sauteed shrimp

The easiest recipe for cooking shrimp. The shrimp is sauteed in garlic butter and lemon sauce and completely ready in 10 minutes.&nbsp;

Garlic Butter Sauteed Shrimp

raw shrimp

unsalted butter

garlic cloves,

Italian seasoning

salt

¼ tsp ground black pepper

½ tsp ground paprika

lemon,

Defrost shrimp and completely pat dry.&nbsp; Devein the shrimp and remove the tail, optional.

Combine the ingredients&nbsp;for the seasoning: the Italian seasoning, salt, pepper and paprika.

In a bowl, coat the shrimp with the seasoning and mix well.

In a skillet, over medium heat, melt the butter and garlic, stirring frequently.

Add shrimp and cook 2-3 minutes per side.

Remove from heat and drizzle freshly squeezed lemon, mix to combine.

Enjoy.

Sautéed shrimp is a quick and easy recipe to make juicy and flavorful shrimp in just 10 minutes.

Sautéed Shrimp

lb shrimp

canola oil

garlic

lemon juice

tsp crushed red pepper flakes

paprika

tbsp parsley

parsley (for garnish)

white wine

vegetable stock (or chickens stock)

If you need to, peel and devein shrimp first or purchase the shrimp that are already cleaned and deveined. You can learn how to peel and devein shrimp here.

You can choose to leave the shrimp tails on or off. It does not change the taste at all. The tails are left on purely for presentation.

Prepare shrimp if needed:

Once the shrimp is clean, pat them dry with a paper towel and place into a mixing bowl.

Add pressed garlic cloves, lemon juice, salt, crushed red pepper flakes, parsley, and paprika. Mix well to make to all shrimp is coated evenly.

Preheat a cooking pan over medium to medium-high heat first.

Once the pan in hot, add oil and spread it around. Add shrimp in one even layer and let them cook until opaque on that side. This will only take a couple of minutes.

Add butter while shrimp is cooking.

Flip each shrimp onto the other side and let them cook until opaque on that side.

Take shrimp out of the pan right away so they don&#039;t keep cooking and garnish with a little more parsley if you&#039;d like.

Cooking Shrimp:

On average, shrimp take 2-3 minutes to cook completely. Jumbo shrimp could take 4-6 minutes, depending on the actual size and thickness. You are looking for the shrimp to turn completely opaque to be done, and no more.

How long do shrimp take to cook:

Right after you take the shrimp out, melt a tablespoon of butter in the pan, then add 1/2 cup of white wine. Let it simmer and reduce by about half over medium heat. 

Whisk in 1/2 tablespoon of lemon juice and a couple of tablespoons of vegetable or chicken stock. There will be a lot of flavor left in the pan from cooking the shrimp but you may still need a little bit of salt. Taste and add a pinch of salt if necessary.

Optional Sauce:

Learn how to cook shrimp on the stovetop like a pro! Don’t walk away, these bite-sized crustaceans require your full attention because they cook fast.

How to Cook Shrimp on the Stovetop

shrimp (16/20 count size, peeled and deveined)

olive oil (divided)

black pepper

parsley

lemon

If using frozen shrimp, defrost in the refrigerator overnight. For quick-defrosting, place shrimp in a colander and run cold water over until no longer icy, about 3 minutes.

Thoroughly drain and pat the shrimp dry using paper towels.

In a medium bowl combine shrimp, 1 tablespoon olive oil, salt, and pepper.

Heat a 12-inch skillet or cast iron pan over medium-high heat. Add 1 tablespoon olive oil, once hot, add the shrimp in a single layer.

Cook without moving until they turn pinkish on the bottom and just starts to curl, about 2 minutes.

Quickly flip and cook until pink, translucent, and curled into a loose “C” shape, about 1 minute. Immediately transfer to a serving dish to prevent overcooking.

Garnish shrimp with parsley and serve with lemon wedges.

Mediterranean-Style Sauteed Shrimp and Zucchini

½ tbsp dry oregano

tsp cumin

tsp coriander

½ tsp sweet paprika

shrimp

tbsp Extra virgin olive oil

½ medium red onion (thinly sliced)

bell pepper (cored

zucchini

cooked chickpeas (from canned chickpeas, drained)

cherry tomatoes (halved)

kosher salt

lemon (juice of)

basil leaves (torn

In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)

Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)

In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)

Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)

Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).

Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

https://content.jwplatform.com/videos/8QVnNzhn.mp4

This simple Mediterranean-style sautéed shrimp and vegetables recipe comes together in just over 20 minutes!

Sauteed Shrimp and Zucchini Recipe

Shrimp with chorizo is startlingly simple, considering how impressive it is. Shrimp, smoky sausage, garlic, chile, and lemon come together in just about half an hour. Serve it as a main for 2, or share it as a tapas-style app.

Shrimp With Chorizo

olive oil

garlic (thinly sliced)

shrimp,

chile pepper flakes

Italian parsley

Crusty bread and chargrilled lemon

Brown

Heat a large skillet over medium heat. Add the chorizo and cook until crisp and the oil is released, 4 to 7 minutes. Use a slotted spoon to move the chorizo to a bowl.

Heat

Add the olive oil to the skillet and reduce the heat to medium-low. Cook the garlic until just starting to color, about 1 minute.☞TESTER TIP:  If your chorizo does not release much oil after frying, you can add a few tablespoons olive oil to produce a nice amount of sauce to allow for dipping with the final dish.

Cook

Increase the heat to high, stir in the shrimp and chile flakes and toss for 1 minute. Add the lemon juice and chorizo and toss until the shrimp are opaque, 1 to 3 minutes more.

Serve

Sprinkle the zest and parsley over the shrimp and serve immediately with crusty bread and chargrilled lemon halves for squeezing.

Here’s a recipe for our favorite Italian shrimp which is something you can easily whip up for friends, family, or a week-day dinner. It pairs beautifully with pasta and other traditional Italian side dishes.

Italian Sautéed Shrimp

Chopped Garlic

Salt to suit your taste

Using the knife or garlic presser if you have one, finely chop or mince the garlic.

Roughly chop the parsley and set it to one side.

Heat the oil in the large pan and when it’s hot, add the shrimp along with the garlic, chopped parsley, and salt.

Let this cook for 5 to 6 minutes, turning a few times and checking to see if the shrimp is pink on the outside and opaque on the inside before removing it from the heat. Once you’re confident that it’s fully cooked it’s ready to serve. Bon appetite!

This Spicy Garlic Shrimp and Tomatoes Sauté is a quick and easy accompaniment to rice, orzo, and pasta!

Spicy Garlic Shrimp and Tomatoes Sauté

all-purpose flour

cayenne pepper

sugar

*lite-salt and fresh ground pepper (,

butter

garlic (, minced)

salt (, (I use lite-salt)*)

cherry tomatoes (, halved)

If shrimp is wet, pat dry with paper towels; set aside.

In a large mixing bowl, combine flour, paprika, cayenne pepper, sugar, salt, and pepper; add shrimp and, using your fingers, mix to combine. Set aside.

Melt butter in a large nonstick skillet or a cast iron skillet.

Add garlic and salt; cook for about 30 seconds, stirring frequently.

Add previously prepared shrimp to the pan; cook for 2 minutes.

Stir in tomatoes, vegetable broth and lemon juice; continue to cook for 3 minutes, or until shrimp is done and tomatoes are tender.

Remove from heat.

Stir in fresh parsley.

Serve over cooked rice, orzo, pasta, etc...

This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.

Perfect Sauteed Shrimp (Really!)

smoked paprika (or substitute standard paprika)

garlic powder

onion powder

cumin

butter oil

cilantro

Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the 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 to 2 minutes per side until just opaque and cooked through, turning them with tongs.

Spritz with juice of the lemon wedges and serve immediately.

A little good cumin goes a long way. 3/4 teaspoon is way too much as it overpowers the other spices. Better is 1/4 teaspoon or even 1/8 teaspoon. I'll have to make this again that way to see how it tastes without cumin overload. Provisional 2 stars.

Wow!  Perfect shrimp recipes.  Quick, pantry stable ingredients and so delicious.  Thank you!

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.

Haven't tried to cook shrimp with directions in so long. Sll I've come prepared with is shrimp,butter,salt,pepper and lemon juice.  Gunna get some garlic for my next go round.

Sauteed Shrimp - juicy shrimp sauteed in a skillet with garlic and white wine. This is one of the easiest shrimp recipes that takes only 15 mins to dinner table.

Sauteed Shrimp

cooking oil

garlic (minced)

salt (or

lemon wedges

Rinse the shrimp with cold running water. Pat dry with paper towels. Use a pair of scissors to cut the legs off the shrimp. Slice the shrimp into halves, lengthwise. Set aside.

Heat up a skillet with the cooking oil. Saute the garlic back and forth a few time until sizzling, but not browned. Add the shrimp, shell side down first.  Saute and cook the shrimp until the shell turn color. Turn them shrimp over and continue to saute.

Add the salt (or soy sauce), black pepper and white wine. Add the parsley and turn off the heat. Dish out and serve immediately with lemon wedges. Squeeze the lemon juice over the shrimp before eating.

Shrimp Chimichurri

dill

basil leaves, whole

serrano peppers (more

garlic cloves

smoked paprika

water

basmati rice

Fresh corn tortillas

Add chopped serrano and garlic into the Molcajete. Sprinkle 2 tablespoons salt over the chiles and garlic to assist the ingredient break down. Using the tejolote (pestle), smash ingredients in a circular motion until a paste.&amp;nbsp;

Add scallion tops to Molcajete and repeat the process, smashing for approximately 3 minutes. Tip:&amp;nbsp; When breaking down herbs it is easier to use the tejolote to smash them using an up-and-down motion to start. Once the herbs are broken down, use the traditional circular motion to grind into a paste.

Add the cilantro and repeat the above process until it forms a paste (about 3 minutes). Tip: Once one herb is ground into a paste, use the tejolote to push the paste to one side of the Molcajete’s bowl, leaving an empty side to process the next whole herb onto.

Add the dill and repeat the above process until it forms a paste (about 3 minutes).

Add the basil and repeat the above process until it forms a paste (about 3 minutes).

Once all the herbs are incorporated and in paste form, add lemon juice into the Molcajete and mix it into the paste using a spoon.&amp;nbsp;

Slowly drizzle 1 cup of olive oil into the mixture, incorporating with a spoon or fork.&amp;nbsp;

Taste the finished sauce and season with more salt or lemon juice if needed.&amp;nbsp;

Use this sauce to marinate meats or to saute shrimp.&amp;nbsp;

Marinate the shrimp by tossing it with paprika and salt, evenly coating all pieces. Let sit for 10 minutes.&amp;nbsp;

Heat a large skillet over medium-low for about 5 minutes or until the surface is hot. Pour in 3 tablespoons of olive oil, allowing to heat for one minute.

Toss in shrimp, making sure each piece lays flat against the skillet’s surface. If your skillet isn’t large enough, work in batches to avoid over-crowding.

Cook shrimp on the first side for one minute, then flip and cook on the reverse side for one minute.

Pour in ½ cup of chimichurri sauce and toss shrimp, cooking another two minutes until the shrimp begins to curl and turn pink.

Add ¼ cup of water to create a pan sauce.

Serve shrimp and pan sauce over basmati rice and/or alongside corn tortillas.

This shrimp dish is so simple yet bursting with delicious Asian flavor. Serve it as an appetizer or pair it with a vegetable side and you've got a great meal.

Easy Chinese Style Sauteed Shrimp

lb raw medium-size shrimp, peeled and deveined

green onions, sliced

garlic,

ginger,

soy sauce

oyster sauce

sesame oil, optional

wine,

Start by cleaning and deveining the shrimp. Heat cooking oil over medium-high heat in a large skillet or wok.

Add oil, the white part of the green onion, ginger, and 2/3 of the garlic. Saute for 1 minute until fragrant. Be careful not to burn.

Quickly add the shrimp to the pan, spreading them out in a single layer. Add in the remaining seasonings.

Cook the shrimp for 2-3 minutes, stirring frequently, until they turn pink and opaque. Reduce to low heat, then add the remaining green onion and garlic.

Finally, garnish with chopped green onions. Serve the sautéed shrimp over steamed rice or with  lo mein noodles for a delicious and quick Chinese meal.

Amazing! We made it strong and loved the authentic Chinese flavors.

We have made this a number of times!! We now add lots more garlic and even more Ginger!! LOVE IT!!!

So delicious! We added lots of garlic and ginger and loved it.

Made this last night again! Used 1/3 cup of both the chopped ginger and garlic. Full-on flavor! It may be too strong for some but we love it. So dang yummy!

This was so delicious. It was so quick too. Thank you!

Reminds me of the ginger lobster dish served in restaurants. Sauce was a hit and will probably become my first choice way of serving shrimp.

Top 11 sauteed shrimp recipes from across the web

The most viewed sauteed shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlic Butter Sauteed Shrimp

Sautéed Shrimp

How to Cook Shrimp on the Stovetop

Mediterranean-Style Sauteed Shrimp ...

Shrimp With Chorizo

Italian Sautéed Shrimp

Spicy Garlic Shrimp and Tomatoes Sa...

Perfect Sauteed Shrimp (Really!)

Sauteed Shrimp

Shrimp Chimichurri

Easy Chinese Style Sauteed Shrimp

Top 11 sauteed shrimp recipes from across the web

The most viewed sauteed shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Butter Sauteed Shrimp

Sautéed Shrimp

How to Cook Shrimp on the Stovetop

Mediterranean-Style Sauteed Shrimp ...

Shrimp With Chorizo

Italian Sautéed Shrimp

Spicy Garlic Shrimp and Tomatoes Sa...

Perfect Sauteed Shrimp (Really!)

Sauteed Shrimp

Shrimp Chimichurri

Easy Chinese Style Sauteed Shrimp

The most viewed sauteed shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine