Sautéed Shrimp

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


  • 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


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.

Leave a Reply

Your email address will not be published. Required fields are marked *