How to Cook Perfect Shrimp Every Time!

Let’s talk shrimp!! Specifically how to make sure you cook perfect shrimp every single time you whip ’em up!

How to Cook Perfect Shrimp Every Time from (@whatsgabycookin)!

Shrimp is a perfect addition to all sorts of dishes. If you’re a regular here on What’s Gaby Cooking, you know that I throw it on pasta, add it to salads, use it for tacos, roll it up in spring rolls… the list goes on! (here’s a full run down on shrimp recipes in case you want some extra inspiration!)

Here’s the run down:

  • I use a combo of olive oil and butter. It gives it the most flavor!
  • buy shrimp that’s already been peeled and deveined but still has the tail on – makes for a prettier presentation
  • nothing wrong with buying “fresh” or frozen shrimp! Most shrimp has been frozen previously even if it’s being sold thawed. Either works great. Just be sure that when you’re cooking frozen shrimp, you let it really thaw out before putting it over any heat.
  • Shrimp cook SO quickly – so don’t take your eyes off of them otherwise they can overcook. They’re perfectly done when they are pink with bright red tails.
  • As a general rule here’s what shrimp should look like in it’s cooking process: undercooked shrimp are a wide and flexible “U” shape, overcooked shrimp are an”O” shape and completely curls up on itself in a tight O, and perfectly cooked shrimp are a “C” in shape and ready to eat!
  • SEASON!! Add plenty of salt, pepper, red pepper flakes, lemon juice etc. Shrimp have a mild flavor so they take on whatever flavor you’re serving them with.

How to Make Perfectly Cooked Shrimp Every Time!

Yield: Serves 4

How to Make Perfectly Cooked Shrimp Every Time!


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 garlic cloves, finely chopped
  • 1/4 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon red pepper flakes, more as needed
  • 1 pound large shrimp, cleaned, de-veined and shelled
  • 2 tablespoons chopped parsley, or chives or cilantro
  • 1 lemon, juiced, plus more as needed


  1. In a large skillet, melt butter and olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine, a pinch of salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine cook down for about 2 minutes.
  2. Add shrimp and sauté until they just turn pink, 3 to 5 minutes depending upon their size. Stir in the parsley and lemon juice. Toss to combine. Remove from heat and season with salt and extra pepper as needed.

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  1. Help Gaby, my freezer went out, everything was still very cold, but I wanted to know if you can re-freeze shrimp? If not, can I cook it, then freeze it? Thanks, Candace

    1. Did it get totally thawed? If so, I wouldn’t re-freeze it. And I don’t know about cooking it and then re-freezing. I usually try and eat it right after cooking because it can go bad quickly

  2. My husband avoids butter for health reasons. Would you change the process at all if you were to just use olive oil? Would you double the amount of olive oil?

  3. Question. How long do you cook the larger shrimp. The 13 to 15 count size, I afraid I’ll not cook them long enough and then over cook them. They too expensive to waste, so I want to cook them properly!

  4. I pride myself of my grill meals (for many years) but this is by far the best cook I have ever tasted. So delicious as presented and the marvelous shrimp tacos afterwards.

  5. This was a great recipe! I made jambalaya rice to go with it plus an avocado and tomato salad with oil and vinegar. Delicious meal and I will definitely make this recipe again!

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