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.
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.
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Ingredients
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, 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!
- I often replace the thyme with dried oregano, 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!
Instructions
The detailed instructions for making these sautéed shrimp are listed in the recipe card below. Here's an overview of the steps:
Pat the shrimp dry on both sides with paper towels. Place them in a large bowl and 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.
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.
See how juicy these shrimp are! They are absolutely gorgeous.
Expert Tips
- Don't overcook the shrimp. Shrimp are ready fast. Two minutes per side over medium-high heat should be enough for large shrimp.
- 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, diluting the spices' flavor.
Recipe FAQs
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.
It's best to use large (31-40 pieces per pound) or extra-large (21-25 pieces per pound) shrimp in this recipe.
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.
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.
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.
More Shrimp Recipes
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Recipe Card
Sautéed Shrimp
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.
- 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.
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.Â
- 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.
Nutrition per Serving
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
Patrick Spaulding
These are delicious!
Vered DeLeeuw
I'm so glad you like these shrimp, Patrick!