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a pile of bright reddish orange pan-seared Argentinian Red Shrimp

4-Minute Perfect Pan-Seared Shrimp

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  • Author: Kelly
  • Total Time: 9 minutes
  • Yield: 2-3 servings depending on the hunger level
  • Diet: Gluten Free


Restaurant-Quality tender sweet Argentinian Red pan-seared shrimp is a no-fail recipe for every shrimp-lover who wants to make better, more delicious shrimp at home. This shrimp recipe is ready in 4 minutes making it perfect for busy weeknight dinners and is the key ingredient in Biting’s Super Delicious Shrimp Alfredo Pasta!


  • 1/2 to 3/4 pound Argentinian Red shrimp (or other sweet shrimp) deveined with tails on and patted dry (230-300g)
  • 1 tablespoon extra virgin olive oil (14g)
  • 1 to 2 medium garlic cloves, sliced thinly (3-6g)
  • sea salt to taste

Optional Garnishes

  • 1 tablespoon unsalted butter (14g)
  • 1/4 to 1/2 teaspoons crushed red pepper flakes
  • grated Parmigiano cheese
  • finely chopped parsley


  1. Clean the shrimp. Remove the shells from the shrimp leaving only the tail attached and devein. Pat the shrimp dry and place them on a plate while you prepare the garlic-infused olive oil.  
  2. Infuse the olive oil. Add the olive oil and garlic to a cold cast-iron or another heavy-gauge skillet and increase heat to medium. Sauté the garlic until just perfectly golden brown and fragrant and remove the garlic from the pan and reserve. 
  3. Sear the Shrimp. Increase the heat to medium-high heat and just before the skillet begins to smoke, add the shrimp in one single layer (avoid overcrowding the pan) and sprinkle them with salt to taste. Do not move them once they hit the hot skillet. Let the shrimp cook for about 2 minutes, or until they turn reddish-orange and have a golden sear. Flip them over being sure not to move them around and cook for 1 1/2 to 2 minutes more, until just opaque and cooked through. Remove from the skillet and sprinkle with toasted garlic if desired. Serve immediately and Enjoy!



  • Slicing the garlic instead of finely mincing it allows for the garlic to infuse the olive oil before easily removing it and increasing the heat of the skillet to sear the shrimp. Burnt garlic can ruin a dish so we like to first infuse the oil and then remove the garlic. Feel free to sprinkle the shrimp with the reserved crispy garlic slices before serving.
  • Do not burn the garlic. Add the garlic to the cold pan with olive oil and bring the heat up to medium. This way the oil has longer for the garlic to impart its flavor. Never add the garlic to a skillet that’s too hot, or you’ll burn it all up creating an unpleasant flavor profile. I remove the garlic once I’ve infused the olive oil so that the garlic doesn’t burn when the heat is increased to cook the shrimp. If you love extra garlic flavor, simply toss the golden crunchy garlic over the top of cooked shrimp and serve.
  • Always pat the shrimp completely dry.  Once the shells have been removed and the shrimps have been deveined, pat them completely dry on all sides with a clean kitchen towel or paper towel. This will ensure that when the shrimp hit the hot oil in the pan, there is no additional liquid (juice) hitting the pan creating steam and a watery surface. Dry equals good pan sear. It’s the same technique used in perfectly pan-seared steak and veggies.
  • Always ensure your skillet and oil are just almost smoking before adding shrimp. If you add shrimp before the oil is super hot, it will never sear properly without first overcooking the delicate shrimp. And alternatively, when using a delicate oil such as extra virgin olive oil, you want to balance how hot the pan gets. Extra virgin olive oil (EVOO) doesn’t have a high smoke point like a neutral cooking oil (grapeseed oil, canola, etc.). Therefore,  you don’t want the EVOO to be heated so much that it actually smokes. Otherwise, any of the healthy, tasty reasons you’ve used it in the first place are wiped out. So, if you’re nervous about this part, use regular olive oil or a neutral (high smoke point) oil such as grapeseed oil instead of the EVOO.
  • Do not move the shrimp around after you’ve added them to the hot skillet. Shrimp need hot oil, and a little time to create that perfect golden sear that makes this a restaurant-quality shrimp recipe and not just another average shrimp dish.
  • Do not overcrowd the pan with too many shrimp at one time, or you’ll end up with steamed shrimp and a lack of flavor due to the missing sear (which is where part of the delicious flavor comes from).
  • If you want to make this a garlic-butter pan-seared shrimp, add 1 to 2 tablespoons of butter to the skillet along with a little parsley during the last 20 seconds of cooking time to create a flavorful pan sauce. Just before serving, sprinkle cooked shrimp with reserved fried garlic and a little freshly grated cheese if desired.
  • For tips on purchasing shrimp, see the dedicated section in the main post.
  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Category: Fish + Seafood
  • Method: Pan-Sear
  • Cuisine: American


  • Serving Size: 4 to 6 ounces
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