The recipe for shrimp with easy burning requires a few minutes to cook and combines well with various sides, such as roasted vegetables or salads. A fantastic dinner of the week!
Shrimp burned in a pan
Everyone needs a basic recipe for shrimp burned in the rear pocket. For perfectly cooked and humid shrimp every time, cook the prawns in two lots to avoid overcrowding the pan. If you have a fryer, take a look at my fryer shrimp recipe. If you prefer grill, try my grilled prawns!
A firm point in my kitchen for weekend hired!
Madison loves shrimp, so I do it a few times a month. I have many shrimp recipes on my site, but this was dark was one of the first shrimp recipes that I shared here in 2008. Here are some of the reasons why I love it:
- Fast and easy: This 6 ingredient shrimp recipe is mainly based on the staples of the kitchen. You need olive oil, some basic spices and lemon juice to create delicious prawns in a few minutes!
- Versatile: I play spices to change flavors, so it’s fine with everything! Serve with any vegetables, pasta or rice.
- Dietary restrictions: Amicable Weight Watchers, gluten-free, high protein, paleo (if made with oil), in favor of the Mediterranean diet, without dairy products (if you use oil), low carbohydrate and anti-inflammatory content
If you do it Broken shrimp recipe in a healthy panI’d like to see it. Tag me in your photos or videos on Instagram, TiktokOR Facebook. And be sure to join you Lean community To see what everyone is cooking!
What you need
Here are the ingredients for the burned prawns. See the following recipe card for the exact measurements.
- Butter or oil: You can cook the prawns in butter or oil. In general, I use olive oil, but butter provides a richer taste.
- Shrimp: The purchase of your peeled and expelled shrimp will save you a lot of time. You can use fresh or frozen, make sure only you do not defrost them.
- Spazion of prawn in the pan: Kosher salt, black pepper, crushed red pepper
- Lemon juice For a brilliant citrus flavor
- Parsley Because the outline is optional but so cute and adds freshness.
How to cook shrimp
The prawns that burn in a pan over medium-high heat allow them to develop a nice brown crust. See the recipe card at the bottom for printable indications.
- PREP shrimp: Accomital and season with salt, black pepper and red pepper.
- Heat the pan In medium-high, add half of olive oil or butter and let it heat until it is sparkled. So add the remaining oil/butter with half of the prawns.
- Sear the prawns: Cucks for a minute or 2 without touching them. Endless and cook until they are opaque. Remove them from the pan and repeat with the remaining prawns.
- Add the lemon juice: When the second batch is finished, add the first half to the pan. Squeeze the lemon and throws the prawns into the juice. Remove from the pan, transfer to a serving dish and garnish with parsley.
Variations
- Oil: Replace avocado oil.
- Spices: Add other condiments to change flavors. For a Latin touch, use the adobey, Sazon, chili pepper or cumin. For Italians, add in onion powder, powder garlic and dry herbs.
- Make it slight: Omit the crushed chili pepper.
- Garlic: Add the chopped garlic in the last minute of cooking.
- Citrus: Replace the lemon with lime juice.
- Herbs: Exchange the parsley with chives, dill, oreto, oregano or rosemary.
Serve suggestions
This simple leaky shrimp recipe is a versatile dish that would be fantastic with so many sides.
Warehouse
- Refrigerate the prawns in an airtight container for 3 days.
- Eat cold leftovers or microwaves until they are hot.
Faq
It is better to brown or scratch prawns in the oil as it has a higher smoke point than butter. However, or it will work. You can also throw prawns cooked in melted butter if you really want that flavor of butter.
Here are some tips on how to get a good scoring on the prawns.
1. Turn on the shrimp with paper towels. You want them to be dry so that they find themselves (and develop a good brown crust) and do not steam.
2. Make sure your pan is hot! Let the pan warm for a few minutes before adding the prawns.
3. Don’t move the prawns. Once you add them to the pan, let them sit without moving so that they are golden.
Other recipes of shrimp that you will love
For other ideas for dinner using shrimp, take a look at my collection of fish recipes, in addition to these Five delicious shrimp recipes To inspire your next meal!
Product: 4 portions
Portion size: 6 Oz
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Turn on the shrimp dried with paper towels to make sure they burned correctly.
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Mix shrimp with salt, pepper and chopped chilli pepper.
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Place a large pan or a pan over medium-high heat. Add ½ tablespoon of olive oil or butter and let it heat until it is sparkled. Add half of the prawns to the single layer pan.
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Let the shrimp cook undisturbed for about 1-2 minutes until they start to become pink and form a golden crust on the bottom. Turn the prawns and cook for another 1-2 minutes on the other side, until it is completely cooked. The shrimp should be opaque and have a nice scald.
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Transfer to a plate and repeat with the second lot and the remaining oil and shrimp ½ tablespoons.
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After finishing the second lot, add the first lot to the pan and launch to combine. Remove from the heat. Squeeze in lemon juice and throw the prawns to cover them in the sauce.
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Remove the prawns from the pan and transfer them to a serving plate. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Last step:
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Do not cook too much: Cook the prawns very quickly, so keep an eye on to avoid too much, which can make them difficult.
Service: 6 Oz, Calories: 153 Kcal, Carbohydrates: 2 G, Protein: 23 G, Fat: 5 G, Saturated fat: 1 G, Cholesterol: 214.5 mg, Sodium: 1033 mg, Fiber: 0.5 G, Sugar: 0.5 G
