Perfect Pan-Seared Shrimp

By Joelene

*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.

Ingredients

• 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

Preparation

Step 1

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.