This simple sautéed shrimp is made in one skillet and is packed with bold flavors. Yet, it comes together in just 15 minutes. We use a combination of lemon juice and dried herbs and spices to keep things simple, but still full of flavor. You can serve it as an easy dinner or as a finger-licking appetizer.
If you love shrimp, you should check out our complete guide on how to cook them every way.
Because our recipe
- All bold flavors with lemon juice, smoked paprika and garlic.
- Ready in just 15 minutes for a quick and easy dinner or use as an appetizer.
- Serve it alone, over rice or toss with some pasta.
You can serve shrimp on their own as the main protein of a meal with any side dish you like. You can also serve it over steamed rice or toss it with pasta. You could also add it to a salad. We love eating it all by itself. The point is, it’s an easy way to have delicious shrimp on the table ready to be devoured.
Notes on ingredients
- Giant shrimp: Be sure to use peeled and stripped shrimp for convenience. Both fresh and frozen prawns are fine, just defrost the frozen ones before cooking.
- Extra Virgin Olive Oil: You can use any neutral cooking oil for this, like vegetable or canola oil, but we prefer olive oil for the best flavor.
- Lemon juice: Fresh will give you a better flavor than the bottled kind which tends to be more muted and have a slight bitterness.
- Smoked paprika: It’s all about the smoked paprika to add the smoky flavor.
- Cayenne pepper: It just adds a little heat. Double or triple it for a spicy shrimp, or leave it out altogether if heat isn’t your thing.
Using frozen shrimp
If you want to use frozen shrimp, be sure to let them thaw completely before cooking. You can thaw it in the refrigerator overnight or in an airtight bag submerged in a bowl full of cold water for 10 to 20 minutes.
Peeling and racking
Raw shrimp are often sold peeled and de-haired, but be sure to check if yours are. If they haven’t been shelled, it’s a quick and easy process and you can shell them at the same time.
To shell the prawns, start by removing the legs and then gently peel off the outer shell with your fingers. To hollow out, run a small knife along the back of the shrimp and use the tip of the knife to extract the dark vein. Keep in mind that not all shrimp have noticeable veins, so check first and remove them if necessary.
Serving Tips
On rice: Serve the shrimp on a bed of steamed rice to soak up all the flavorful juices. Or use a flavored rice like Cilantro Lime Rice, Coconut Rice or our Cheesy Rice.
With Pasta: Toss cooked shrimp with your favorite pasta for a quick and flavorful seafood pasta dish. It goes especially well with angel hair or linguine. Add a little extra olive oil, garlic and lemon juice for a thicker sauce.
In Tacos: Make shrimp tacos by serving these spicy shrimp in soft tortillas. Top with fresh avocado, shredded cabbage and chopped cilantro.
On a salad: Add the shrimp to a simple salad of mixed greens, cucumbers, tomatoes and avocado. Our orange and balsamic vinaigrette pairs perfectly with these shrimp.
As an appetizer: If you’re hosting a party or need a quick finger food, serve the shrimp as a stand-alone appetizer. Arrange them on a serving plate with toothpicks and you’re done.
Instructions for storage and heating
Refrigerate any leftover shrimp in an airtight container for up to 3 days.
Heat in a pan over medium heat for 2-3 minutes until heated through. We do not recommend heating the shrimp in the microwave as they will become rubbery.
