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Home » Seafood Recipes » Sautéed Shrimp

Sautéed Shrimp

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Apr 30, 2025
7 Comments
5 from 11 votes

Jump to Recipe Review Recipe

These sautéed shrimp are one of my go-to meals. If you have shrimp in the freezer and a few spices in your pantry, you can make them today!

Sautéed shrimp are served on a white plate.

Whenever I'm unsure what to make for dinner, shrimp are a quick and easy solution. I always have a bag or two in my freezer, and even if I forgot to defrost them overnight, I can do so right before cooking. These sautéed shrimp are packed with flavor thanks to the warm, bold spices - smoked paprika, cumin, and cayenne pepper. And they are ready in less than 20 minutes.

Ingredients and Substitutions

The ingredients needed to make  sautéed shrimp.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Shrimp: It's best to use large (31-40 pieces per pound) or extra-large (21-25 pieces per pound) shrimp. They should be peeled and deveined. The tail can be on or off. Tail-on is prettier, but tail-off is easier to eat.
  • Olive oil: You can substitute it with melted butter or ghee (clarified butter).
  • To season: Kosher salt, black pepper, smoked paprika, garlic powder, ground cumin, dried thyme, and cayenne pepper.
  • Parsley: Used mostly for garnish, although it also adds flavor. Cilantro is a great substitute.
  • Optional: Sometimes, I sprinkle the finished dish with grated Parmesan for added flavor.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Pat the shrimp dry with paper towels. Place them in a large bowl and add the olive oil and spices. Toss with a large spoon to coat.

Mixing the shrimp with oil and spices.

Heat a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer. Sauté the shrimp until cooked through, about 2 minutes per side. I use two spoons to flip them, as shown in the photo below.

Flipping the shrimp in the pan.

Transfer the shrimp to a serving platter. Drizzle them with the pan juices, garnish with chopped parsley, and serve. See how juicy they are! They are absolutely gorgeous.

A closeup of a sauteed shrimp that shows how juicy it is.

5 stars rating. Absolutely delicious. The recipe was easy to follow and the notes very helpful too for those of us who do not usually cook shrimp. I think they would go well with scrambled eggs, too!
Sylvia Mudenda
Read more comments

Recipe Tips

  1. Don't overcook the shrimp. They are ready fast. Two minutes per side over medium-high heat should be enough for large shrimp.
  2. Make sure the shrimp are completely dry before cooking. If they're fresh, place them on paper towels to drain. If you've defrosted them overnight, run them under lukewarm water to eliminate any residual ice, then place them on a double layer of paper towels, in a single layer, to dry for ten minutes. Any extra moisture will cause them to steam instead of sauté, diluting the flavor of the spices.
  3. Storage: You can keep the leftovers in a shallow, airtight container in the fridge for up to three days. Reheat them gently in the microwave at 50% power, use them cold in salads or lettuce wraps, or serve them with cocktail sauce.
  4. If using jumbo shrimp (16-20 per pound), use two skillets to accommodate them, as I do in the photo below:
Jumbo shrimp are cooked in two skillets.

Serving Suggestions

Sautéed shrimp are delicious when served on top of any of the following:

  • Zucchini noodles
  • Shirataki noodles
  • Cauliflower rice
  • Mashed cauliflower
  • Sauteed spinach
  • Spaghetti squash noodles, as shown in the photo below:
Sauteed shrimp are served on to pof spaghetti squash.

You can also use them in a salad. They make a great addition to this arugula salad, or you can use them instead of chicken in this Cobb salad.

Recipe Card

Sautéed shrimp are served on a white plate with a napkin.
5 from 11 votes
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Easy Weeknight Sautéed Shrimp

Coated in olive oil and lots of delicious spices, these sautéed shrimp are incredibly flavorful and ready in under 20 minutes.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 3 servings
Calories: 241kcal
Author: Vered DeLeeuw
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Ingredients

  • 1 pound raw shrimp - Large (31-40 pieces per pound), peeled and deveined
  • 3 tablespoons olive oil

Spices:

  • 1 teaspoon Diamond Crystal kosher salt - Or ½ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper

Garnish:

  • 2 tablespoons parsley - Chopped

Instructions

  • Pat the shrimp dry on both sides with paper towels. Place them in a large bowl. Add the olive oil.
    Adding olive oil to the shrimp.
  • In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, ground cumin, dried thyme, and cayenne pepper. Add the spice mixture to the shrimp.
    Adding spices to the shrimp.
  • Toss with a large spoon to coat the shrimp with the oil and spices.
    Mixing the shrimp with oil and spices.
  • Heat a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer. Use a rubber spatula to transfer any residual oil and spices from the mixing bowl to the skillet.
    Shrimp sauteed in a skillet.
  • Sauté the shrimp until cooked through, about 2 minutes per side. I use two spoons to flip them.
    Flipping the shrimp in the pan.
  • Transfer the shrimp to a serving platter. Drizzle them with the pan juices, garnish with chopped parsley, and serve.
    Garnishing sauteed shrimp with parsley.

Notes

  • Don't overcook the shrimp. Two minutes per side over medium-high heat should be enough for large shrimp.
  • Make sure the shrimp are completely dry before cooking them. If they're fresh, place them on paper towels to drain them. If you've defrosted them overnight, run them under lukewarm water to remove any residual ice, then place them on a double layer of paper towels, in a single layer, to dry for 10 minutes. Any extra moisture will cause them to steam instead of sautéing and dilute the spices' flavor.
  • If you'd like to lower the sodium content, you can use just ½ teaspoon of Diamond Crystal Kosher Salt. The sodium per serving will be reduced to 1046 mg. 
  • You can keep the leftovers in a shallow, airtight container in the fridge for up to three days. Reheat them gently in the microwave at 50% power, or use them cold in salads, lettuce wraps, or served with cocktail sauce.

Nutrition per Serving

Serving: 0.3 recipe | Calories: 241 kcal | Carbohydrates: 3 g | Protein: 21 g | Fat: 16 g | Saturated Fat: 2 g | Sodium: 1233 mg | Fiber: 1 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Comments

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    Recipe Rating




  1. Cheryl says

    March 31, 2025 at 4:50 pm

    5 stars
    Loved this! Flavorful, quick and easy to make

    Reply
  2. Sylvia Mudenda says

    October 02, 2024 at 9:56 pm

    5 stars
    Absolutely delicious. The recipe was easy to follow and the notes very helpful too for those of us who do not usually cook shrimp. I think they would go well with scrambled eggs too!

    Reply
    • Vered DeLeeuw says

      October 03, 2024 at 10:50 am

      Love the idea of scrambled eggs, Sylvia!

  3. Shiela Bostelmann says

    April 29, 2024 at 12:56 pm

    5 stars
    Absolutely DELICIOUS!!! Thanks so much.

    Reply
    • Vered DeLeeuw says

      April 29, 2024 at 1:54 pm

      Yay! I'm so glad you enjoyed this recipe, Shiela.

  4. Patrick Spaulding says

    January 05, 2024 at 4:51 pm

    5 stars
    These are delicious!

    Reply
    • Vered DeLeeuw says

      January 05, 2024 at 5:28 pm

      I'm so glad you like these shrimp, Patrick!

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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