Shrimp is so fast, so easy, and so good

DSC02683 Don’t over think Shrimp, it’s good all on it’s own dipped in a little butter, but I’ll show you how to make delicious shrimp with minimal ingredients for a quick stress-free busy week night meal.  Shrimp is a fast main course so be sure to have all your other dishes done and finish your time in the kitchen with the shrimp dish. Here are a few tips…

1. Purchase wild-caught fresh shrimp from markets that turn their inventory quickly. No one wants old shrimp.
2. If you are not in a hurry, purchase your shrimp in their shells and clean at home. But if you are pinched for time, purchase the shrimp already cleaned, may cost a bit more, but so does your time.
3. I like shrimp that are big, but not the huge ones. I like the 16-21 shrimp per pound size as they keep their firmness once cooked- they don’t get all mushy like the tiny ones can, are still sweet, and are perfect for a main dish.


Here is a fast approach to pan cooking shrimp…

Hot pan, hot oil
1.  Once your shrimp are cleaned, pat dry with a paper towel.
2.  For one pound of shrimp, heat a medium pan over medium high heat and melt 2 tablespoons butter, or heat 2 tablespoons of oil. Healthy oils would include olive, coconut, and avocado. Did you know a combination of oil and butter is nice too?
3. Once your oil is hot, add the shrimp and stir-fry for about one minute.

On Adding your seasoning
4. A quick and easy seasoning to use here would be a salt blend like a Cajun or Jerk seasoning or even a garlic salt. Let the seasoning blends do the work for you on a busy week night!  For every pound of shrimp I use 1 tsp. salt blend seasoning. Don’t add too much, you can always add more later, but never take it away. Stir-fry the shrimp with the seasoning for another minute. This is not crazy stir-frying like you see at restaurants, this is more like gently flipping and stirring the shrimp to coat with seasoning and cook evenly.  But stir-fry is easier to say than all that.

5. So now after about 2 minutes of stir-frying it is time to deglaze the pan using either white wine or beer. It you don’t do alcohol a little vegetable broth works fine too.  Pour about 1/4-1/3 cup of the liquid over the shrimp, it should steam up. Using your spoon, scrape the browed bits from the bottom, turn the heat to medium low and continue sautéing the shrimp until they are no longer transparent, a nice pink color, and tightened in to a soft “c” shape, another 1-2 minutes. Don’t go too long or you will have ruined shrimp! I like to keep a bottle of Dry Vermouth by my cooktop for all my deglazing needs.

Serving the Shrimp
6. Serve immediately with lemon or lime wedges and enjoy with a simple salad, fresh fruit, or roasted vegetables like my Cilantro Lime & Garlic Yams.

There, that was easy.  Shrimp in a matter of minutes.

5.0 from 1 reviews
Sauteed Shrimp
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
Keeping it simple keeps it fast.
  • 1 pound 16-21 count shrimp
  • 2 Tbsp butter or olive oil or combo of both
  • 1 tsp seasoned salt like a Cajun seasoning or garlic salt
  • ¼-1/3 cup dry vermouth
  1. Peel and clean shrimp, pat dry.
  2. In a medium skillet over medium high heat, heat butter or oil. Add shrimp and cook stirring and flipping gently for 1 minute.
  3. Sprinkle with seasoning and stir to coat shrimp. Cook one more minute.
  4. Deglaze the pan by pouring vermouth over the shrimp and scraping the browned bits from the bottom of the skillet. Reduce heat and cook the shrimp for another 1-2 minutes until cooked through, pink, and curling into a light "c" shape.
  5. Sprinkle with a bit more seasoning if needed and serve with lime or lemon wedges.

One Comment

  1. Posted May 1, 2013 at 5:24 PM | Permalink

    Love a good sauteed shrimp served over rice like yours 🙂

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