How to cook shrimp

Learn how to cook shrimp on the stove with this easy to follow step by step photo instructions. Great juicy shrimp cooked in the pan. You won't believe how easy this can be. Get it right first time and every time.

Nothing is better than perfectly cooked shrimp. How many times have you stood at the stove cooking shrimp? If you are like me, cooking shrimp is not something you do frequently. This post is less of a recipe but mostly instructions about techniques. Cooking shrimp is so easy if you just know how.

Ingredients and why you need them

• Shrimp: Always start with frozen shrimp if possible-they're often fresher than "fresh" counter shrimp and have the right texture 
• Olive oil helps to cook the shrimp evenly so they don't stick to the pan or burn. It adds a mild, pleasant flavor and helps the shrimp develop a golden color as they sear. Butter can also be used for a richer taste, but it can smoke faster, so watch the heat. Pick oil or butter based on the flavor you want-oil for light and fresh, butter for more savory results.
• Salt is needed for flavor-shrimp on its own can be bland. Salt also helps the shrimp retain a juicy, tender texture, so don't skip it. Use just enough to amplify the other seasonings without overpowering.
• Italian seasoning and paprika: Add herb flavor and color for a simple but delicious result.
• Red pepper flakes: Optional; for a bit of heat and extra flavor

How to cook shrimp perfectly on the stove top

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below. 

1. Season the Shrimp

Place thawed, dried shrimp into a mixing bowl. Add salt and seasonings, tossing well to evenly coat all pieces. Shrimp's mild flavor makes it an ideal canvas for bold or subtle flavor profiles.

2. Heat Your Pan

Add olive oil (or butter) to your skillet. Tilt gently to coat the bottom, heating over medium-high. A properly heated pan is crucial for quick cooking and optimal browning. Allow oil to shimmer but not smoke before proceeding.

3. Sear the Shrimp

Add shrimp in a single layer to the hot pan. If they don't sizzle on contact, the pan needs more preheat. Avoid overcrowding to ensure even cooking. Cook for 2-3 minutes on one side, flip, then cook for another 2-3 minutes. Turn only once.

4. Check Doneness

• Perfect shrimp are pink, opaque, and curl into a "C" shape. Undercooked shrimp are loose "U" shapes and slightly translucent; overcooked will tighten into an "O" and turn rubbery.
• One minute they're a bit odd-looking and unappealing, and the next minute it's hard to keep from eating them directly from the pan. There's absolutely no guesswork involved.
• Remove immediately once pink and firm.

5. Serve and Enjoy

Transfer cooked shrimp to a serving dish. Serve seared shrimp immediately with Garlic Butter Spaghetti or Creamy Garlic Potatoes for maximum freshness.

Expert Tips for Shrimp Success

• Don't walk away: Shrimp can overcook in seconds. Stay at the stove and watch their color and shape.
• Avoid excess liquid: Pat shrimp dry before seasoning for the best sear and caramelization.
• Try shell-on: For the deepest flavor and protection from overcooking, try pan-searing shell-on shrimp-especially for grilling or entertaining.
• Use high heat: Quick searing locks in moisture and delivers restaurant-quality results.
• Try finishing sauces: Deglaze the pan after cooking with lemon juice, white wine, garlic, or a knob of butter for instant pan sauce.

Frequently Asked Questions

• How do I know when shrimp is done?
  When shrimp are pink, opaque, and form a loose "C," they're perfectly cooked. The color change is distinct-don't wait until they curl into an "O," which signals they are overdone.
• Can I use frozen shrimp straight from the freezer?
  Always thaw first, as cooking from frozen can result in uneven texture. Thaw quickly under cold water as outlined above for best results.
• Can I substitute other oils or fats?
  Absolutely! Use avocado oil for high-heat searing, butter for classic flavor, or ghee for a rich, nutty background.

Common Problems & How to Fix Them

• Shrimp too tough or rubbery: Overcooking is the culprit. Remove from heat as soon as they turn pink with C-shaped curves.
• Watery shrimp: Failure to dry before cooking can cause steaming instead of searing.
• Insufficient flavor: Season ahead; experiment with dry rubs or marinades to suit each dish.
• Shrimp sticking to the pan? Ensure enough oil and a hot skillet-avoid moving shrimp prematurely before they naturally release.
• Want extra browning? Sprinkle a pinch of sugar on seasoned shrimp before searing to boost caramelization

Key tips when shopping for shrimp

• Look for wild-caught certified shrimp when possible.
• Avoid packages with ice crystals or damaged wrapping.
• Choose sizes based on your recipe: large shrimp are great for searing, medium for pasta, and small for stir-fries.
• Frozen shrimp is safest for reducing exposure to histamine buildup, which may cause digestive discomfort if shrimp are left to thaw slowly overnight.How to shop for shrimp in the supermarket
• Most shrimp is frozen soon after being caught, so the freshest-tasting shrimp is the kind you buy in the freezer aisle rather than the thawed stuff at the supermarket fish counter. Because shrimp is highly perishable, and you don't really know how long the thawed stuff has been thawed. Therefore, never, I repeat, NEVER buy shrimp that is not frozen.

How to thaw frozen shrimp

• Thaw it just before you need it. I never let it thaw overnight in the fridge because it will accumulate too much histamine that way. Histamine is the stuff that makes you sneeze and have watery eyes, it can also cause mild to severe digestive issues.
• What I usually do is take the shrimp out of its package, put it in a bowl or colander in the sink, and run cold water over them for about 5 minutes.
• Toss the shrimp occasionally to make sure they are all exposed to the cold water. You will know that the shrimp is thawed and ready when they are no longer frozen solid but soft, easily bendable, and slightly translucent.
• Pat the shrimp dry with a paper towel.

Best Equipment for Cooking Shrimp on the Stove

• Shrimp Deveiner Tool: One swipe does it all! I used to use a pairing knife but this is quicker and easier and faster. I also like that it is metal and lasts a long time.
• Hard anodized non-stick oven-safe fry pan: Nothing sticks to these fry pans & they are a breeze to clean. The weight is perfect. Not too heavy & not too light.
• Silicone Solid Turner: Non Stick Slotted Kitchen Spatulas, high heat resistant and BPA Free.
• Stainless Steel Kitchen Tongs: With silicon tips to prevent scratching pans and they are high heat resistant.

How to make Shrimp into Dinner

While I could probably be perfectly happy with a bowl of shrimp and nothing else, most of the time shrimp needs some accompaniment, usually carbs, to make it a meal.

Shrimp pairs beautifully with pasta, rice, or salads for complete meals. Try tossing with pesto and fettuccine, serve atop orzo or risotto, pile into tacos, or toss with roasted carrots. For a classic presentation, consider creamy Cajun shrimp pasta, garlic butter shrimp with French bread, or Mediterranean bowls with tomatoes and greens.

Delicious shrimp recipes

• Hawaiian Shrimp
• Dynamite Shrimp Appetizer
• Cajun Stuffed Shrimp