Base Recipe for Pan-Seared Shrimp

The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound.) If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup. Note this is a base recipe that I use many other recipes. I acquired this recipe from Cook's Illistrated magazine.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Heat 1 tablespoon oil in 12 inch skillet over high heat until smoking.
  • Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl.
  • Add half of shrimp to pan in single layer and cook until spotty borwn and edges turn pink, about 1 minute.
  • Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque.
  • Repeat with remaining tablespoon oil and shrimp; after second bath has stood off heat, return first batch to skillet and toss to combine.
  • Cover skillet and let satnd until shrimp are cooked through 1 to 2 minutes.
  • Serve immediately.
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@Sondra Beth
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@Sondra Beth
Contributor
"The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound.) If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup. Note this is a base recipe that I use many other recipes. I acquired this recipe from Cook's Illistrated magazine."

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  1. Sondra Beth
    The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound.) If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup. Note this is a base recipe that I use many other recipes. I acquired this recipe from Cook's Illistrated magazine.
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