These sautéed shrimp are one of my go-to meals. If you have shrimp in the freezer and a few spices in your pantry, you can make them today!
Coated in olive oil and lots of spices, they are incredibly flavorful and ready in less than 20 minutes.
Whenever I’m unsure what to make for dinner, shrimp are an easy solution. I always have a bag or two in my freezer, and even if I forget to defrost them overnight, I can do so right before cooking them.
I often make recipes such as shrimp in cream sauce, shrimp and sausage, and pesto shrimp. These sautéed shrimp are especially good, thanks to the warm, bold-flavored spices used in this recipe – smoked paprika, cumin, and cayenne pepper.
Ingredients
Here’s an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Shrimp: I use large shrimp in this recipe. They should be peeled and deveined. The tail can be on or off – I’ve made both, and they both work.
- Olive oil: This is by far my favorite oil to cook with. You can use avocado oil instead, but it won’t be as flavorful. I’ve tried both versions, and I prefer olive oil.
- To season: Kosher salt, black pepper, smoked paprika, garlic powder, ground cumin, dried thyme, and cayenne pepper.
- Parsley: Used primarily for garnish, although it also adds flavor.
Variations
- Sometimes, I sprinkle the finished dish with dry-grated parmesan. It’s really good!
- I often replace the thyme with dried oregano, and I like the flavor that oregano gives this dish.
- You can add half a teaspoon of onion powder.
- Use melted butter or ghee instead of olive oil. It’s delicious!
Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here’s an overview of the steps:
Pat the shrimp dry on both sides with paper towels. Place them in a large bowl and add the olive oil.
In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, ground cumin, dried thyme, and cayenne pepper. Add the spice mixture to the shrimp and toss with a large spoon to coat.
Heat a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer. Use a rubber spatula to transfer any residual oil and spices from the mixing bowl to the skillet. Sauté the shrimp until cooked through, about 2 minutes per side. I use two spoons to flip them:
Transfer the shrimp to a serving platter. Drizzle them with the pan juices, garnish with chopped parsley, and serve. See how juicy they are! They are absolutely gorgeous.
Expert Tips
- Don’t overcook the shrimp. They are ready fast. Two minutes per side over medium-high heat should be enough for large shrimp.
- Make sure the shrimp are completely dry before using them. If they’re fresh, place them on paper towels to drain them. If you’ve defrosted them overnight, run them under lukewarm water to eliminate any residual ice, then place them on a double layer of paper towels, in a single layer, to dry for ten minutes. Any extra moisture will cause them to steam instead of sautéing, diluting the spices’ flavor.
- If using jumbo shrimp (16-20 per pound), use two skillets to accommodate them, as I do in the photo below:
Serving Suggestions
Sautéed shrimp are excellent when served on top of any of the following:
- Zucchini noodles
- Shirataki noodles
- Cauliflower rice
- Mashed cauliflower
- Sauteed spinach
- Spaghetti squash noodles, as shown in the photo below:
You can also use them in a salad. They make a great addition to this arugula salad, or you can use them instead of chicken in this Cobb salad.
Storing Leftovers
You can keep the leftovers in the fridge in a shallow, airtight container for up to three days.
Reheat them gently in the microwave at 50% power, or use them cold in salads, lettuce wraps, or served with cocktail sauce.
