Pan Seared Shrimp (Cast Iron Shrimp)

This Pan Seared Shrimp recipe makes juicy, tender shrimp with beautifully browned edges in about five minutes. It uses just three ingredients and one skillet for a flavorful dish without much prep. I love making these when I need a quick protein that can easily become lunch or dinner.

I usually make these cast iron shrimp in a hot skillet, but a stainless steel pan works just as well. They’re delicious over my cheese grits or served with cilantro lime rice. For another quick shrimp recipe with a different flavor, try my Old Bay Shrimp with Garlic Butter Sauce.

Why You’ll Love This Recipe

• Just three ingredients: A prepared seasoning blend adds plenty of flavor without measuring several individual spices.
• Ready in minutes: The shrimp cook quickly in one skillet, making them great for busy days.
• Easy to turn into a meal: Serve them with rice or grits, or keep things low carb with vegetable sides. For keto, paleo, or Whole30 meals, choose a seasoning blend and cooking fat that fit your plan.

Ingredients Needed

You only need three main ingredients for this recipe. Here are a few things to know before getting started.

• Shrimp: I prefer jumbo shrimp labeled 8/12 or 13/15. These numbers tell you approximately how many shrimp you get per pound. You can also use 16/20 shrimp, but they’ll need more batches to avoid overcrowding and cook about 15–30 seconds faster. Fresh or frozen shrimp work well. Just be sure they’re peeled, deveined, fully thawed, and patted dry before cooking.
• Spicy fajita seasoning: When I first shared this recipe, I used a low-sodium blend from the store. You can also try my homemade fajita seasoning, Cajun seasoning, Creole seasoning, or jerk seasoning for a different flavor. Since seasoning blends vary in salt content, start with less and adjust to taste.
• Ghee or butter: Both work for searing the shrimp. Ghee tolerates higher heat without browning as quickly, while butter adds rich flavor. For extra flavor, you can use my garlic butter recipe or finish the shrimp with lemon garlic butter sauce or Cajun garlic butter sauce. Unsalted butter is also an option if you prefer to control the salt.

Lemon wedges and fresh parsley are optional garnishes. You can also sprinkle on red pepper flakes if you want more heat.

How to Make Cast Iron Shrimp

These shrimp cook quickly, so I like to have everything ready before heating the skillet. You can also follow the process in the recipe video.

Season the Shrimp

Pat the shrimp dry with paper towels, then toss them with the fajita seasoning. Removing excess moisture helps them get a nice sear instead of steaming.

Heat the Skillet

Preheat your cast iron skillet over medium-high heat, then add the butter or ghee. The fat should sizzle when the pan is ready for the shrimp.

Sear the Shrimp

Arrange the shrimp in a single layer and cook for 1–2 minutes per side, until browned and cooked through. I use jumbo shrimp, which take closer to two minutes per side. Smaller shrimp will need less time.

Tips for the Best Pan Seared Shrimp

These are a few things I recommend for getting tender shrimp with nicely browned edges.

• Choose shrimp without added solutions: Check the ingredient list when buying fresh or frozen shrimp. Added water and other solutions can make it harder to get a good sear.
• Give the shrimp enough room: If your skillet is small, cook the shrimp in batches rather than crowding them together.
• Watch the butter: You want it to sizzle when it hits the pan. If it immediately starts turning dark, remove the skillet from the heat briefly before adding the shrimp.
• Avoid overcooking: Shrimp cook quickly and can become rubbery when left in the skillet too long. Remove them once they’re opaque and cooked through.

Cast Iron vs. Stainless Steel: Which Is Better for Searing Shrimp?

I regularly make this recipe in both my stainless steel frying pan and cast iron skillet. Cast iron holds heat well, making it great for getting those browned edges, but you can get similar results with stainless steel.

Cast iron is useful for other seared dishes, too, including my strip steak, pan-seared scallops, pan-seared halibut, surf and turf, and chicken breast. For this shrimp recipe, the most important thing is starting with a properly heated pan and giving the shrimp enough space to sear.

What to Serve With Pan Seared Shrimp

One of my favorite things about these shrimp is how easily they fit into different meals. Here are a few ways to enjoy them.

• Shrimp and grits: Spoon these pan-seared shrimp over my Cheese Grits for a quick, simplified version of shrimp and grits. For the full dish with bacon and a buttery Cajun sauce, try my Shrimp and Grits Recipe.
• Rice bowls: Serve the shrimp over my Cilantro Lime Rice with Fajita Veggies for a flavorful, easy dinner.
• Taco salads: Swap the ground meat for these shrimp in my Keto Taco Salad.
• Lettuce wraps: Add the shrimp to romaine or butter lettuce leaves and top with homemade pico de gallo.
• Vegetable sides: Keep dinner simple with Sautéed Asparagus, Air Fryer Green Beans, or Creamed Spinach.
• Caesar salad: Use the shrimp instead of chicken in my Chicken Caesar Salad and finish with Creamy Caesar Dressing.

How to Store and Reheat Leftovers

Store leftover shrimp in an airtight container in the refrigerator for up to 3–4 days.

To reheat, warm them briefly in a skillet over medium-low heat until heated through. Avoid cooking them longer than necessary so they don’t become rubbery.

More Keto Shrimp Recipes

If you’re looking for more low-carb shrimp dinners, try these recipes next:

• Keto Shrimp Scampi Recipe
• Old Bay Shrimp with Garlic Butter Sauce
• Lemon Butter Baked Shrimp
• Low-Carb Bang Bang Shrimp

If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!