These sautéed shrimp are one of my go-to meals for my family. If you have some shrimp in the freezer and a few spices in your pantry, you can make them today!
Coated in olive oil and lots of spices, they are incredibly flavorful, and they’re ready in less than 20 minutes.
Whenever I’m at a loss as to what to make for dinner, shrimps are such an easy solution.
I always have a bag or two in my freezer, and even if I forget to defrost them overnight, I can do so right before cooking them.
Here’s an overview of the ingredients you’ll need to make these sautéed shrimp. The exact measurements are listed in the recipe card below.
- Shrimp: I use large shrimp in this recipe. They should be peeled and deveined. The tail can be on or off – I’ve made both and they both work.
- Olive oil: This is by far my favorite oil to cook with. You can use avocado oil instead if you’d like to use an oil with a higher smoke point. But it won’t be as flavorful. I’ve tried both versions and I much prefer olive oil.
- To season: I like to use kosher salt, black pepper, smoked paprika, garlic powder, ground cumin, dried thyme, and cayenne pepper.
- Parsley: Used mostly for garnish, although it also adds flavor to the finished dish.
- Sprinkle the finished dish with dry-grated parmesan. It’s really good!
- Replace the thyme with dried oregano. I often do and I like the flavor that oregano gives this dish.
- You can add half a teaspoon of onion powder.
- Use melted butter or ghee instead of olive oil. It’s delicious!
Sautéed Shrimp Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here’s an overview of the steps:
Place the shrimp in a bowl. Add olive oil and spices. Gently mix to coat.
Heat a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer. Cook the shrimp until cooked through, about 2 minutes per side, then serve.
- Don’t overcook the shrimp. Shrimps are ready fast. Two minutes per side over medium-high heat should be enough for large shrimp.
- Make sure the shrimp are completely dry before you use them in this recipe. If they’re fresh, place them on paper towels to drain them. If you’ve defrosted them overnight, run them under lukewarm water to get rid of any residual ice, then place them on a double layer of paper towels, in a single layer, to dry for 10 minutes. Any extra moisture will cause them to steam instead of sautéing and will also dilute the flavor of the spices.
Yes, absolutely. I often do. But frozen shrimp can introduce water into the dish, which is very important to avoid. So make sure they are completely defrosted, run them under lukewarm water to get rid of any residual ice, then place them on a double layer of paper towels, in a single layer, to dry for 10 minutes.
I like to use olive oil. Good alternatives include butter and ghee. You can also use a neutral-flavored oil such as avocado oil, but I prefer to use oils that impart flavor to the dish.
Yes. You should use peeled and deveined shrimp in this recipe. The tail can be on or off. Tail on is prettier, but tail off is easier to eat.
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Coated in olive oil and lots of spices, these flavorful sautéed shrimp are ready in less than 20 minutes.
Servings: 3 servings
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Pat the shrimp dry on both sides with paper towels. Place them in a large bowl.
Add the olive oil. Mix the spices, then add them too, and toss with a large spoon to coat.
Heat a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer. Use a rubber spatula to transfer any residual oil and spices from the mixing bowl to the skillet.
Sautee the shrimp until cooked through, about 2 minutes per side.
Transfer the shrimp to a serving platter. Drizzle them with the pan juices, garnish with chopped parsley, and serve.
Add Your Own Notes
Nutrition per Serving
Serving: 0.3recipe | Calories: 241kcal | Carbohydrates: 3g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Sodium: 1233mg | Fiber: 1g