- If the shrimp you want to cook is frozen, run cold water over them in a colander in the sink for about 5 minutes. Toss the shrimp around every now and then to ensure that they are all exposed to the chilly water.
- When the shrimp are no longer frozen solid but soft, flexible, and somewhat translucent, this means they are thawed and ready. It will just take a few minutes to carry this out. Using paper towels, pat the shrimp dry.
- In a large frying pan, heat the oil or butter over medium-high heat. Tilt the pan to coat the bottom of the pan as the oil heats up or as the butter is melting.
- Add the shrimp when the butter has melted and the oil is easily moving about the pan. When they come into contact with each other, they should sizzle (if not, you may need to warm your pan a little longer next time).
- Season the shrimp with salt and pepper. Make sure to add generous amounts. At this point, you can add any extra ingredients you have on hand, such as chili powder, curry powder, or a dash of harissa.
- At the beginning, the shrimp will appear gray and translucent, but as they cook, they will turn pink and opaque. The tails will turn a bright crimson color as well. Cook until the shrimp flesh is completely pink and opaque, making sure to stir occasionally, and ensuring that there are no visible gray parts. This normally takes 4 to 5 minutes, depending on the size of your shrimp and how many you have in the pan.
- You can serve your sautéed shrimp over pasta or grains right away. Whatever leftover shrimp you have is also delicious in salads or other cold recipes.
This recipe for shrimp in a skillet delivers palate-stimulating results, and you’ll definitely want to try it again. If you need more ideas on ways to cook shrimp in a skillet, then you may be interested in this video recipe.