Cooking shrimp on the stove is one of the fastest and most reliable ways to create a delicious meal, whether you’re preparing a quick weeknight dinner or an elegant dish for guests. Shrimp cook in just minutes, absorb flavors beautifully, and pair well with countless sides like rice, pasta, vegetables, or crusty bread.
In this article, you’ll learn exactly how to cook shrimp on the stove using a simple sauté method. The recipe is beginner-friendly, yet the results are restaurant-quality. You’ll also find helpful tips and answers to common questions so you can cook with confidence from start to finish.
1. How to Cook Shrimp on Stove ( Yield: 4 Serving )
Ingredients
- 1 lb large raw shrimp, peeled & deveined
- 8 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp ground paprika
- 1 lemon, to taste
Instructions
Prepare the shrimp
Start by patting the shrimp dry with paper towels. Removing excess moisture is essential because wet shrimp will steam instead of sauté. Make sure all shrimp are fully peeled and deveined. If they were previously frozen, ensure they are completely thawed and drained before cooking.
Season the shrimp evenly
Place the shrimp in a bowl and sprinkle them with salt, black pepper, paprika, and Italian seasoning. Toss gently until each shrimp is evenly coated. Seasoning before cooking allows the spices to cling to the shrimp and enhances their natural sweetness.
Heat the pan properly
Place a large skillet or sauté pan over medium heat. Add the butter and allow it to melt completely. Swirl the pan so the butter coats the surface evenly. The butter should be melted and slightly foamy, but not browned.
Add garlic for aroma
Add the minced garlic to the melted butter and cook for about 30 seconds, stirring constantly. The garlic should become fragrant but not brown. Burnt garlic can turn bitter and overpower the shrimp.
Cook the shrimp – first side
Arrange the shrimp in a single layer in the pan. Avoid overcrowding, as this prevents proper searing. Let the shrimp cook undisturbed for about 2–3 minutes. You’ll notice the edges turning pink and opaque.
Flip and finish cooking
Turn the shrimp over using tongs or a spatula. Cook for another 2–3 minutes, until the shrimp are fully pink, opaque, and curled into a loose “C” shape. Be careful not to overcook, as shrimp can become tough very quickly.
Add lemon to taste
Remove the pan from heat and squeeze fresh lemon juice over the shrimp according to your preference. The acidity brightens the buttery flavors and balances the richness.
Serve immediately
Transfer the shrimp to a serving dish and spoon some of the garlic butter sauce over the top. Serve hot as a main dish or alongside pasta, rice, or vegetables.
2. Tips for Perfect Sauteed Shrimp
Choose shrimp that are similar in size so they cook evenly in the pan. Large shrimp are ideal for sautéing because they stay tender and juicy while developing good flavor.
Before cooking, make sure the shrimp are completely dry; excess moisture can cause them to steam instead of sear, which affects both texture and taste.
Use a wide skillet and avoid overcrowding the pan. Giving each shrimp enough space allows them to make direct contact with the hot surface, creating a lightly golden exterior.
Cook shrimp over medium heat and watch them closely. Shrimp cook very quickly, and even an extra minute can lead to a rubbery texture. As soon as they turn pink and opaque, remove them from the heat to preserve their natural tenderness.
Add delicate ingredients like garlic and herbs at the right time. Garlic should be cooked briefly just until fragrant, as it can burn easily. Finishing the shrimp with a squeeze of fresh lemon juice enhances the overall flavor and balances the richness of butter without overpowering the dish.
3. Frequently Asked Questions
How do I know when shrimp are fully cooked?
Cooked shrimp turn from gray and translucent to pink and opaque. They also curl into a loose “C” shape. If they curl tightly into an “O,” they are likely overcooked.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well as long as they are fully thawed and patted dry before cooking. Excess moisture can prevent proper browning.
Is butter the only fat I can use?
Butter adds rich flavor, but you can substitute part of it with olive oil if desired. This can help prevent burning while still maintaining flavor.
Can I make this recipe dairy-free?
You can replace butter with olive oil or a plant-based butter alternative. The flavor will change slightly, but the shrimp will still be delicious.
What dishes pair well with sautéed shrimp?
Stovetop shrimp pair beautifully with pasta, rice, quinoa, mashed potatoes, or sautéed vegetables. They also work well in tacos or salads.
Can I reheat leftover shrimp?
Shrimp are best eaten fresh, but leftovers can be gently reheated in a skillet over low heat for a short time. Avoid microwaving too long, as this can make them rubbery.
4. Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~360 kcal |
| Protein | ~24 g |
| Total Fat | ~28 g |
| Saturated Fat | ~17 g |
| Carbohydrates | ~2 g |
| Sugar | ~0 g |
| Cholesterol | ~260 mg |
| Sodium | ~520 mg |
Cooking shrimp on the stove doesn’t have to be intimidating. With just a handful of ingredients and a few minutes at the pan, you can create a flavorful, satisfying dish that works for both casual meals and special occasions. By mastering simple techniques like proper seasoning, correct heat, and precise cooking time, you’ll be able to enjoy perfectly sautéed shrimp whenever you like.
Read More: How To Cook Perfect Frozen Shrimp
