Hey there, fellow food lovers! I’ve been cooking shrimp for years, and let me tell ya – stovetop shrimp cooking can be tricky if you don’t know the secrets. But don’t worry! I’m gonna share everything I’ve learned about making those little sea creatures perfectly juicy and delicious every single time.
Quick Answer
To cook shrimp on the stove, thaw them under cold running water, pat dry, season, and cook in a hot pan with oil or butter for 2-3 minutes per side until they form a “C” shape and turn pink with bright red tails.
What You’ll Need
Basic Equipment:
- Large skillet or pan
- Paper towels
- Tongs or spatula
- Colander (for thawing)
Basic Ingredients:
- 1 pound shrimp
- 1-2 tablespoons olive oil or butter
- Salt and pepper
- Optional seasonings (we’ll get to that!)
Step-by-Step Guide to Stovetop Shrimp Success
1. Picking the Right Shrimp
Here’s something most people don’t know – always buy frozen shrimp! Yeah, I know it sounds weird, but trust me on this. The “fresh” shrimp at the seafood counter? It’s usually just thawed frozen shrimp that’s been sitting there who knows how long
2. Thawing Method (The Right Way!)
Don’t just leave ’em in the fridge overnight! Here’s my foolproof method
- Place shrimp in a colander
- Run cold water over them for about 5 minutes
- Toss occasionally to ensure even thawing
- They’re ready when they feel soft and slightly translucent
3. Prep Work
- Pat those babies dry with paper towels (super important!)
- Remove shells if needed (though shell-on can be tastier)
- Devein if not already done
4. Seasoning Your Shrimp
Here’s my go-to simple seasoning mix
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
Mix these in a bowl and rub all over your shrimp. Feel free to get creative with your own seasonings!
5. The Cooking Process
-
Heat Your Pan
- Place pan over medium-high heat
- Add oil or butter
- Wait until it’s properly hot (oil should shimmer)
-
Cook Those Shrimp
- Add shrimp in a single layer
- Don’t overcrowd! (this is super important)
- Cook 2-3 minutes on first side
- Flip once when pink on bottom
- Cook another 1-2 minutes on second side
Pro Tips for Perfect Shrimp
The “C” vs “O” Test
Here’s a cool trick I learned:
- Perfect shrimp = “C” shape
- Overcooked shrimp = “O” shape
- Undercooked = “U” shape
Common Mistakes to Avoid
- Overcooking – This is the #1 killer of good shrimp! They get rubbery real quick
- Not drying properly – Wet shrimp = steamed shrimp = less flavor
- Overcrowding the pan – Give them space to get that nice sear
- Walking away from the stove – These little guys cook FAST!
Different Cooking Methods (All on the Stove!)
1. Simple Sear Method
Perfect for: Quick dinner prep
- High heat
- Minimal seasoning
- Fast cooking time
2. Scampi Style
Great for: Fancy dinner vibes
- Butter and garlic base
- White wine addition
- Slightly longer cook time
3. Braising Method
Best for: More complex flavors
- Starts with a sear
- Adds liquid
- Longer cooking process
How to Tell When They’re Done
Your shrimp are perfect when:
- Color changes from gray to pink
- Flesh becomes opaque
- Tails bright red
- Form a loose “C” shape
- Internal temp hits 140°F (but who actually measures that? )
Storage Tips
If you somehow have leftovers (which rarely happens in my house!):
- Store in airtight container
- Keep in fridge up to 3 days
- Reheat gently to avoid rubber-city
Serving Suggestions
Here’s what I love serving with my stovetop shrimp:
- Over pasta (classic!)
- With rice
- On salad
- In tacos
- Just by themselves (sometimes I can’t wait!)
Troubleshooting Common Issues
Help! My Shrimp Are Rubbery
- Probably overcooked
- Next time, cook them less
- Remember: they continue cooking after removal from heat
Why Aren’t They Browning?
Could be:
- Pan not hot enough
- Too much moisture
- Overcrowded pan
Final Thoughts
Cooking shrimp on the stove doesn’t have to be scary! Just remember these key points:
- Buy frozen
- Dry thoroughly
- Don’t overcook
- Watch them like a hawk
And there ya have it! With these tips, you’ll be cooking restaurant-quality shrimp in no time. Got any questions? Drop ’em in the comments – I love helping fellow shrimp enthusiasts!
Happy cooking, everyone!
How to shop for shrimp:
Raw shrimp have a brown “vein” running along their back. This is their digestive tract—a.k.a. their poop chute. While it’s technically safe to eat, leaving the matter in will give the shrimp a gritty texture and muddy their flavor; most prefer to remove it before cooking. Now for some good news: You can buy deveined shrimp, which have this unsavory bit already removed—or ask your fishmonger to devein the little buggers for you. Are you the DIY type? We’ve included instructions below on how to devein shrimp yourself.Shrimp Sizes
Your grocery store is likely to carry a range of shrimp sizes: small, medium, large, jumbo, or colossal, usually categorized by how many shrimp you can expect per pound. The majority of BA’s shrimp recipes call for large shrimp unless otherwise specified (for example, our best shrimp cocktail calls for jumbo shell-on shrimp). Here’s the trouble: Naming conventions differ based on where you live and shop, so one stores large shrimp might be another’s jumbo. To keep things simple, go by weight whenever available. You’ll typically get 36–40 small shrimp per pound, 31–35 medium shrimp per pound, 26–30 large shrimp per pound, 21–25 jumbo shrimp per pound, 16–20 super jumbo shrimp per pound, or 15 or fewer colossal shrimp per pound. I.e., the higher the number, the smaller the shellfish.
If you’re using a different size shrimp than the recipe calls for, that’s fine—just adjust the cook time accordingly. Smaller shrimp will cook faster than larger ones, while the total time for bigger boys will be a little longer. Here’s associate food editor Kendra Vaculin’s rule of thumb: Cook medium shrimp for approximately 3 minutes, large shrimp for 4–5 minutes, and jumbo shrimp for 6–7 minutes. As for small shrimp, blink and you could miss it, so don’t walk away.Shell-On or Shell-Off
You can buy shrimp either in the shell or peeled. For the speediest dinners, we prefer peeled, deveined shrimp (less work on your end). But shrimp that’s still in the shell is often less expensive than peeled shrimp, so if you don’t mind doing the work yourself, this could be a good option.
You can also opt to cook shrimp with the shell on—not only do the shells add flavor, but they also keep the shrimp from overcooking and help them retain moisture when exposed to heat. Shrimp that’s in the shell will sometimes come with the head attached, which is where most of the fat is concentrated; some like to cook shrimp with the heads on, twist the head off and suck out the juices. If you do decide to peel your shrimp, save the shells for shrimp stock (the key ingredient in shrimp risotto) or to add fishy flavor to sauces.
To peel shrimp: Twist off the head (if not already removed) and pull off the legs. Snip the “backbone” of the shell lengthwise with kitchen shears and wiggle your fingers under the shell, pulling it off. Leave the tail on or remove.
To devein shrimp: Use a sharp paring knife to make an incision beside the vein running along the back of the shrimp. Use the tip of the knife to coax out the dark vein; discard. (Wiping your knife on a damp paper towel is a quick and easy way to do this.)
How to Make Sauteed Shrimp
FAQ
Should you cook shrimp in oil or butter?
When cooking shrimp on the stove, we prefer oil over butter because of oil’s higher smoke point. However, if you’d like to infuse the flavor of butter into your stove-top shrimp, add 1 tablespoon of butter to the hot oil just before you add the shrimp.
What is the best cooking method for shrimp?
- In a bowl, toss the shrimp with the lemon zest, salt, and cayenne until it’s coated well.
- In a large frying pan or wok, heat 3 tablespoons of butter over medium-high heat. Once the butter is foaming, add the garlic and lemon juice. …
- Add the shrimp. Sauté until they cook through and turn pink, about 3 minutes.
How do you cook shrimp on a stove?
A heavy-bottomed skillet, such as a cast-iron or stainless steel pan, is often recommended for cooking shrimp on the stove. These materials distribute heat evenly, preventing hotspots that can lead to uneven cooking.
How long does it take to cook shrimp?
Add olive oil and once that begins to shimmer then add the shrimp making sure they’re in a single layer for even cooking. Once they start to change color and turn pink on the bottom, about 2 to 3 minutes, quickly flip them over. Finish cooking until the pieces are pink, opaque, and loosely curled, another 1 to 2 minutes.
Can you cook sautéed shrimp on a stovetop?
Shrimp are so easy to make, it’s hard to think of a reason not to make them. Even when starting with a bag of frozen shrimp, a platter of sautéed shrimp can be on the table in mere minutes. Keep reading to learn the easiest stovetop method for cooking sautéed shrimp, the best shrimp to buy, and what you can make with it.
How do you cook frozen shrimp on the stove?
Here’s how to cook shrimp on the stove: If using frozen shrimp, thaw it completely. Pat the shrimp dry and mix it with minced garlic and salt. In a large skillet, melt a few tablespoons butter. Add the shrimp and cook for 1 to 2 minutes per side, until opaque and cooked through, turning with tongs. Spritz with fresh lemon or lime juice (optional).
How do you cook shrimp in a cast iron pan?
You can also sprinkle fresh herbs like chopped parsley and serve with lemon wedges to squeeze on top. Heat a large cast iron pan or skillet over medium-high heat. Add olive oil and once that begins to shimmer then add the shrimp making sure they’re in a single layer for even cooking.
How do you cook shrimp in a frying pan?
In a medium bowl combine shrimp, 1 tablespoon olive oil, salt, and pepper. Heat a 12-inch skillet or cast iron pan over medium-high heat. Add 1 tablespoon olive oil, once hot, add the shrimp in a single layer. Cook without moving until they turn pinkish on the bottom and just starts to curl, about 2 minutes.