Secrets for Perfect Pan-seared Shrimp
Easy Pan-Sear Method Produces Moist, Caramelized, Tender Shrimp
Nov 15, 2009
Pan-searing requires a short cooking time at a high temperature. Then the temperature is turned down or the food is removed from the heat . Pan-searing or browning is used when the cook wants to produce a crisp exterior and interesting interior texture. Searing is very easy to do and only requires a large skillet.
Best Pan-seared Shrimp
Keith Dresser, in Cook’s Illustrated (2009), tested several methods for producing the best pan-seared shrimp. The goal was to find a technique that yielded a combination of a deeply caramelized outer crust with a juicy interior.
Follow Dresser’s basic rules for perfect pan-seared shrimp every time.
Use Peeled Shrimp
Peel shrimp prior to cooking. Leaving the shell on prevents the shrimp from caramelizing.
Large Skillet or Small Batches
Use the largest skillet in the kitchen. The shrimp cannot be crowded in the pan or they will steam rather than sear. Steaming produces a pale shrimp and no crust. A 12-inch skillet can accommodate about ¾ pound of shrimp for searing.
Cooking Oil is Necessary
Use a bit of oil when pan-searing. A dry pan leaves shrimp with a metallic taste and butter tends to burns at the higher temperature required for searing.
Add a Pinch of Sugar
Do not use brined shrimp if searing method is used. The brining process adds just enough moisture to prevent the shrimp from caramelizing. Dresser did find that adding a bit of sugar heightens the flavor and accentuates the natural saltiness of the shrimp. Sugar also helps with the browning process.
The Secret is Carry-over Cooking
Use carry-over cooking to avoid over-cooked shrimp. 1.5 lbs. of shrimp must be cooked in two batches when using a 12-inch skillet. Dresser developed a technique to prevent over-cooking and keeping the first batch of the shrimp at serving temperature.
The Dresser technique is to sear shrimp on one side, remove the pan from the heat, flip each shrimp over and allow the residual heat to finish the cooking process. Remove the first batch to a large plate and cook the remaining shrimp. Return first batch to the pan and allow all the shrimp to reheat with the lid on skillet.
Perfect Pan-Seared Shrimp Recipe
- 2 tablespoons canola oil
- 1.5 lbs. 21/25 shrimp, peeled and deveined *
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon sugar
Directions
- In 12-inch skillet, heat 1 tablespoon oil over high heat until oil smokes.
- In a medium bowl, toss shrimp with salt, pepper and sugar.
- Add half the shrimp to the hot pan. Be sure that shrimp are not overcrowded and are in a single layer. Cook about 1 minute. The edges should be pink and the shrimp should have a nice brown crust.
- Remove the pan from the heat.
- Turn the individual shrimp over.
- Let the shrimp stand in pan about 30 seconds.
- Transfer shrimp to holding plate.
- Repeat process with second batch using remaining tablespoon of oil.
- After the second batch has been standing 30 seconds, return the first batch to the pan. Cover the pan and let all the shrimp stand 1-2 minutes until the shrimp are cooked through.
Serve right away.
*Shrimp are sold by number of shrimp in one pound. The measure 21/25 means that there are 21 to 25 shrimp in one pound. If using different sized shrimp, adjust cooking and standing times appropriately.
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