Pan-Seared Head-On Shrimp

Do you want to taste the ultimate freshness of seafood? Come and try this dish of pan-seared head-on shrimp! Follow our recipe and with just a few simple steps, you can easily make delicious pan-seared head-on shrimp.

From processing the shrimps to frying and taking them out of the pan, every step is simple and easy to understand. Come and try it!

Why do you like pan-seared head-on shrimp?

For cooking shrimps, I super like the pan-seared method. It is simple and pure and can retain the original flavor of the shrimps. Unlike deep-frying which is oily and boiling which is bland.

Only a little oil is used for slow frying. Listening to the sizzling sound and seeing the shrimps change color is very healing.

After frying, the shrimp skin is golden and crispy, and the shrimp meat is springy. The combination of crispy outside and tender inside is extremely charming

When pan-seared, I generally choose shrimps with heads.

First, the appearance is good. The whole shrimp is complete and shows elegance. Second, it can test freshness. The condition of the shrimp head can reflect the quality of the shrimps.

In terms of taste, when frying, the oil from the shrimp head seeps into the shrimp meat, making it more fragrant. The combination of crispy shrimp head and tender shrimp meat has an excellent taste hierarchy.

How to choose shrimps?

The following types of shrimp are more suitable for making pan-seared head-on shrimp. The selection methods are as follows:

Nine-Banded Shrimp: The shrimp meat is sweet and springy, with unique nine stripes.

It is advisable to choose those without defects, with clear stripes, natural brown color and luster, full of vitality, and with firm and springy meat when pinched and proper taste.

After pan-seared, it is crispy on the outside and tender on the inside with mellow taste.

Black tiger shrimps: Large in size, hard in shell, and with firm and fragrant meat.

Choose those with bright and lustrous surface color, clear and neat stripes, uniform in size, and with firm and springy meat when pressed.

After pan-seared, it has a good shape, crispy on the outside and tender and springy on the inside.

Whiteleg shrimps: Thin shell, tender meat, delicious taste and suitable price.

When choosing, select those with complete body, bright and undamaged shell, bluish-gray or light brown and transparent, with complete tentacles and feet and alive, and with proper sea smell.

After pan-seared, it has a good taste.

Common Mistakes to Avoid

Improper handling: Ensure that the shrimp intestine and stomach pouch are removed cleanly to avoid sand and peculiar smell.

Insufficient marinating: Marinate for at least 10 minutes. Spread the seasonings evenly to make the shrimp meat flavorful.

Loss of control over heat: Fry over medium heat. Fry the shrimp meat until golden brown and then turn it over to avoid overcooking or undercooking.

Excessive turning: Turn the shrimp less when frying to keep the shrimp meat intact and have a better taste.

Imbalance of seasonings: Use an appropriate amount of seasonings, not too much and not too little, to maintain the original taste of the shrimp.

Neglecting details: Keep the surface of the pot clean and use an appropriate pot to ensure uniform heating.