Sautéed shrimp is a quick and easy recipe to make juicy and flavorful shrimp in just 10 minutes.
Ingredients
- 1 lb peeled and deveined shrimp
- 1 tbsp canola oil
- 4 garlic cloves
- 2 tsp lemon juice
- 1/2-1 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp paprika
- 1/2 tbsp parsley
- 2 tbsp unsalted butter
- parsley for garnish
Optional Sauce:
- 1 tbsp unsalted butter
- 1/2 cup white wine like Pinot Grigio or Chardonnay
- 1/2 tbsp lemon juice
- 2 tbsp vegetable stock or chickens stock
Instructions
Prepare shrimp if needed:
- If you need to, peel and devein shrimp first or purchase the shrimp that are already cleaned and deveined.
- 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.
Cooking Shrimp:
- 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’t keep cooking and garnish with a little more parsley if you’d like.
How long do shrimp take to cook:
- 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.
Optional Sauce:
- 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.
