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!
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
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.
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.
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.
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
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!Recipe Tips
- Don't overcook the shrimp. They are ready fast. Two minutes per side over medium-high heat should be enough for large shrimp.
- 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.
- 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.
- If using jumbo shrimp (16-20 per pound), use two skillets to accommodate them, as I do in the photo below:
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:
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
Easy Weeknight Sautéed Shrimp
Video
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.
- 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.
- Toss with a large spoon to coat the shrimp with the 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.
- Sauté the shrimp until cooked through, about 2 minutes per side. I use two spoons to flip them.
- Transfer the shrimp to a serving platter. Drizzle them with the pan juices, garnish with chopped parsley, and serve.
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
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
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.
Cheryl says
Loved this! Flavorful, quick and easy to make
Sylvia Mudenda says
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!
Vered DeLeeuw says
Love the idea of scrambled eggs, Sylvia!
Shiela Bostelmann says
Absolutely DELICIOUS!!! Thanks so much.
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this recipe, Shiela.
Patrick Spaulding says
These are delicious!
Vered DeLeeuw says
I'm so glad you like these shrimp, Patrick!