This quick and easy Sautéed Shrimp goes great on just about anything you can think of—pasta, rice, French bread, polenta, grilled veggies, and more!
If you read my work on FFF often, you know how I feel about seafood—and you know how deep my love of shrimp goes. Of all the delicious seafood types, shrimp is the easiest to cook with (in my opinion), and it’s the most available in my local grocery stores, so I end up eating a lot of shrimp.
Shrimp is also (again, in my opinion) the perfect protein. Why? Because it’s the “little black dress” of the protein world. In other words, it goes great with everything. You can put shrimp on top of brown rice, polenta, pasta, quinoa, buckwheat, a po’boy bun, salad, corn tortillas, or even a pile of grilled veggies—and it tastes like it belongs there.
This sautéed shrimp recipe is a step-by-step method for shrimp success. Don’t let the simplicity fool you, though—the recipe yields lightly seasoned, generously buttered, perfectly cooked shrimp with the ideal garnishes of lemon and parsley. If you want a tasty shrimp snack, this recipe will get you there, and if you want a primer on how to sauté shrimp, we’re here for you on that level, too. My only suggestion is to make a double batch, because half a pound of shrimp goes down like an appetizer. Just sayin’.
Is Sautéed Shrimp Healthy?
Shrimp is an excellent source of high-quality lean protein and omega-3 fatty acids while also being low in calories. Cooking shrimp in extra-virgin olive oil increases the amount of healthy unsaturated fats in the meal. If you want to cut the saturated fat even further, feel free to omit the butter—but it’s so good with the butter as a finishing addition, so choose carefully.
This recipe is suitable for pescatarians and keto and low-carb dieters. You can make it dairy-free by replacing the butter with a vegan butter substitute. Pair these shrimp with some fresh veggies and a serving of healthy starches, like brown rice or a sweet potato, and you’ll have yourself a top-notch healthy dinner!
How To Safely Handle Shrimp
Handling raw shrimp can be scary to a shrimp newbie, and perhaps for good reason. These crustaceans need to be handled properly. But if you carefully store them in a way that decreases drastic temperature rises, you and your shrimp will be safe.
In the fridge, the safest way to store them is over ice. Store the shell-on shrimp over a bowl of ice as you’re peeling them, and have another bowl of ice nearby to store the shelled shrimp. In other words, keep them on ice at all times, even as you’re working.
When they’ve all been peeled, stash the peeled shrimp in the fridge (in their bowl of ice, of course), then wash your hands, bowls, and utensils with hot water and soap. Wipe down countertops, the inside of your sink basin, and any other surface the shrimp may have touched with antibacterial cleaner or dish soap and hot water.
If you’re using frozen shrimp, thawing them in the fridge overnight is the safest way to start.
How Do I Store Leftover Shrimp?
Let the shrimp cool completely. Place in an airtight container and store in the fridge for up to 3 days. I recommend only making as much shrimp as you know folks will eat. You can freeze cooked shrimp (for up to 3 months), but the texture is much better when they’re freshly cooked! If you choose to freeze leftover shrimp, store them in a freezer-safe zip-top bag with as much air squeezed out as possible or, preferably, a vacuum-sealed bag.
Serving Suggestions
I personally love my sautéed shrimp as a simple meal with brown rice, chickpeas, or quinoa, paired with some avocado slices, tamari, mushrooms, and fresh cucumber chunks. But you can dress these shrimp however you like!
Try adding some shrimp to this Keto Steak with Garlic Butter Mushrooms. Steak and shrimp make a natural pair, but what makes this particular meal so right is the garlic butter mushrooms. You can also pair your shrimp with a side of this glorious Parmesan-Roasted Ranch Cauliflower with Avocado or this Classic Succotash. If you’re looking to make a cooling summer meal, add these shrimp to this Avocado Pesto Healthy Pasta Salad With Zucchini Noodles!
Ingredients
- ½ pound large shrimp
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter cold
- 3 tablespoons fresh parsley chopped
- 1 large lemon cut into wedges, for garnish
Instructions
- Peel and devein shrimp. Leave the end of the tail on. Once peeled and deveined, pat the shrimp dry with a paper towel and place in a mixing bowl.
- Combine salt, pepper, smoked paprika, garlic powder, and ground cumin in a small bowl and mix well. Add the spices to the bowl of shrimp, and add the olive oil. Cover the bowl and place in the fridge to let the shrimp marinate for at least 5 minutes, up to 10 minutes.
- Heat a skillet on high, then add the marinated shrimp in one even layer. Sautée for 2 minutes, then flip the shrimp and cook for another 2 minutes. Turn off the heat and add the cold butter. Once the butter is melted, stir the shrimp to coat.
- Transfer the sautéed shrimp to a plate and garnish with lemon wedges and parsley. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Fast, easy and tasty! I love that you can add additional spices to change things up!
Thanks for reading! Glad you enjoyed the recipe.
I enjoyed this shrimp recipe! Very simple and tasty!
Glad to hear you enjoyed this recipe. Thanks for reading and rating!
So good!!! Made it in minutes. My new go-to!
Glad to hear you enjoyed this great recipe. Thanks for reading!