How to Make Perfectly Cooked Shrimp Every Time!

5 from 1 vote

How to Make Perfectly Cooked Shrimp Every Time!

Learn how to cook perfect shrimp every time with easy stove top shrimp recipe tips, simple seasoning, and quick cooking technique for juicy, flavorful shrimp.

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: French, Italian, Mediterranean, American

Servings: people

Author: Gaby Dalkin

Ingredients

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

Instructions

In a large skillet over medium heat, melt the butter and olive oil together.
Add the garlic and sauté until fragrant, about 1 minute.
Pour in the wine, add a pinch of salt, red pepper flakes and a few cracks of black pepper, bring to a gentle simmer.
Let the wine cook down for about 2 minutes.
Add the shrimp and sauté until they just turn pink, about 3 to 5 minutes depending on the size.
Stir in the chopped herbs and lemon juice, toss to combine.
Remove from heat and taste, seasoning with more salt, pepper or lemon as desired. Serve immediately with lemon wedges.

Notes

Buy good-quality shrimp. Fresh or properly frozen both work, just make sure they smell clean and ocean-y, not fishy.
- Thaw properly. If using frozen shrimp, thaw in cold water for about 15–20 minutes. Don’t use warm water or you’ll start cooking them.
- Pat them completely dry. Moisture prevents browning. Dry shrimp = better sear and better texture.
- Season right before cooking. Salt draws out moisture, so season just before they hit the pan.
- Use high heat. Shrimp cook fast and love a hot pan. Medium heat won’t give you that golden exterior.
- Don’t overcrowd the pan. Give them space so they sear instead of steam.
- Watch for the curl. Perfectly cooked shrimp form a loose “C” shape. If they curl into a tight “O,” they’re overcooked.
- Cook briefly. Most shrimp need about 1–2 minutes per side. They go from perfect to rubbery very quickly.
- Pull them early if unsure. They continue cooking slightly after coming off the heat.
- Finish with brightness. A squeeze of lemon, fresh herbs, or a drizzle of olive oil makes them pop.

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