This quick pan-fried shrimp is my 10-minute solution when I need something fast, easy but still full of flavor. Juicy shrimp tossed with butter, garlic and lemon juice in one pan and it can be totally cooked from frozen.
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My 10-minute fried shrimp for busy nights
Some days, I look at the clock and realize I don't have time for a big dinner. That's when this quick pan-fried shrimp recipe has my back. This juicy and tender shrimp in a buttery, garlicky lemon sauce are in ready in 10 minutes and can also be cooked from frozen (add about 5 minutes if frozen shrimp).
Ingredients notes
Refer to the recipe card at the end of this post for the full list of ingredients and measurements.
- Shrimp: It is best to choose small-medium, peeled and deveined shrimp to keep this recipe quick and easy. You can use thawed or frozen shrimp.
- Olive oil: A little bit of extra virgin olive oil for pan frying the shrimp. You can also use avocado oil.
- Butter: I add butter and the end along with garlic. It adds flavor.
- Fresh garlic: I recommend using fresh minced garlic. You can also use jarred minced garlic here.
- Lemon juice: Adds bright and fresh taste to the dish
- Seasoning: I like to keep it simple and season it to my taste with just salt, pepper and dried Italian herbs. If you like you can use old bay seasoning, blackened seasoning or any other herbs and seasonings you have.
Should I use fresh or frozen shrimp
You can cook this recipe using fresh or frozen raw shrimp, just adjust the cooking time slightly.
I prefer using frozen shrimp for this recipe. Frozen shrimp is a great option, which makes this recipe low effort. I always keep a bag of frozen shrimp in my large freezer. No need to make special trip to the store.
By the way, most shrimp sold at a seafood counters labeled "fresh" was previously frozen and thawed for selling. If you buy frozen shrimp, it is often even fresher because it is often frozen shortly after being caught, which helps preserve freshness.
How to make the best pan-fried shrimp
- Heat the oil in a skillet. Add the shrimp and season it with salt, pepper, herbs.
- Cook for about 2-3 minutes per side or until it becomes pink and opaque.
- Add butter, minced garlic. Cook for about 60 minutes or until the garlic becomes fragrant. Add lemon juice and toss it all together.
- Remove from heat and serve right away. Spoon the warm garlic lemon butter (the best part of the dish) from the pan over the shrimp so every bite is coated.
Note: if you are cooking the shrimp from frozen cook for 3 minutes, flip the shrimp, cover with a lid and cook covered for another 3 minutes. Drain any liquid. Proceed to the next step.
Tips for juicy, perfectly cooked shrimp
- Do not overcook the shrimp. I now that every shrimp recipe mentions it, but it, but this is essential for juicy shrimp.
- Cook in a single layer
- Add garlic at the end
- Remove from heat quickly
What to serve with shrimp
We love fried shrimp with steamed rice, buckwheat (eastern-European style) or over the warm butter noodles. Add some vegetables or a fresh salad on the side for an easy, complete meal.
Leftovers are also delicious in the shrimp salad with cucumbers and avocado for an easy lunch the next day.
Store and reheat
Store shrimp leftovers in the fridge, in airtight container. According to the USDA, cooked shrimp can be refrigerated for up to 3-4 days.
You can gently reheat cooked shrimp in the microwave, or in a small skillet over the stove with a little bit of butter or oil.
Can I cook shrimp from frozen
Yes, you can cook shrimp straight from frozen in a skillet. Just add a minute or two to the cooking time, optionally cover it with a lid for a few minutes. You may have some liquid in the pan when cooking shrimp from frozen, drain it before adding garlic, butter and lemon juice.
If you prefer using your air fryer, I also have a full guide on how to make air fryer frozen shrimp.
Frequently Asked Questions
Both wild-caught and farmed shrimp can work well in this recipe. Wild shrimp often has more flavor and firmer texture. Farmed shrimp is milder and more widely available. When possible, look for responsible sourced shrimp.
For more information about U.S seafood sourcing and sustainability, see resources from the National Oceanic and Atmospheric Administration.
For this recipe, medium to large shrimp (about 21-30 count per pound) work best. Smaller shrimp will cook faster, so reduce the cooking time sightly. Larger shrimp may need an extra minute per side.
Both work. Shell-on shrimp will have slightly more flavor. But to keep this recipe quick and easy, I recommend peeled and deveined shrimp.
📖 Recipe
Quick Pan-Fried Shrimp
Equipment
- 1 large skillet
- measuring spoons
Ingredients
- 1 pound shrimp, peeled and deveined you can use frozen*
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 teaspoons minced garlic
Instructions
- Heat olive oil in a large skillet over medium heat. Add shrimp and sprinkle with with salt and pepper on top.
- Fry the shrimp for about 2-3 minutes per side until pink and opaque. Internal temperature should reach 145℉.If you are cooking the shrimp from frozen, fry it for 3 minutes, cover the lid and cook covered for another 3 minutes. Drain the liquid.
- Add butter, and minced garlic. Cook for another 30-60 minutes until fragrant (do not let garlic burn). Stir in lemon juice and toss everything together. Take from the heat and serve. Don't forget to spoon that buttery garlic lemon sauce over the shrimp before serving.
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