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Sautéed Shrimp
Learn how to sauté shrimp like a pro. I’ll show you how to get the perfect sear and flavor for…
Learn how to sauté shrimp like a pro. I’ll show you how to get the perfect sear and flavor for a quick, easy weeknight meal or summer appetizer.
Sautéed shrimp is an easy weeknight meal at my house, especially when I start having fun with sides and different carbs to fill out my plate. It’s one of those simple, no-fuss dishes that still makes dinner feel a little bit special.
Here’s the thing, though. As easy as it seems, getting your shrimp just right is a skill many home cooks are still perfecting. Overcooked shrimp can turn rubbery in seconds, and under-seasoned shrimp are a real letdown.
My go-to method has been tested on the toughest critics (my kids!) and is a quick, flavorful, and totally foolproof approach to achieve tender, juicy shrimp every time.
What Kind of Shrimp to Buy
Shopping for shrimp can be overwhelming. You’ve got fresh, frozen, peeled, tail-on, and the list goes on. Here are a few tips for what to look for when you’re shrimp shopping:
- Find medium or large shrimp. Medium shrimp may be labeled 41 to 50 count, and large-size shrimp are labeled as 31 to 40 count. (I like jumbo shrimp for grilling or with a chimichurri with red pepper flakes.)
- Use tail-on or peeled. If you accidentally buy shell-on shrimp, just peel the shell with your fingers before cooking, leaving the tail on. (Pull the tails off before eating.)
- Buy fresh or frozen. Both are the same freshness, since most shrimp are flash frozen after they’re caught. Just make sure to thaw the shrimp before cooking.
- Devein your shrimp. If they’re frozen, this has likely been done for you already. While that visible “vein” — which is actually the shrimp’s digestive tract — is safe to eat, removing it could get rid of some potential grit in your dish.
- Consider wild-caught. Wild-caught seafood is usually a sustainable choice, but there are quality options in well-regulated farms. Check out the Seafood Watch Consumer Guide.
How to Sauté Shrimp
Shrimp on the stove is a regular feature in my meal planning. You’ll want an aluminum, copper, or cast-iron pan for the best sear and caramelization on your shrimp. Non-stick works, too, but you’ll have less browning. (They’ll still be delicious!)
Here’s my step-by-step method for perfect sautéed shrimp, every time:
- Toss the shrimp with your preferred seasonings in a bowl, making sure the shrimp is evenly coated. (I like my magic seafood seasoning, but you have options!)
- Heat unsalted butter or olive oil in a pan over medium-high heat. Add the shrimp in a single layer. Don’t overcrowd the pan. Cook the shrimp in batches to avoid them steaming instead of searing.
- Cook 1 to 2 minutes per side until the shrimp are opaque and cooked through. Avoid overcooking your shrimp; they can get tough quickly!
Pro Tip: Best Way to Thaw Shrimp
Frozen shrimp is so convenient. You can pull it out of the freezer immediately, making it perfect for quick meals after busy days. I know I can relate to that scenario!
Here are two ways to thaw shrimp for this easy sautéed shrimp recipe:
- Day before: Place the frozen shrimp in the refrigerator overnight.
- Day of: Place the frozen shrimp in a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps that freeze together. The shrimp should defrost in about 15 minutes. Make sure to pat them dry before cooking.
A Top 5-Star Review
“Just made this and it was perfect! My daughter and I love shrimp and I have been experimenting with many different sautéed recipes and this was the best.”
– Anne R.
Seasoning Options
The sky’s the limit when it comes to seasoning your sautéed shrimp. You can stick to a bit of salt and black pepper or get creative with one of these for well-seasoned shrimp:
- Seafood seasoning: I call this my magic seafood seasoning. For my simple sautéed shrimp, I use smoked paprika, garlic powder, onion powder, and cumin.
- Cajun-style: Add Cajun seasoning for a big punch of flavor or a blackened seasoning blend for a milder spin.
- Garlic butter shrimp: Lemony garlic butter with minced garlic makes for an flavor-packed dish. If you love garlic as much as I do, feel free to use even more fresh garlic cloves.
- Lemon shrimp: Go basic with salt and fresh lemon juice or add a sprinkle of Italian seasonings, like basil or oregano, for a more herb-forward dish.
- Fajita seasoning: Toss your shrimp in a homemade fajita seasoning and serve them in a tortilla with fajita veggies.
- Old Bay: Shrimp and Old Bay seasoning are the perfect pair. Steal my recipe for Old Bay shrimp for my take on the seafood classic.
Ideal Sides
Shrimp makes for a great appetizer, but add a side, and your sautéed shrimp will be a complete meal. Here are a few of my favorite healthy side dishes for a tasty, easy dinner:
- Couscous: This easy couscous is fluffy and flavorful in just 10 minutes.
- Pasta: Try an easy angel hair or lemon pasta for an elegant meal.
- Rice: I like white rice if my dish is saucy (teriyaki sauce shrimp comes to mind) or brown rice when following this recipe as is. White wine risotto is a nice gluten-free alternative.
- Sauteed veggies: Use whatever you have in the fridge for quick sautéed veggies or a stir fry.
- Salad: Add shrimp to an arugula salad with parmesan shavings for a light, fast dinner.
More Delicious Ways to Cook Shrimp
Sautéed Shrimp
Pin Recipe
Print RecipeThis shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes. Follow the steps below for my favorite take on sautéed shrimp.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4
- Category: Main Dish
- Method: Sauteed
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
- 1 ½ pounds medium, deveined shrimp (tail-on or peeled)
- ¾ teaspoon kosher salt
- ¾ teaspoon smoked paprika (or standard paprika)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon cumin
- 3 tablespoons butter or olive oil*
- 3 lemon wedges
- Fresh parsley or cilantro, for garnish
Instructions
- Thaw the shrimp, if frozen. Pat the shrimp dry with a paper towel.
- In a medium bowl, mix shrimp with salt, smoked paprika, garlic powder, onion powder, and cumin.
- In a large skillet, heat the butter on medium-high heat.
- Add the shrimp and cook for 1-2 minutes per side until just opaque and cooked through, turning them with tongs.
- Spritz with lemon juice and serve immediately.
Notes
*If you’ve just started exploring new recipes for shrimp, it might be easier to start with olive oil. It handles heat better than butter, which can burn easily if you’re not careful. Cooking hack: For the best of both worlds, start with oil and finish with a pat of butter for extra savory flavor.
Sauteed shrimp is best fresh, but it’ll keep up to 3 days in the fridge. First, let the shrimp cool to room temperature, then store in an airtight container. You can include any cooking juices to keep them moist. Reheat gently in a skillet at low heat to keep them from getting rubbery.
