Pan-seared pre-cooked shrimp in butter sauce
Pre-cooked shrimp come peeled, deveined and already cooked, so all they need is a short warm-up. They are the rescue of a rushed evening: five minutes in the pan and dinner looks like a bistro plate.
Instructions
-
Thaw quickly ⏱ 10 min
Hold the shrimp in a colander under cold running water for 10 minutes, or thaw overnight in the fridge. Drain and pat dry, otherwise the water thins the sauce.
-
Melt butter with garlic ⏱ 1 min
Melt the butter in a pan over medium-low heat, add the chopped garlic and give it 1 minute, just until soft and fragrant. Do not let it brown, it turns bitter.
-
Bring the sauce together ⏱ 1 min
Add the soy sauce, sriracha, honey and lemon juice. Let it bubble briefly, about 1 minute, until the sauce tightens slightly and turns glossy.
-
Warm the shrimp ⏱ 1 min 30 sec
Tip the shrimp into the pan and roll them through the sauce for 90 seconds, no more. They are already cooked, and longer heat turns them tough and rubbery.
-
Serve immediately
Take the pan off the heat, scatter the parsley or spring onion and grind pepper over the top. Serve over hot rice or with toasted bread for the sauce.
Good to know
The only possible mistake is leaving them on the heat too long. Count 90 seconds and stop, however tempting it is to wait. For a milder version, skip the sriracha and add a spoonful of cooking cream instead.
Frequently asked questions
How do you cook frozen shrimp in a pan?
It depends on whether they are pre-cooked or raw. Pre-cooked shrimp are already done and only need 90 seconds through the sauce over medium heat. Raw shrimp take 2 to 3 minutes total over high heat, until they curl into a C shape and turn opaque pink. Either way, thaw and pat them dry first, otherwise they release water and boil.
How long do pre-cooked shrimp need in the pan?
Ninety seconds, that is all. They are already cooked at processing, so every extra minute only tightens the protein. Past 3 minutes on the heat they turn firm and rubbery, and the texture never comes back.
Do pre-cooked shrimp need thawing before the pan?
Yes. Ten minutes in a colander under cold running water, or overnight in the fridge. Straight from frozen they release the glaze water into the pan, which dilutes the sauce and boils them instead of warming them. No warm water, no microwave.
What does the 41/50 count mean for shrimp?
How many pieces fit in one pound, 454 grams. At 41/50 you get small to medium shrimp, 41 to 50 pieces, right for pasta, salads and quick saucy pans. Large counts, like 16/20, are for the grill or the air fryer.
How do I know I have not overcooked them?
By the shape. A good shrimp is curved into a C and still juicy. When it has curled all the way into a closed O, it is overcooked. Pull the pan off the heat as soon as the sauce has coated them, do not let them keep simmering.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Pan-seared pre-cooked shrimp in butter sauce
Pan-seared pre-cooked shrimp in butter sauce
Pre-cooked shrimp come peeled, deveined and already cooked, so all they need is a short warm-up. They are the rescue of a rushed evening: five minutes in the pan and dinner looks like a bistro plate.
Notes
The only possible mistake is leaving them on the heat too long. Count 90 seconds and stop, however tempting it is to wait. For a milder version, skip the sriracha and add a spoonful of cooking cream instead.
