Best 9 Pan Fried Shrimp Recipes

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Pan-fried shrimp is a quick and easy dish that can be enjoyed as an appetizer or main course. It is a versatile dish that can be seasoned with a variety of spices and herbs to create different flavors. This article provides three delicious recipes for pan-fried shrimp: classic pan-fried shrimp, lemon garlic pan-fried shrimp, and coconut shrimp.

The classic pan-fried shrimp recipe is a simple but flavorful dish that is perfect for a quick weeknight meal. The shrimp are coated in a seasoned flour mixture and then pan-fried until golden brown and crispy. The lemon garlic pan-fried shrimp recipe adds a bright and tangy flavor to the shrimp with the addition of lemon juice, garlic, and white wine. The coconut shrimp recipe is a fun and tropical twist on the classic dish, with the shrimp coated in a sweet and savory coconut batter. All three recipes are easy to follow and can be tailored to your own taste preferences.

Here are our top 9 tried and tested recipes!

PAN-FRIED SHRIMP



Pan-Fried Shrimp image

Small shrimp with simple seasoning. Add other seasonings if you like.

Provided by LeviCooks

Categories     Seafood     Shellfish     Shrimp

Time 8m

Yield 4

Number Of Ingredients 5

½ cup butter, divided
1 pound peeled and deveined bay shrimp
1 tablespoon lemon juice, divided
1 pinch garlic salt, or to taste
salt and ground black pepper to taste

Steps:

  • Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g

PAN-FRIED GARLIC SHRIMP



Pan-Fried Garlic Shrimp image

This is a very easy recipe for pan-fried shrimp with garlic. I like to just eat them with warm baguette slices, but you can serve them as a main with rice or as an appetizer.

Provided by Ruppelig

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 3

Number Of Ingredients 6

2 tablespoons vegetable oil
¾ pound large shrimp in the shell
1 shallot, minced
4 cloves garlic, sliced
1 tablespoon extra-virgin olive oil, or to taste
1 fresh lemon, cut into wedges

Steps:

  • Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 8 g, Cholesterol 172.3 mg, Fat 14.7 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 2.3 g, Sodium 201.6 mg, Sugar 0.6 g

PAN-FRIED SHRIMP



Pan-Fried Shrimp image

Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 3

1 1/2 pounds large peeled and deveined shrimp
Coarse salt and freshly ground pepper
2 tablespoons olive oil

Steps:

  • Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp.
  • Serve with Green Curry Cashew Sauce if desired.

PAN-FRIED SHRIMP WITH LIME BUTTER



Pan-Fried Shrimp with Lime Butter image

Panko-coated pan-fried shrimp with a delicious lime butter that is tasty enough but does not overpower the flavors of the shrimp. Serve over a mixed greens salad or with angel hair pasta with cream sauce and a fresh vegetable for a larger meal.

Provided by Miss Amy

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 7

1 egg
2 tablespoons water
1 pound uncooked shrimp, peeled and deveined
1 cup panko bread crumbs
4 tablespoons oil, divided
2 tablespoons butter
1 lime, juiced

Steps:

  • Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish.
  • Dip shrimp into the egg wash and toss into breadcrumbs.
  • Heat 2 tablespoons oil in a pan over medium heat. Add shrimp and fry until firm and opaque, 4 to 6 minutes. Remove shrimp and keep warm.
  • Rinse out the pan. Heat butter and remaining 2 tablespoons oil in the pan. Add lime juice; bring to a boil. Continue boiling for 1 minute. Return cooked shrimp to the pan and stir to coat with the lime sauce. Serve immediately.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 20.6 g, Cholesterol 234.3 mg, Fat 22.5 g, Fiber 0.5 g, Protein 23.1 g, SaturatedFat 6.7 g, Sodium 389.2 mg, Sugar 0.4 g

ROCK SHRIMP TEMPURA (PAN-FRIED)



Rock Shrimp Tempura (Pan-Fried) image

This is based off the famous recipe from Nobu. If you've ever had the rock shrimp at one of his restaurants, you'll definitely want to make these.

Provided by Cipher

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 18m

Yield 4

Number Of Ingredients 11

1 egg yolk
2 teaspoons chili-garlic sauce
1 teaspoon rice vinegar
¼ teaspoon sea salt
2 dashes ground black pepper
3 tablespoons olive oil
¾ cup ice water
¾ cup all-purpose flour
1 egg yolk
2 tablespoons olive oil, or as needed
1 pound rock shrimp, peeled and deveined

Steps:

  • Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
  • Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
  • Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.

Nutrition Facts : Calories 351 calories, Carbohydrate 18.8 g, Cholesterol 275 mg, Fat 20.3 g, Fiber 0.9 g, Protein 22.3 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 0.1 g

SPICY PAN-FRIED SHRIMP



Spicy Pan-Fried Shrimp image

Crunchy, sweet, and spicy! Simply pan-fry the shrimp and mix with a mildly spicy sauce. When you put them together, tastes like restaurant quality in your kitchen! Goes great with simple steamed rice and a salad. Also 1 pan, 1 bowl makes easy clean up!

Provided by Lizette

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 20

1 pound large shrimp, peeled and deveined
¼ cup cornstarch
¼ cup panko bread crumbs
1 teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup ketchup
¼ cup orange juice
¼ cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon Shaoxing wine
1 tablespoon fish sauce
2 large cloves garlic, minced
1 tablespoon shichimi togarashi (Japanese seven spice), or to taste
1 tablespoon ground ginger
1 tablespoon onion powder
¼ cup peanut oil
2 green onions, finely sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Rinse shrimp, pat dry, and set aside to drain on paper towels.
  • Combine cornstarch, bread crumbs, 1 teaspoon ginger, salt, and pepper in a large resealable plastic bag. Shake to mix well. Add the shrimp and shake to coat.
  • Whisk ketchup, orange juice, chicken broth, soy sauce, honey, Shaoxing wine, fish sauce, garlic, togarashi, 1 tablespoon ginger, and onion powder together in a medium bowl.
  • Heat oil in a large pan over medium heat. Shake excess cornstarch mixture off the shrimp; add shrimp to the pan. Fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Reduce heat to medium-low.
  • Swipe most of the oil out of the pan, leaving a light coat. Add the ketchup sauce; cook until heated through, 5 to 7 minutes. Arrange shrimp on a plate; drizzle sauce over and garnish with green onions and cilantro.

Nutrition Facts : Calories 352.6 calories, Carbohydrate 35 g, Cholesterol 173 mg, Fat 15.3 g, Fiber 1.3 g, Protein 21.6 g, SaturatedFat 2.7 g, Sodium 1518.8 mg, Sugar 17.2 g

PAN-FRIED SHRIMP WITH CREOLE MAYONNAISE



Pan-Fried Shrimp With Creole Mayonnaise image

A Cooking Light Magazine recipe -- a lighter version of fried shrimp and a delicious dipping sauce to go with it.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/4 ounces all-purpose flour (about 1/2 cup)
1 1/4 teaspoons salt-free creole seasoning, divided (such as Tony Chachere's)
1/8 teaspoon salt
1/4 cup nonfat milk
3/4 cup dry breadcrumbs
1 1/2 lbs large shrimp, peeled and deveined
3 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce

Steps:

  • Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
  • Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
  • Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.

PAN-FRIED SHRIMP WITH LEMON AND OUZO



Pan-Fried Shrimp With Lemon and Ouzo image

Serve with a light-bodied, southern Mediterranean white with a hint of lemon, like the 2002 Domaine Mercouri Folol Mercouri Korakohori Ilias from Greece. Originally from "Food & Wine" 9/04

Provided by Karen in MA

Categories     Greek

Time 2h6m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup ouzo
1/4 cup fresh lemon juice
1/2 teaspoon cayenne pepper
1 1/2 lbs large shrimp, shelled
3 tablespoons extra virgin olive oil
salt

Steps:

  • In a large, shallow dish, combine ouzo, lemon juice and cayenne.
  • Add the shrimp and toss to coat thoroughly.
  • Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
  • Dry the shrimp.
  • In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering.
  • Add half of the shrimp and cook over high heat, stirring, until golden and just cooked (2 minutes).
  • Season with salt and transfer to a platter.
  • Repeat with the remaining oil and shrimp.
  • Serve hot or warm.

PAN-FRIED SHRIMP WITH CREOLE DIPPING SAUCE



Pan-Fried Shrimp with Creole Dipping Sauce image

An easy alternative to deep-fried shrimp and a nice dipping sauce as well

Provided by Daily Inspiration S

Categories     Seafood

Time 40m

Number Of Ingredients 10

2 1/4 oz all purpose flour (about 1/2 cup)
1 1/4 tsp salt-free creole seasoning, divided
1/8 tsp salt
1/4 c nonfat milk
3/4 c dry bread crumbs
1 1/2 lb large shrimp, peeled and deveined
3 Tbsp oil of your choicel, divided
2 Tbsp mayonnaise
1 tsp worcestershire sauce
1/4 tsp hot sauce

Steps:

  • 1. Combine flour, 1 tsp. creole seasoning, and salt in a shallow dish. Pour milk in a second shallow dish. Add bread crumbs to a third shallow dish for dredging.
  • 2. Dredge shrimp in flour mixture; then dip in milk. Dredge shrimp again in bread crumbs, shaking off excess breading.
  • 3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tbsp. oil and swirl to coat the pan. Add half of the shrimp and cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
  • 4. Combine mayo, remaining creole seasoning, worcestershire sauce and hot sauce. Mix thoroughly and place in a bowl for serving with the shrimp

Tips:

  • Use large shrimp for best results.
  • If you don't have a meat mallet, you can use a rolling pin to flatten the shrimp.
  • Season the shrimp generously with salt and pepper, both before and after cooking.
  • Use a non-stick skillet to prevent the shrimp from sticking.
  • Cook the shrimp over medium-high heat so that they cook quickly and evenly.
  • Don't overcrowd the skillet, or the shrimp will steam instead of fry.
  • Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque.
  • Serve the shrimp immediately with your favorite dipping sauce.

Conclusion:

Pan-fried shrimp is a quick and easy dish that is perfect for a weeknight meal. It is also a great appetizer or party food. With just a few simple ingredients, you can create a delicious and satisfying meal that everyone will love.

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