Pan-Seared Shrimp Recipe

5 from 1 vote

Easy pan-seared shrimp with lemon that's tender and juicy. With a little trick to make it extra flavorful!

Prep Time15

Cook Time3

Course: Appetizer, Main Course, Meze

Cuisine: Greek, International

Keyword: easy, seafood

Servings: to 4

Calories: 290kcal

If you don't know how to clean shrimp please see the text above.
Prepare the shrimp. Pull and remove the head of the shrimp, then the legs, and then remove the shell. Optional: leave only one piece of shell at the end to hold the tail in place. Next, remove the vein. Add the shells and heads to a mesh strainer to drain. Add the shrimp bodies in a strainer. Then pat dry with paper towels.
Season the cleaned shrimp with salt and pepper.
Heat olive oil in a frying pan over high heat. Add the shrimp heads and shells and turn the heat to low.
Saute for 8-10 minutes stirring occasionally. This is done to flavor the oil with all the delicious shrimpy flavor.
Drain the oil and shrimp shells in a fine mesh strainer with a bowl underneath.
Clean the pan and then add the oil back to the pan. Heat to medium-high heat.
Add the shrimp and pan-fry for 3 minutes turning them as needed to get even color on both sides.
Take the pan off the heat and let the shrimp sit in the hot oil for 30 seconds more then transfer to a plate. Add 2 tablespoons of the frying oil to a small bowl and mix with 1 tablespoon of lemon juice. Drizzle over the shrimp.
Serve with fresh lemon quarters on the sides to squeeze on top.