Hey there fellow seafood lovers! I’ve cooked thousands of shrimp in my kitchen, and I’m here to share everything I know about getting perfectly cooked stovetop shrimp. Let’s dive right in with the quick answer you’re looking for:
Basic Cooking Times for Shrimp on Stovetop (Medium-High Heat):
- Small shrimp (>30 per pound): 1-2 minutes per side
- Medium shrimp (26-30 per pound): 2-4 minutes per side
- Large shrimp (21-25 per pound): 2-3 minutes per side
- Extra large shrimp (16-20 per pound): 2-3 minutes per side
- Jumbo shrimp (11-15 per pound): 1.5-2.5 minutes per side
- Colossal shrimp (<10 per pound): 1-2 minutes per side
But wait! There’s more to nailing the perfect shrimp than just timing. Let me share my tried-and-true tips for getting it right every single time.
How to Tell When Shrimp is Perfectly Cooked
Ya know what’s the worst? Overcooked, rubbery shrimp! Here’s how to tell when they’re done just right:
- Color changes from translucent to opaque pinkish-white
- Forms a loose “C” shape (if it’s a tight “O”, it’s overcooked!)
- Internal temperature reaches 140°F-145°F
- The thickest part (near head) turns completely opaque
My Foolproof Method for Stovetop Shrimp
What You’ll Need:
- 12-inch skillet or cast iron pan
- Paper towels
- Tongs
- Your favorite cooking oil
- Seasonings of choice
Step-by-Step Instructions:
-
Prep the Shrimp:
- Pat them completely dry with paper towels
- Season just before cooking (salt, pepper, etc.)
- Remove that yucky vein if not already done
-
Heat the Pan
- Use medium-high heat
- Add enough oil to lightly coat the bottom
- Wait until oil shimmers (but doesn’t smoke!)
-
Cook Those Bad Boys
- Place shrimp in a single layer (don’t crowd!)
- Let ’em cook undisturbed until pink on bottom
- Flip once when halfway done
- Remove immediately when done (they’ll keep cooking from residual heat)
Pro Tips from My Kitchen to Yours
Listen up! These tips will take your shrimp game from meh to amazing
DO’s:
- Buy frozen instead of “fresh” (trust me on this one!)
- Defrost quickly under cold running water (about 3 mins)
- Use high heat for good searing
- Cook in batches if needed
- Let rest 1-2 minutes before serving
DON’Ts:
- Don’t overcrowd the pan (leads to steaming instead of searing)
- Don’t walk away (these little guys cook fast!)
- Don’t use butter at high heat (it’ll burn)
- Don’t forget to dry the shrimp thoroughly
Tasty Ways to Season Your Shrimp
Here’s some of my fave seasoning combos:
-
Classic Garlic Butter:
- Minced garlic
- Butter
- Lemon juice
- Parsley
-
Spicy Cajun:
- Cajun seasoning
- Red pepper flakes
- Paprika
- Garlic powder
-
Asian-Inspired:
- Soy sauce
- Ginger
- Sesame oil
- Green onions
Common Mistakes to Avoid
We’ve all been there! Here’s what not to do:
- Cooking cold shrimp: Let them come to room temp first
- Using wet shrimp: They’ll steam instead of sear
- Overcooking: Remember, they keep cooking after removal
- Wrong pan size: Too small = crowding, too large = burnt oil
How to Store and Prep
- Raw shrimp: Use within 1-2 days of purchase
- Cooked shrimp: Good for 3-4 days in fridge
- Always store in coldest part of fridge
- If frozen, thaw overnight or under cold water
Signs Your Shrimp Has Gone Bad
Nobody wants food poisoning! Toss if you notice:
- Fishy or ammonia-like smell
- Slimy texture
- Soft, mushy flesh
- Discoloration or dark spots
Wrapping It Up
And there ya have it, folks! Everything you need to know about cooking shrimp on the stove. Remember, practice makes perfect, and don’t be afraid to experiment with different seasonings and recipes.
The key takeaway? Watch those cooking times like a hawk and trust your instincts. Before you know it, you’ll be serving up restaurant-quality shrimp right from your own kitchen!
Got questions? Drop ’em in the comments below. I’d love to hear how your shrimp adventures turn out! Happy cooking!
Would you like me to explain or break down any part of this guide in more detail?
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 Cook Shrimp on the Stove
FAQ
How long do you leave shrimp on the stove?
Cook the shrimp, stirring occasionally, until the flesh is totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 5 minutes. Transfer to a serving dish. Serve sautéed shrimp immediately.
How long do you boil shrimp on top of the stove?
Boil shrimp in salted water until just pink outside and opaque in the center, about 2 minutes for most sizes of peeled shrimp, a minute or two longer for shell-on shrimp or for extra-large or jumbo shrimp. Boiling shrimp is about as easy as it gets and takes just a few minutes.Sep 19, 2023
What is the best way to cook raw shrimp?
How to tell if shrimp is done on the stove?
As shrimp cooks, it curves into the shape of a ‘C’. The flesh will turn opaque with a pearly pink hue, and the tails will turn bright red. Check to make sure all the greyness is gone. Shrimp (depending on size) typically takes about 4 to 5 minutes to cook.