10-Minute Savory Pan-Seared Shrimp
This post may contain affiliate links. Read our full disclosure policy.
Dinner in a flash! These savory pan-seared shrimp are ready in just 10 minutes and made with a handful of everyday spices you likely already have on hand. Quick, flavorful, and incredibly versatile. Serve them as a main dish, toss them on a salad, or tuck them into wraps and tacos for an easy win any night of the week.
Save this Recipe!
Get this recipe sent to your inbox, plus get new recipes from The Delicious Spoon every week!
I still remember those hectic weeknights—trying to get dinner on the table with just minutes to spare before rushing out the door for dance class or hockey practice. Back then, quick and easy meals were essential. Recipes like my 10-Minute Lemon Garlic Butter Shrimp, Sheet Pan Steak and Shrimp Fajitas, or Crispy Baked Chicken Thighs were total lifesavers—either fast to cook or easy to toss in the oven while I helped with last-minute homework or found someone’s missing water bottle.
Now that life has slowed down a bit, I still lean on those simple recipes, and this pan-seared shrimp might be my favourite of them all—well, maybe tied with my Oil and Garlic Shrimp Fettuccine. It’s packed with flavour, comes together in just 10 minutes, and uses everyday pantry spices. Whether I’m making it as a quick main dish or adding it to a salad or wrap, it’s a go-to I never get tired of.
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
Step-By-Step Made Simple
Here’s how to make these quick and savory pan-seared shrimp in just a few simple steps.
When I am cooking the shrimp, I like to flip them halfway through cooking so the spices get a little crispy and cooked on all sides of the shrimp. I also find that they cook faster and more evenly this way.
Like things spicier?
Add a 1/2 a tsp of cayenne pepper to the spice mix! Or adjust up or down depending on how much heat your are up for!
Leftovers? No Problem!
Shrimp and seafood leftovers are not my favorite if I’m being honest. I find that if you store this shrimp recipe in the fridge for a day in a container you are fine. But any longer and things start to taste a little fishy.
Repurposing this dish if you have leftovers to eat the next day on a salad, in a shrimp rice bowl, or in a wrap for lunch or dinner is what I do. This recipe for shrimp doesn’t even need to be warmed up and tastes just as good cold.
10-Minute Savory Pan-Seared Shrimp
Ingredients
- 36-40 peeled and thawed shrimp (14 oz)
- 2 tbsp olive oil, divided
- 1 ½ tbsp paprika
- 1 tbsp garlic powder
- 2 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Pat the shrimp dry with a paper towel.
- Add the dried shrimp to a large bowl along with 1 tbsp of olive oil and mix with a spoon to coat.
- Mix the spices in a small bowl and then add the spice mixture to the bowl of shrimp. Mix the spices and the shrimp together with a spoon to evenly coat.
- Add the remaining tbsp of olive oil and the seasoned shrimp to a large non-stick pan over medium-high heat. Cook until the shrimp are no longer pink, flipping the shrimp halfway through cooking to sear on all sides.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
