Pan-seared shrimp is one of the simplest, most delicious forms of seafood—if you can manage to cook it properly.
It seems like an easy process, but the high heat from the pan combined with the delicate shrimp’s quick cooking time make it very difficult to achieve both a browned exterior and an interior that isn’t overcooked.
But it doesn’t have to be that way. Cook’s Illustrated’s Andrew Janjigian developed a series of pan-seared shrimp recipes (which boast toppings such as peanuts, black pepper, and lime; black beans, ginger, and garlic; and even pistachio, cumin, and parsley). In the process, he came up with a method that employs a few unique steps.
After salting the shrimp to both remove moisture and season them, the magic begins.