How to cook shrimp

Perfectly pan seared shrimp comes down to three things: dry, well-seasoned shrimp, a truly hot pan, and very short cooking time. Learn how to cook shrimp on the stove with this easy to follow step by step photo instructions. You won't believe how easy this can be. Get it right first time and every time.

Love Shrimp? Try Cajun Stuffed Shrimp, Dynamite Shrimp and Creamy Shrimp with Spinach next.

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, unless it's Hawaiian Shrimp or Pesto Shrimp Pasta which are super easy to make. This post is less of a recipe but mostly instructions about techniques. Cooking shrimp is so easy if you just know how.

Why pan seared shrimp works

Pan searing uses high heat and a thin layer of fat to quickly brown the outside of the shrimp while keeping the inside juicy. Because shrimp cook in just a few minutes, this method is ideal for weeknights and for adding protein to pasta, rice, salads, tacos, and more.

Well-executed pan seared shrimp develop a light golden crust, a firm but tender bite, and a clean, sweet shrimp flavor instead of rubbery or mushy texture. The technique is straightforward once you understand the common mistakes to avoid.

Ingredients and why you need them

• Shrimp (fresh or frozen, peeled and deveined): Shrimp are the star and need to be cleaned well for the best flavor and texture; peeling and deveining removes grit and the intestinal "vein" that can taste muddy if left in. Large or extra-large shrimp are easiest to sear without overcooking, while very small shrimp cook so fast they're easy to dry out. Always start with frozen shrimp if possible-they're often fresher than "fresh" counter shrimp and have the right texture 
• Olive oil and/or butter: Oil (such as canola, avocado, or light olive oil) tolerates higher heat and helps shrimp sear instead of steam. Butter adds rich flavor and browning but can burn on its own at high heat, so I like to combine oil for searing with butter added toward the end for flavor.
• Salt: Lightly salting ahead of time also enhances their natural sweetness without making them taste "salty."
• Fresh garlic (or garlic powder): Garlic builds savory depth and makes a simple pan sauce taste restaurant-quality. Fresh garlic should be added near the end so it softens and turns fragrant without burning in the hot pan.
• 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 seasons shrimp and helps draw a little surface moisture out so the exterior browns better. 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, black pepper and paprika: Add herb flavor and color for a simple but delicious result. Basic black pepper plus spices like paprika, garlic powder, onion powder, or chili powder add flavor without extra effort. Paprika and chili-based spices also deepen color, making shrimp look more golden and appetizing.
• 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 and 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. The texture should be firm but juicy, not bouncy or rubbery.
• How long does it take to cook shrimp? On the stove or grill, most medium to large shrimp cook in about 2-3 minutes per side over medium‑high heat. In boiling water, shrimp usually cook through in 1-3 minutes, depending on size.
• How do you keep shrimp from overcooking? Use high heat and a wide pan, cook in a single layer, and stay at the stove because shrimp can overcook in seconds. Remove them from the pan as soon as they change color and shape, then let them finish with residual heat in the sauce or pan.
• 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.
• Is it better to cook shrimp in butter or oil? Oil handles higher heat and is ideal for searing, while butter adds rich flavor and browning when added near the end. Many cooks use both: oil to sear the shrimp and butter to finish with garlic and lemon.
• 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.
• How do you keep shrimp from sticking to the pan? Preheat the pan well, use enough oil to lightly coat the surface, and avoid moving shrimp too soon so a crust can form before flipping. A good-quality nonstick or well-seasoned cast iron pan also helps reduce sticking.
• Do you thaw shrimp before cooking? For most recipes, yes-thaw shrimp for a few minutes under cold running water, then pat dry and season. Boiling or poaching can sometimes be done from frozen, but timing must be adjusted and texture may be less consistent.
• Should shrimp be peeled and deveined? Deveining (removing the dark intestinal tract) improves appearance and can improve flavor if the vein is gritty or dark. Shell‑on shrimp have more flavor and stay juicier, but peeled shrimp are easier to eat in pastas, tacos, and stir‑fries.

Shrimp turns rubbery or tough

The most likely cause is overcooking it.

Pro Tips:

• Cook over medium‑high heat just until shrimp turn pink and opaque and curl into a loose "C." Total time is usually 2-3 minutes per side, depending on size.
• Pull shrimp off the heat slightly early; they keep cooking from residual heat in the pan or sauce.
• Spread shrimp in a single layer and avoid overcrowding so they sear instead of steam.

Shrimp is mushy or watery

This happens due to poor‑quality shrimp, previously frozen and thawed badly, or shrimp treated with additives like phosphates. Also, keep in mind that letting shrimp sit at room temperature or under hot water can damage texture.

Easy fixes next time:

• Thaw frozen shrimp in a colander under cold running water for about 5 minutes, tossing occasionally, then pat completely dry.
• Buy shrimp that is labeled without added phosphates when possible, and avoid packages with excess ice or a strong odor.

Shrimp cooks unevenly (some raw, some overcooked)

If you see that some shrimp stay gray and translucent while others are stiff and dry, it may be due to mixed sizes on the same skewer or pan, or a pan that is not preheated.

Pro Tips:

• Use shrimp of similar size and cook in batches instead of crowding one skillet or skewer.
• Preheat your pan over medium‑high heat until the oil is shimmering before adding shrimp.
• Flip each shrimp once, midway, and watch color and shape instead of relying only on the clock.

Shrimp is bland, even when cooked right

Most likely cause is not enough seasoning, too much water on the surface, or not enough salt and aromatics.

Easy fixes next time:

• Pat shrimp very dry, then toss with salt, pepper, and seasonings before cooking.
• Sear in a hot pan with oil or butter, then quickly finish with garlic, lemon, and fresh herbs or a simple pan sauce.

Other Common Problems & How to Fix Them

• 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.
• Shrimp smells "off" or tastes funky: Discard shrimp that smells strongly fishy, sour, or like ammonia, or that feels slimy or sticky instead of firm and glossy. Store raw shrimp in the fridge and use within a day or two for best flavor and texture.

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.

Substitutions if You Cannot Use Shrimp

• Chicken breast or thighs (small pieces): Works in stir‑fries, pasta, and rice dishes where shrimp is mainly a protein component.
• Firm tofu or tempeh: Great in Asian‑style dishes; soaks up sauces and can be pan‑seared or stir‑fried similar to shrimp.
• White fish pieces: In many recipes, mild fish stands in for shrimp, though it is more delicate.

Substitutions to the Recipe

• Oil and Butter: Use olive oil or avocado oil exclusively for a lighter, dairy-free option. Use ghee or lactose-free butter if sensitive to dairy but still want buttery flavor.
• Garlic options: Use fresh garlic if you want a stronger flavor.
• Low-sodium adjustments: Reduce added salt and lean on acids (lemon, lime, vinegar) and herbs to boost flavor without relying on sodium.
• Heat level: Skip red pepper flakes or chili powder for mild shrimp or add more for a spicy version.

One‑to‑one substitution tips

• Use a 1:1 swap by volume (cups) when replacing shrimp with tofu, chicken, jackfruit, or hearts of palm in most saucy dishes.
• Increase cooking time for chicken or firm plant proteins, since shrimp cooks much faster than most substitutes.

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.

Variations

• Garlic butter shrimp: Finish seared shrimp with plenty of butter, minced garlic, lemon, and parsley for a classic steakhouse-style preparation.
• Spicy Cajun shrimp: Toss shrimp with a bold Cajun or blackening seasoning blend and sear in oil, then finish with lemon and a little butter to tame the heat.
• Lemon herb shrimp: Season with paprika, garlic, and dried Italian herbs; after searing, deglaze with lemon juice and a splash of broth and finish with fresh basil or parsley.
• Chili-lime shrimp: Combine chili powder, cumin, garlic powder, and lime; sear quickly and serve in tacos, bowls, or over salad.
• Honey garlic shrimp: After searing, add a quick mixture of soy sauce, honey, and garlic to the pan and simmer briefly until thickened and glossy, coating the shrimp.

Storage and leftovers

Shrimp are best eaten right after cooking, but careful storage keeps them usable for quick meals.

• Cooling: Let shrimp cool to room temperature briefly, but avoid leaving them out for extended periods for food safety.
• Refrigeration: Store cooked shrimp in an airtight container in the refrigerator and use within a couple of days for best texture and flavor.
• Reheating: Reheat very gently over low heat or briefly in a hot pan just until warmed through to avoid turning them rubbery; or serve chilled on salads or in shrimp cocktails instead of reheating.
• Freezing leftovers: Cooked shrimp can be frozen but may lose some ideal texture; raw shrimp generally freeze better and keep quality longer.

Delicious shrimp recipes

• Creamy Cajun Shrimp Pasta
• Garlic Basil Shrimp Pasta
• Shrimp Orzo
• Instant Pot Shrimp Orzo