• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Fall Recipes
  • Subscribe
  • Recipe Index
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Fall Recipes
  • Subscribe
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Seafood Recipes » Sautéed Shrimp

    Sautéed Shrimp

    Last updated: Aug 29, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

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

    Coated in olive oil and lots of spices, they are incredibly flavorful and ready in less than 20 minutes.

    Sauteed shrimp served on a white plate with a napkin.

    Whenever I'm not sure what to make for dinner, shrimp are an easy solution. I always have a bag or two in my freezer, and even if I forget to defrost them overnight, I can do so right before cooking them.

    I often make recipes such as shrimp in cream sauce, shrimp and sausage, pesto shrimp, and garlic butter shrimp. These sautéed shrimp are especially good, thanks to the warm, bold-flavored spices used in this recipe - smoked paprika, cumin, and cayenne pepper.

    Jump to:
    • Ingredients
    • Variations
    • Sautéed Shrimp Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Shrimp Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to make  sautéed shrimp.

    Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.

    • Shrimp: I use large shrimp in this recipe. They should be peeled and deveined. The tail can be on or off - I've made both, and they both work.
    • Olive oil: This is by far my favorite oil to cook with. You can use avocado oil instead if you'd like to use an oil with a higher smoke point. But it won't be as flavorful. I've tried both versions, and I prefer olive oil.
    • To season: Kosher salt, black pepper, smoked paprika, garlic powder, ground cumin, dried thyme, and cayenne pepper.
    • Parsley: Used primarily for garnish, although it also adds flavor.

    Variations

    • Sometimes, I sprinkle the finished dish with dry-grated parmesan. It's really good!
    • Replace the thyme with dried oregano. I often do, and I like the flavor that oregano gives this dish.
    • You can add half a teaspoon of onion powder.
    • Use melted butter or ghee instead of olive oil. It's delicious!

    Sautéed Shrimp Instructions

    The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps:

    Place the shrimp in a bowl. Add olive oil and spices. Gently mix to coat.

    A photo collage showing steps 1-4 for making sautéed shrimp,

    Heat a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer. Cook the shrimp until cooked through, about 2 minutes per side, then serve.

    A photo collage showing steps 5-8 for making sautéed shrimp.

    Expert Tips

    1. Don't overcook the shrimp. Shrimp are ready fast. Two minutes per side over medium-high heat should be enough for large shrimp.
    2. Ensure the shrimp are completely dry before using them in this recipe. If they're fresh, place them on paper towels to drain them. 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 sautéing and dilute the spices' flavor.

    Recipe FAQs

    Can I use frozen shrimp in this recipe?

    Yes. I often do. But frozen shrimp can introduce water into the dish, and we want to avoid that. So before using them, ensure they are completely defrosted, run them under lukewarm water to get rid of any residual ice, then place them on a double layer of paper towels, in a single layer, to dry for ten minutes.

    What size of shrimp should I use?

    It's best to use large (31-40 pieces per pound) or extra-large (21-25 pieces per pound) shrimp in this recipe.

    What cooking oil should I use?

    I like to use olive oil. Good alternatives include butter and ghee. You can also use a neutral-flavored oil such as avocado oil, but I prefer oils that impart flavor to the dish.

    Should I devein the shrimp before using them?

    Yes. You should use peeled and deveined shrimp in this recipe. The tail can be on or off. Tail on is prettier, but tail off is easier to eat.

     Sautéed shrimp in a skillet.

    Serving Suggestions

    I like to serve these sautéed shrimp on top of any of the following:

    • Zucchini noodles
    • Shirataki noodles
    • Spaghetti squash noodles
    • Cauliflower rice
    • Mashed cauliflower
    • Sauteed spinach

    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.

    Storing Leftovers

    You can keep the leftovers in the fridge in a shallow, airtight container 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.

    Sautéed shrimp topped with chopped parsley.

    More Shrimp Recipes

    • Sesame shrimp served on a white plate with chopsticks.
      Sesame Shrimp
    • Broiled shrimp served on a white plate.
      Broiled Shrimp
    • Shrimp parmesan served on a white plate with a fork.
      Shrimp Parmesan
    • Shrimp salad served in a white bowl with a napkin.
      Shrimp Salad

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Sautéed shrimp served on a white plate with a napkin.
    5 from 26 votes
    Pin Recipe Share on Facebook Print Recipe

    Sautéed Shrimp

    Coated in olive oil and lots of spices, these flavorful sautéed shrimp are ready in less than 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
    Prevent your screen from going dark

    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
    • 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 and toss with a large spoon to coat.
    • 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.
    • Sautee the shrimp until cooked through, about 2 minutes per side.
    • Transfer the shrimp to a serving platter. Drizzle them with the pan juices, garnish with chopped parsley, and serve.

    Video

    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 get rid of 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 the fridge in a shallow, airtight container 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.

    Add Your Own Notes

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.

    Nutrition per Serving

    Serving: 0.3recipe | Calories: 241kcal | Carbohydrates: 3g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Sodium: 1233mg | Fiber: 1g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon
    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Seafood Recipes

    • Grilled scallops served with lemon slices.
      Grilled Scallops
    • Grilled mahi mahi served on a white plate with lemon slices.
      Grilled Mahi Mahi
    • Bacon-wrapped scallops served on a white plate.
      Bacon-Wrapped Scallops
    • Lobster salad served in a dark bowl.
      Lobster Salad

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *
      Each comment is reviewed before being published. We reserve the right to publish, delete, or edit comments.

      Recipe Rating




    1. Roberta Geller

      September 20, 2023 at 8:21 am

      5 stars
      I used to make your baked shrimp recipe all the time, but I think I like these sauteed shrimp even better. So much flavor! I use butter and double the cayenne. Mmm good!

      Reply
      • Vered DeLeeuw

        September 20, 2023 at 9:58 am

        I'm so glad you like this recipe, Roberta! Butter is delicious!

        Reply

    Primary Sidebar

    A photo of Vered DeLeeuw.

    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.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Fall Recipes

    • Roasted pumpkin on a baking sheet.
      Roasted Pumpkin
    • Cabbage casserole served in a white baking dish with a serving spoon.
      Cabbage Casserole
    • Keto pumpkin pie topped with a dollop of whipped cream.
      Keto Pumpkin Pie
    • Moroccan chicken served in a white saucepan.
      Moroccan Chicken
    • Pulled chicken served in a white bowl.
      Pulled Chicken
    • Keto pumpkin bread, sliced, served on a white tray.
      Keto Pumpkin Bread
    • Pumpkin curry soup served in a white bowl.
      Pumpkin Curry Soup
    • Roasted butternut squash served in a white bowl with a napkin.
      Roasted Butternut Squash
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    Popular Recipes

    • Baked chicken breast served on a white plate with a fork.
      Baked Chicken Breast
    • Cauliflower pizza crust topped with cheese and pepperoni.
      Cauliflower Pizza Crust
    • Microwave bacon served on paper towels.
      Microwave Bacon
    • Oven-baked pork chops in a cast-iron skillet.
      Oven-Baked Pork Chops
    • Turkey burger in a bun.
      Turkey Burgers
    • Grilled chicken breast, sliced and served on a white plate.
      Grilled Chicken Breast
    • Pork roast, sliced, and served on a white platter with broccoli.
      Easy Boneless Pork Roast
    • Baked chicken wings served on a white plate with a dip.
      Baked Chicken Wings

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Accessibility Statement


    Copyright © 2023