Sautéed shrimp are incredibly versatile, making them a great addition to a variety of dishes. Whether you want to use them as an appetizer, a salad topping, or a main course, they fit right in.
In this recipe, I keep things straightforward and fuss-free. No chopping, no mess—just plenty of flavor. These shrimp are perfectly seasoned with a balance of fats and acids that everyone loves. Ready to see just how simple and delicious this can be? Let’s make the most easy sauteed shrimp recipe with simple seasonings!
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Paleo
Table of Contents
6 Reasons To Love This Recipe
Here’s why this sautéed shrimp recipe is a winner:
- Quick and easy to make in just 10 minutes.
- Perfect as an appetizer for when friends come over.
- Great for adding to shrimp salad or any mayo-based salad.
- Fantastic on top of a green salad, and it pairs well with sauces and dressings.
- Incredibly low carb and keto-friendly.
- A must-try if you’re a fan of surf-and-turf—pair it with my Flat Iron Steak.
Is Sautéed Shrimp Low Carb?
Yes, sautéed shrimp is low carb. Each shrimp has only 0.3 g net carbs, so if you eat 3 huge shrimps, it will make only 1 g net carbs. This is an incredibly low carb and keto friendly recipe that is perfect for a salad topping, an appetizer or just to munch on while watching your favorite movie. So, enjoy it without worrying about the carb count!
Sauteed Shrimp Ingredient List
Here is the list of ingredients you need to make sauteed shrimp recipe:
- 20 large shrimp (1 pound), peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ tablespoon lemon juice, freshly squeezed
- ¼ teaspoon granulated garlic
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¼ teaspoon lemon zest
- ¼ teaspoon kosher salt
- 1 pinch black pepper
Ingredient Substitutions
Here are some tasty alternatives that will still give you great results:
- Butter: Try ghee, rendered bacon fat, duck fat, or clarified butter for a rich flavor.
- Olive oil: Substitute with avocado oil or coconut oil. If you don’t have these, simply add an extra tablespoon of one of the butter substitutes mentioned above.
- Fresh lemon juice: Freshly squeezed lime juice works well. For jarred or bottled lemon juice, use less than the recipe calls for, as it’s more acidic.
- Granulated garlic: Garlic powder is a good option, or you can use fresh garlic. Minced garlic from a jar also works great—just use about a teaspoon.
- Smoked paprika: Regular paprika can be used, or for extra heat, try hot Hungarian paprika. It packs a punch!
- Red pepper flakes: Swap in cayenne pepper for more heat or use chili powder if you prefer a milder flavor.
- Lemon zest: Lime zest can be used as an alternative. It adds a subtle citrus burst that complements the shrimp.
Additional Ingredients
Want to take your flavorful shrimp to the next level? Here are some extra ingredients that pair beautifully with the main flavors and add a delightful twist:
- Fresh herbs: These shrimp love fresh herbs! Try tarragon, parsley, cilantro, basil, or lemongrass. Add them after you flip the shrimp to keep them fresh and flavorful. You can also use them as a garnish.
- Seasoning blends: Switch up the seasonings with blackening seasoning, creole, Italian seasoning, or Cajun seasoning. Shrimp are versatile and can handle all these bold flavors.
- Chorizo: Crumbled homemade chorizo adds a fantastic flavor boost. Cook the chorizo in a separate pan and mix it in with the shrimp when they’re done.
- Bacon bits: Shrimp and bacon make a great combo! Use homemade bacon bits for an extra burst of flavor.
- Cream: After flipping the shrimp, stir in about half a cup of cream for a rich twist. This makes a delicious garlic cream sauce that’s perfect with the shrimp.
- White wine: A splash of white wine added at the end of cooking can elevate the dish. The alcohol will cook off, leaving behind a subtle, savory flavor.
- Coconut milk: For a tropical touch, add half a cup of coconut milk and a squeeze of fresh lime. Pour it over warm cauliflower rice for a sunny, satisfying meal.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools Required
Here is the list of cooking tools you need to make sauteed shrimp:
- Skillet
- Tongs
- Large mixing bowl
- Microplane or zester
- Cutting board
- Sharp knife
How To Make Sauteed Shrimp: Complete Cooking Guide
Making this sauteed shrimp recipe is just so easy… I designed it this way so there is almost no chopping or measuring involved. Let’s take a quick look at how it all comes together.
Cooking Method
- Sautee
Preparation Steps
- Add the peeled and deveined shrimp to a large bowl.
- Add in spices and a squeeze of lemon juice. Mix well and coat the shrimp.
Cooking Steps
- Heat your skillet over medium-high heat. Add in the butter and olive oil. When the fat shimmers in the pan, add in the shrimp from the mixing bowl, ensuring they are laying flat in the pan and that the pan is not overcrowded.
- After about 2 minutes (or less depending on how hot your pan is), the shrimp will start to turn from a translucent gray to an opaque pink. This is when it is time to flip them in the pan.
- When all the shrimp have been flipped, cook until they are opaque white / pink throughout.
- Remove from the pan and garnish.
- Serve immediately or set aside to be used in another recipe.
Step 1: Place peeled and deveined shrimp in a bowl.
Step 2: Sprinkle shrimp with smoked paprika.
Step 3: Add lemon juice, red pepper flakes, and granulated garlic.
Step 4: Mix shrimp well with seasoning.
Step 5: Heat butter and olive oil with garlic in a pan.
Step 6: Add seasoned shrimp to the hot pan.
Step 7: Cook shrimp until they turn pink.
Step 8: Ensure shrimp are fully cooked and opaque.
Step 9: Transfer cooked shrimp to a serving dish.
💡 My Pro Tips
Here are some key tips to ensure your sautéed shrimp turn out perfectly:
- Avoid overcrowding: Overcrowding the pan is a major cause of rubbery shrimp. When the pan is too crowded, it loses heat quickly, and the shrimp won’t get a good sear. Instead, the shrimp will steam and not develop that nice browned exterior. Use a large enough pan to fit the shrimp comfortably, or cook them in batches.
- Thawing frozen shrimp: Here’s an effective method for using frozen shrimp. Place the shrimp in a strainer and set the strainer over a bowl. Let a thin stream of cold water flow over the shrimp (never warm or hot water). The shrimp should thaw within 8-10 minutes. Stir them after 5 minutes for even thawing. Once thawed, lift the strainer, let the shrimp drain, and then pat them dry with paper towels.
- Keep it simple with seasoning: Shrimp has a delicate flavor that can easily be overpowered by too many bold ingredients. For the best taste, use a light hand with seasonings. This recipe uses minimal seasoning to let the natural shrimp flavor shine. If you encounter recipes with heavy sauteed shrimp seasoning, it might be masking the shrimp's taste rather than enhancing it.
- Understanding shrimp counts: The number on a bag of shrimp or seafood counter tag indicates the average number of shrimp per pound. Lower numbers mean larger shrimp. For this recipe, I use 16-20 count shrimp, also known as Jumbo shrimp. If you see a higher number, like 31-35, these are smaller, and you’ll need more of them for the recipe. The count per pound is important for getting the right amount of shrimp.
⏲️ Time-Saving Tips
Here are some time-saving tips for cooking shrimp:
- Buy pre-cleaned shrimp: Trust me, after years of shelling and deveining shrimp, buying them pre-cleaned from the store is a huge time-saver. It not only cuts down on prep time but also avoids the mess and hassle of doing it yourself.
- Defrost shrimp in advance: If you're using frozen shrimp, make sure to defrost them ahead of time. This will save you 10-15 minutes when cooking and help ensure the shrimp are drier, which will yield better results.
What To Serve With Sauteed Shrimp?
Sauteed shrimp are incredibly versatile and pair well with a variety of sides. Besides that, you can also serve it alone with a little bit of variation. For instance, you can make lemon butter shrimp, classic shrimp scampi or garlic butter sauteed shrimp. Here are some great options to pair sauteed shrimp with:
- Carrot Salad: I love adding sautéed shrimp to my favorite summertime salad for a fresh flavor and light meal. The shrimp add a nice protein boost and complement the crisp carrots perfectly.
- Pesto: Toss sautéed shrimp with pesto for a rich, herbaceous flavor bomb. The vibrant basil and garlic in the pesto elevate the shrimp beautifully.
- Cauliflower Potato Salad: Pairing sautéed shrimp with cauliflower potato salad gives excellent flavors. The creamy, tangy salad balances the shrimp’s flavor.
- Roasted Broccoli: Sautéed shrimp and roasted broccoli make a great duo and a healthy meal. The crisp, slightly charred broccoli adds a delightful texture alongside the tender shrimp.
- Cheesy Brussels Sprouts Casserole: Serve sautéed shrimp with cheesy Brussels sprouts casserole for a comforting, healthy dinner. The creamy, cheesy sprouts pair wonderfully with the savory shrimp.
Storage, Freezing, And Reheating Instructions
Storage Tips
- Refrigeration: Store leftover shrimp in an airtight container and keep them in the fridge for up to 5 days. Beyond this, the shrimp can start to go off, and nobody wants that.
Reheating Tips
- Reheat gently: To reheat leftover sauteed shrimp, use a nonstick skillet over medium-low heat. Add a tablespoon or two of butter to the pan, which helps keep the shrimp moist and flavorful. Reheat slowly to avoid making the shrimp tough and rubbery. For added flavor, consider tossing in a bit of garlic or shallot.
- Avoid microwaving: Microwaving shrimp often results in rubbery, tough texture. For the best results, stick to the stovetop method.
Freezing Tips
- Freeze properly: You can freeze sautéed shrimp. Place them in a freezer bag, press out as much air as possible, and seal it tightly to create a vacuum effect. They’re best used within 3 months to maintain quality. Defrost them overnight in the refrigerator or in a bowl of cold water (never warm or hot) for about 10-12 minutes. Reheat following the stovetop instructions above.
Recipe Conclusion
Mastering the art of sautéing shrimp is a handy skill that will serve you well time and again. This easy and best sauteed shrimp recipe ensures you can cook shrimp perfectly every time, and its versatility means it can be used in a variety of dishes.
For my family, shrimp offers a welcome change from our usual beef, pork, and chicken dinners. Since seafood isn’t always my go-to, sautéed shrimp is a favorite that we look forward to enjoying a couple of times each month. They’re simply too delicious to resist!
Feel free to leave any questions or suggestions in the comments. You can also connect with me on Facebook or Instagram.
Other Shrimp Recipes
If you love shrimp, try my favorite and easy shrimp recipes:
FAQs
First, the frozen shrimp must be thawed. This can be done according to the instructions indicated above. Once thawed, the shrimp can easily be sautéed.
For fresh shrimp, it takes about 5 minutes to sauté the shrimp in a hot pan with the appropriate amount of hot fat.
It's a matter of preference. Butter adds a nutty undertone from browning milk solids, while oil allows for a nice sear. Shrimp can also be cooked in other fats like bacon fat, ghee, clarified butter, and duck fat. Choose based on your taste.
Yes. To add more flavor, melt butter in a pan over medium-low heat, add spices, and once they bloom, toss in the cooked shrimp for 1-2 minutes until warm and coated.
Yes. If shrimp smell strong, feel slimy, or have fuzz, they’ve spoiled. Keep cooked shrimp in an airtight container in the fridge for up to 5 days.
Super Quick Sauteed Shrimp Recipe
Ingredients
- 20 large shrimp 1 pound, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ tablespoon lemon juice freshly squeezed
- ¼ teaspoon granulated garlic
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¼ teaspoon lemon zest
- ¼ teaspoon kosher salt
- 1 pinch black pepper
Instructions
Preparation Steps
- Add the peeled and deveined shrimp to a large bowl.
- Add in spices and a squeeze of lemon juice. Mix well and coat the shrimp.
Cooking Steps
- Heat your skillet over medium-high heat. Add in the butter and olive oil. When the fat shimmers in the pan, add in the shrimp from the mixing bowl, ensuring they are laying flat in the pan and that the pan is not overcrowded.
- After about 2 minutes (or less depending on how hot your pan is), the shrimp will start to turn from a translucent gray to an opaque pink. This is when it is time to flip them in the pan.
- When all the shrimp have been flipped, cook until they are opaque white / pink throughout.
- Remove from the pan and garnish.
- Serve immediately or set aside to be used in another recipe.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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