This easy sautéed shrimp recipe comes together in under 5 minutes! The shrimp are pan-seared to perfection in a rich olive oil sauce infused with garlic, Italian seasoning, and fresh lemon.
Shrimp is a go-to protein source in my house. This sautéed shrimp recipe has saved dinner more times than I can count!
While many recipes call for butter, I prefer the depth and nuance of good extra virgin olive oil. It lets the shrimp’s naturally buttery flavor shine without weighing things down—same goes when I make pan-fried shrimp with veggies, sheet pan shrimp, and beyond. Here are three reasons I love this shrimp recipe:
- It’s versatile: Shrimp’s mild flavor means you can season with your favorite herbs and spices.
- It’s an easy protein-boost: Incorporate pan-fried shrimp into pretty much any meal, from tossing into lemon pasta to topping quinoa salad.
- Works great with frozen shrimp! You can have them thawed, cooked, and on the table in under 30 minutes!
Table of Contents
Ingredients and Substitutions
I keep my sauteed shrimp seasoning simple with an Italian vibe, but shrimp’s mild flavor makes it super versatile. Season with the spices you like! Here’s what I used:
- Shrimp: I used medium (41/50), but any size shrimp you have will work (small shrimp will cook in just a couple of minutes). And feel free to use frozen!
- READ MORE: Our essential guide shrimp, including tips for buying and peeling.
- Italian seasoning: I make my own, but you can use store bought or swap with Greek oregano.
- Sweet Spanish paprika: Adds a very mild chili flavor. Smoked paprika would be tasty too, if you like smoky. To dial up the heat, swap or add dried chili flakes or Aleppo pepper.
- Kosher salt and black pepper enhance the flavor.
- Olive oil: Use a high quality extra virgin variety (I love the buttery flavor of our California Arbequina with this recipe.
- Garlic: Swap with green onion, shallot, or really any type of onion you like.
- Lemon: The zest and juice add an addictive zippy quality. Swap with lime.
How to Saute Shrimp
The quick answer for how long to saute shrimp is 2 to 4 minutes, depending on the size. The shrimp will go from gray to pink. Here’s the step-by-step:
- Get ready. Mince 2 garlic cloves. Zest and juice 1 lemon.
- Season the shrimp: Pat 1 pound of medium shrimp dry, then add to a medium bowl with 1 tablespoon Italian seasoning, 1 teaspoon sweet paprika, and a good pinch of salt and pepper. Drizzle 2 tablespoons olive oil over the mixture and toss to coat.
- Heat the skillet: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just shimmering.
- Cook the shrimp: Add the seasoned shrimp and garlic to the heated pan. Cook, tossing occasionally, until the shrimp turns pink, about 2 to 4 minutes depending on the size of the shrimp).
- Finish and serve: Immediately remove the cooked shrimp from the pan, transferring to a rimmed plate or platter. Finish with the lemon zest and juice. Serve immediately.
How to Saute Frozen Shrimp
To saute frozen shrimp, you simply need to thaw them first. You have two options:
- Overnight: Thaw the shrimp in your refrigerator overnight.
- Same day: Seal the shrimp in a large plastic bag and place in a bowl with cold water. Stir every few minutes until the shrimp is defrosted (about 20 minutes).
Frozen shrimp is a great option! In fact, most shrimp is flash-frozen right after it’s caught. That includes shrimp labeled “fresh” at the fish counter. So you can happily save money and keep shrimp at-the-ready in your freezer.
What to Serve with Sauteed Shrimp
Sauteed shrimp is similar to chicken–it’s a versatile protein you can add to just about any meal. Here are some ideas, but truly you can’t go wrong!
- Add protein to hearty salads: Mediterranean quinoa salad, Greek potato salad.
- Mix into pasta: Lemon Pasta, Sun Dried Tomato Pasta.
- Serve alongside roasted veggies: Lemony broccoli or fennel.
- As a starter: Serve with pita chips and corn salsa or olive tapenade.
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Sautéed Shrimp
Ingredients
- 1 pound shrimp (see note)
- 1 tablespoon Italian seasoning
- 1 teaspoon sweet paprika
- Kosher salt
- Black pepper
- 3 tablespoons extra virgin olive oil (divided)
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
Instructions
- Season the shrimp: Pat the shrimp dry, then add to a medium bowl with the Italian seasoning, sweet paprika, and a good pinch of salt and pepper. Drizzle 2 tablespoons olive oil over the mixture and toss to coat.
- Heat the skillet: Heat the remaining 1 tablespoon olive oil in a cast iron skillet over medium-high heat until just shimmering.
- Cook the shrimp: Add the seasoned shrimp and garlic to the heated pan. Cook, tossing occasionally, until the shrimp turns pink, about 2 to 4 minutes depending on their size.
- Finish and serve: Immediately remove the cooked shrimp from the pan, transferring to a rimmed plate or platter. Finish with the lemon zest and juice. Serve immediately.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- What type of shrimp to use? I used medium (41/50) shrimp, but simply adjust the time for smaller or larger sizes. The shrimp is done when it goes from gray to pink.
- To use frozen shrimp: Thaw it first. You have 2 options:
- Overnight: Thaw the shrimp in your refrigerator overnight.
- Same day: Seal the shrimp in a large plastic bag and place in a bowl with cold water. Stir every few minutes until the shrimp is defrosted (about 20 minutes).
Nutrition
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Simple and delicious. Thanks for sharing the recipe!
Quick and tasty. Thank you!
Super easy, and really good!!
Followed recipe as written. Was very bland.
So simple and delicious!
Thank you.
I added microwaveable pasta.
Super easy and very tasty. Thanks for the ideas as I continue cooking Mediterranean for me and my hubbie!
Just excellent! Delicious, quick & easy. I used larger shrimp (21-25) laid in single layer, cooked 2 minutes,flipped & cooked around two more minutes. Also mashed whole garlic clove and sauted before adding shrimp. Served with rice & Basalmic roasted veggies (eggplant, zucchini & grape tomatoes. ) I plan to use some of the other suggestions below.
For as simple as the recipe is, it over delivers on flavor. Fresh, bright, and lots of flavor. And done with no butter. We had a small bit of risotto with it, and of course pasta would be good, but that would change the nutritional value. The lemon, garlic and spices with the shrimp was delightful. I had red wine with mine, my wife a Pinot Grigio, and both paired well.
Easy to prepare, few ingredients, and tastes terrific.
This was a big hit.
THANK YOU for this! Not only is this a simple and delicious recipe, but you have answered all the questions about shrimp. Anyone who is wondering how to cook shrimp should totally check this recipe out!
Thanks, Cindy!