - Beckie
@@EatSimpleFoods I’ve subscribed and looking forward to more recipes!
Thanks for posting this. Very helpful
Thanks for leaving a comment Stu :)
Thank you, enjoying my easy shrimp
Thank you for leaving a comment @Lady Gloria 🙂
Dry off to sear& medium to med-high heat.helpful
Thanks for the comment Joshua!
What's with metal tools in a nonstick pan ??
Thank you very much🙏 teaching a college student how to cook haha
awesome WSFM Rex - I've been there - good luck!
Thank you
Thanks for leaving a comment Hazel :)
Hello! if I use olive oil without butter, that would be good, right?
Hi Rim! You an use a high heat olive oil or a neutral oil like vegetable or safflower oil without the butter. Just don't use extra virgin olive oil. Thank you!
Good work!
Thanks for the comment @Gerome :)
Nicely done 👍😅
@@SharonNed-x3r thank you Sharon!
To anyone who is reading this, please use chopsticks and not metal tongs. You will ruin your pan.
If you can't use chop sticks, than use a cast Iron Skillet. You will get a better sear anyways.
-Source: I was raised right.
silicone tongs work too. But def. use cast iron if worried. Thanks for the comment @2v2Arena-fo1yy
Nobody cares
Looks delicious baby
A lot of critics in the comments but nice video
Thanks for leaving a nice comment John - I appreciate it :)
Look so delicious..wish you success always
thank you Ijah - and all the best to you as well :)
@@EatSimpleFoods you're welcome...
Thank you. I kept just trying to figure it out by trial and error. It would only come out right like 10% of the time. It seems my big mistake was adding water. LOL! Silly me.
So really, Thank you.
Thanks for the comment Stephen! You were just poaching them instead of making them crispy and that tastes good too. I hope this technique helps for crispy shrimp :)
@EatSimpleFoods I was definitely closer this time. I think I put too much butter and oil in the pan, though. I will keep working on it. I'm not great at cooking, but I enjoy it. I really appreciate you and your videos.
@@Madfattdeeb - You know enough now that maybe the next time will be a little better. Yes, try less butter and oil. I think some of the funnest things in life aren't necessarily the things we're good at :). - Thank you! Beckie
I would think that if you’re using butter (low smoking point), you’d want to use avo oil with it, not another oil with a low smoking point. Shrimp still looks tasty, though! Making shrimp tacos with mine, thanks!
Thanks for the comment @light-tk3pj and good point! You're correct that avo oil has the highest smoking point (~500F). Butter is the lowest (~300F). Clarified butter is ~450F. Olive oil ranges depend on quality and how refined, generally from 350F (evoo) to 450F (refined). I think you can use whatever oil / fat you like as long as it's not smoking as all get out! Shrimp tacos sound amazing!
I knew not that one could put lemon on a hot skillet.
Hi @Treeclimbingexpert - good comment. I put the lemon juice in at the end of this recipe when the shrimp are done cooking and I'm getting ready to plate it. A little bit of cooking reduces and concentrates the lemon. Too much heat might make the lemon bitter but that is not my experience when added at the end. - Beckie
💕💕Wow💗💛💗💛💛💛💛💛
Thank you 🙂
Nice
thanks for the comment Luis :)
Serve it on Alfredo
Yes Dalton - sounds amazing!
That metal on nonstick tho
Nonstick pans are toxic and can kill pet birds when overheated.
If you inspect very well, you'll find harm in everything.
I love how youre ruining your nonstick pan with metal tweezers for no reason. Other then that thanks for the info on searing shrimps
Thanks for the comment @ThePassword333333. Definitely use silicone tongs if worried about damaging pans or any release of toxins.
Dang I was cringing soo hard 😅, they are not cheap either!
🫣😂😂🤣🤣
Look over cooked
Bro if you're gonna hate them at least use proper grammar