Quick Pan-Seared Garlic Herb Shrimp with Lemon Dijon
Succulent jumbo shrimp butterflied and marinated in a bright blend of fresh garlic, parsley, Dijon mustard, and lemon juice, then quickly seared until perfectly tender. The marinade doubles as a flavorful coating that caramelizes beautifully in the hot pan, creating golden edges while keeping the shrimp juicy inside. This restaurant-quality dish comes together in under 15 minutes, making it perfect for busy weeknight dinners or elegant entertaining. The combination of fresh herbs and zesty lemon creates a light yet satisfying flavor that pairs wonderfully with pasta, rice, or crusty bread.
Ingredients
Instructions
- 1
Clean shrimp and remove shells
- 2
Make a slit down the back of each shrimp and clean well to create butterfly effect
- 3
Pat shrimp completely dry with paper towels
- 4
Mix together parsley, garlic, mustard, salt, pepper, olive oil, and lemon juice
- 5
Add shrimp to mixture and coat well
- 6
Cook within 10 minutes of combining or lemon juice will start to cook the shrimp
- 7
Heat olive oil in large saute pan over medium-high heat
- 8
Add shrimp and cook about 1 1/2 minutes on each side until cooked through
Tips
Don't marinate longer than 10 minutes as the lemon juice will begin to cook the shrimp and make them tough
Pat shrimp completely dry before marinating to ensure proper searing and prevent oil splatter
Use medium-high heat to get a nice golden sear without overcooking the delicate shrimp
Good to Know
Refrigerate cooked shrimp up to 2 days. Do not store raw marinated shrimp as lemon juice continues cooking process.
Can clean and butterfly shrimp up to 4 hours ahead. Mix marinade separately and combine just before cooking.
Serve immediately while hot. Pairs well with pasta, rice, crusty bread, or over salad greens.
Common Mistakes
Don't over-marinate to avoid mushy texture from acid cooking the shrimp
Ensure pan is hot before adding shrimp to achieve proper sear
Don't overcrowd pan or shrimp will steam instead of sear
Substitutions
cook 30-45 seconds per side
FAQ
Can I use frozen shrimp for this recipe?
Yes, but thaw completely and pat very dry. Frozen shrimp often contains more water which can prevent proper searing and dilute the marinade flavors.
What if I don't have Dijon mustard?
Regular yellow mustard works but use half the amount as it's milder. Whole grain mustard also works well and adds nice texture to the dish.
How long will leftover shrimp keep?
Cooked shrimp keeps in the refrigerator for 2-3 days. Reheat gently in a pan with a little oil or serve cold in salads or pasta dishes.