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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.
What we love about this recipe
Here’s a recipe that knocks us off our feet every time. This really is the perfect sauteed shrimp! This basic kitchen skill is something that many home cooks have yet to master. It’s easy once you know a few tricks on how long to cook shrimp and how to season it.
Turns out, it tastes even better than good: it’s truly great! The tender, juicy savory flavor is so remarkable, you won’t be able to stop taking bites. We can’t, and it’s always a hit with our kids. Here’s our secret seasoning blend and exactly how to make what we think is the best sauteed shrimp.
Types to buy for sauteed shrimp
There are lots of options for shrimp at the store, which can be overwhelming (frozen, fresh, tail on, shell on, size, and more). Here’s what to look at for this sauteed shrimp recipe:
- Find medium or large shrimp. Medium shrimp may be labeled 41 to 50 count, and large is labeled as 31 to 40 count, indicating how many shrimp per pound.
- Use tail on or peeled. The best shrimp for this recipe is tail on or peeled. Tail on looks nice, but you do have to pull them off when eating. If you accidentally buy shell on shrimp, don’t worry: you can remove the shell with your fingers before cooking, leaving the tail on.
- Fresh or frozen. Both are essentially the same freshness since most shrimp are immediately flash frozen after they are caught. Just make sure to thaw the shrimp before cooking.
- Wild caught. Fish wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
How to sauté shrimp: step by step
Shrimp is so easy to cook on the stove, you’ll find yourself whipping up sauteed shrimp on the regular! Here are the basic steps for how to sauté shrimp:
Step 1: Toss the shrimp with seasonings in a bowl. Use our secret seasoning blend (below), or salt and pepper to taste. Do this first so the shrimp are evenly coated in spices.
Step 2: Heat butter or olive oil in an aluminum or cast iron skillet over medium high heat. Add the shrimp.
Step 3: Cook 1 to 2 minutes per side until the shrimp are just opaque and cooked through: not longer. Avoid overcooking it, which makes it tough; cook just enough so it’s tender and juicy.
💡Pro tip: The best skillet for sauteing is aluminum, copper, or cast iron, which gets the best sear and caramelization on the outside of the shrimp. Non-stick works too: there will be less browning, but it will still taste delicious.
Best seasoning for shrimp
The shrimp seasoning in this recipe is simple but very effective. We based the recipe on our Magic Seafood Seasoning, which we’ve been using for years and always gets great reviews. People take one bite and say, “What’s in this?” For this sauteed shrimp, we used a pared down version of that blend so you only need 4 spices. Here’s what you’ll need:
- Smoked paprika
- Garlic powder
- Onion powder
- Cumin
Other seasoning variations
Of course, the sky’s the limit when it comes to sauteed shrimp! You don’t have to make our perfect seasoning blend: though of course we hope you do! This shrimp comes out fantastically with just a little S&P. Or, you can mix it up with other sauces and seasonings. Here are a few other shrimp seasoning ideas:
- Lemon shrimp: Go basic with just salt and lemon juice (optionally, add a sprinkle of chives, basil or oregano).
- Honey garlic shrimp: A favorite! Go to Honey Garlic Shrimp.
- Garlic shrimp: Make garlic shrimp with minced garlic.
- Cajun shrimp: Add Cajun seasonings, or for a milder spin go for blackened seasoning.
- Teriyaki shrimp: Toss with homemade teriyaki sauce.
- Shrimp fajitas: Toss with fajita seasoning and serve in a tortilla with fajita veggies!
How to thaw shrimp
Frozen shrimp is so convenient: you can pull it out of the freezer at moment’s notice for a quick meal! Here are two ways to thaw shrimp for this sauteed 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 of shrimp that freeze together. The shrimp should defrost in about 15 minutes. Make sure to pat it dry before using!
Make it a meal!
Sauteed shrimp is ready in 10 minutes, and you only need a side to make it a meal! Here are a few healthy side dish recipes to make it into a tasty easy dinner:
- Add couscous. This easy couscous (or Israeli couscous) cooks in just 10 minutes!
- Add rice. Go to white rice or brown rice. You can also try lentil rice (rice made from lentils), which cooks even faster.
- Add broccoli. Try quick sauteed broccoli or pan fried broccoli.
- Add a colorful veggie sauté. Try sauteed veggies or succotash.
- Add a salad. This arugula salad makes an extremely fast dinner.
Dietary notes
This sauteed shrimp recipe is pescatarian, gluten-free and dairy free (with olive oil).
Frequently asked questions
Both work! Buy fresh if you can, but frozen is just as delicious. If using frozen, thaw the shrimp completely and pat dry before cooking for even browning.
A large skillet or sauté pan with a heavy bottom is ideal for even heat distribution. Aluminum, copper, or cast iron are excellent choices.
Medium high heat is key! Get your pan nice and hot with a drizzle of oil before adding the shrimp. Don’t overcrowd the pan – cook the shrimp in batches to avoid them steaming instead of searing.
Shrimp cook very quickly! Depending on the size, they typically only need 1 to 2 minutes per side, until they turn opaque and pink. Overcooked shrimp become rubbery, so watch them closely.
Perfect Sauteed Shrimp (Really!)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
Description
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.
Ingredients
- 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
- ¾ teaspoon kosher salt
- ¾ teaspoon smoked paprika (or substitute standard paprika)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon cumin
- 3 tablespoons butter or olive oil
- 3 lemon wedges
- Fresh cilantro or parsley, for garnish
Instructions
- 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.
- Category: Main Dish
- Method: Sauteed
- Cuisine: Seafood
- Diet: Gluten Free
More great shrimp recipes
Shrimp is one of our favorite ways to a fast and healthy meal! Here are a few more great shrimp recipes we make on the regular:
- Toss in bright green sauce to this Easy Pesto Shrimp
- Grab a Shrimp Roll, or a skillet of Cajun Shrimp Pasta or Easy Cajun Shrimp
- Go for fast dinners, a Shrimp Stir Fry or Classic Shrimp Fajitas
- Boil up some Old Bay Steamed Shrimp, or bake tasty Coconut Shrimp
- Bake a 3 Cheese Shrimp Pizza
- Go retro with creamy Classic Shrimp Salad
- Throw shrimp over noodles with Creamy Shrimp Pasta
- Opt for cozy and comforting with Shrimp Fried Rice
I used will caught Argentinian raw shrimp. Cooked 1 1/2 min per side. 1lb worth. Should have used less cumin, but very tasty. Thank u
Made it without cumin just because I don’t have any and it was delicious. Fast to whip up with stuff I had in hand in my pantry. Saved my dinner dilemma. Will definitely make this again.
Thanks for your recipe. I used it last night(10/24/23). Everything turned out just like y’all said. Good and juicy !!
The shrimp turned out to be excellent, great recipe!
YUM!
Tried this recipe and I loved it. Five Stars all damn day!
Thank you!
Haha! Thank you!
This is a go to recipe in our house! My man and I absolutely love this recipe! It’s quick, easy and AMAZING!
I did not like this recipe at all. Perhaps it was the cumin.
These were delicious! I followed the recipe as written and they came out beautifully. I just ate them by themselves for dinner!