Sautéed shrimp is a 15 minutes favorite! Serve these as a hot appetizer, a side dish, or as a topping over rice, pasta, or a bed of lettuce.
A quick garlic butter sauce is lightly seasoned with lemon juice for great flavor in just minutes.
Tips & Time Savers for Sautéed Shrimp
- Shrimp is an inexpensive protein that adds flair to any dish and cooks quickly and can be served warm or chilled.
- Purchase peeled and deveined shrimp to make this extra quick (tails can be off or on for this dish).
- Use prepared chopped garlic if you’d like (although we like fresh best). A garlic press makes for quick minced garlic.
- Do not overcook the shrimp, it should be pink on each side.
- Remove the shrimp from the pan once cooked so it doesn’t continue cooking from the heat of the pan.
Ingredients for Sauteed Shrimp
SHRIMP: Shrimp come in 4 basic sizes. This recipe uses medium shrimp but any size works. You can also add scallops or calamari. Frozen shrimp can be used but it should be thawed first.
SAUCE: Sautéing shrimp in butter accents their mildly sweet flavor. Lemon adds freshness and garlic adds flavor.
Optional Additions: Add a little leftover bacon grease if you have come. Switch up the seasonings with red pepper flakes, chopped basil, chopped spinach, a handful of chopped Kalamata olives, or a bit of parmesan cheese.
Add a splash of white wine to the garlic butter sauce to extend it a little bit before topping on rice or pasta.
To Thaw Frozen Shrimp
Place shrimp in the fridge overnight. To thaw quickly, place shrimp in a strainer and run under very cold (never warm) water for a few minutes.
How to Sauté Shrimp
Shrimp are so quick and easy to cook:
- Toss shrimp with seasonings (per recipe below).
- Preheat oil & butter in a sauté pan & quickly sauté shrimp stirring constantly.
- As soon as shrimp turns pink, remove from the pan and serve warm.
PRO TIP: Avoid cooking the shrimp too long. Once it is cooked in the pan, it will continue to cook once it’s removed from the heat (carryover cooking) so immediately transfer it to a bowl or serving dish.
For best results, use sautéed shrimp within 2 days of cooking.
Cold leftover shrimp can be topped onto a salad or made into a creamy shrimp salad. Reheat shrimp in a bowl with butter in the microwave for 30 seconds at a time, until the shrimp is reheated properly. Use for shrimp tacos, or serve as a scampi with veggies and rice or pasta. Sautéed shrimp can be frozen in zippered bags with the date labeled on the outside for up to 3 weeks.
Savory Seafood Dishes
- Shrimp Alfredo – quick & creamy
- Bacon-Wrapped Scallops – buttery & tender
- Garlic Grilled Shrimp – reader favorite
- Easy Shrimp Ceviche – fresh and flavorful
- Garlic Butter Shrimp – ready in 15 minutes
- Broiled Lobster Tail – with creamy butter sauce
- Cajun Shrimp Pasta – so flavorful
Did you make this Sautéed Shrimp recipe? Be sure to leave a rating and a comment below!
- 1 pound medium shrimp peeled and deveined
- 1 clove garlic minced
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt or to taste
- ⅛ black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- parsley & lemon wedges for serving
- Toss shrimp with garlic, lemon, salt, and black pepper to taste.
- Preheat olive oil and butter in a skillet over medium-high heat.
- Add shrimp and cook while stirring for 4-6 minutes or just until pink.
- Remove from heat and toss with parsley if desired. Pour any juices over the shrimp before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)