ByGaby Dalkin
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Let's talk shrimp!! Specifically how to cook perfect shrimp every single time you whip 'em up! In this post we cover how to shop for shrimp, how to prep the shrimp, how to cook the shrimp, and how to properly season the shrimp like a pro. Once you perfect this, you can make all the Hawaiian Garlic Shrimp, the Shrimp Quinoa Bowls and of course Shrimp Tacos.
Shrimp isa 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.
How to shop for shrimp:
- Buy shrimp that's already been peeled and deveined - it makes it so much easier to prep. Up to you if you want the tail on - but I find it makes for a prettier presentation!
- There's 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.
How to thaw shrimp:
- If you're thinking ahead, you can take shrimp out of the freezer and transfer it to the fridge and let it thaw overnight.
- If you need the shrimp faster, take it out of the freeze and let it thaw in a bowl of cold water on the counter. WARM WATER will mess with their texture so make sure it's cold!
- Regardless of which way you use to defrost, once they are thawed, lay them out on a paper towel to dry them off and then get cooking.
Tips for cooking shrimp:
- I use a combo of olive oil and butter as my base with sautéing shrimp, it gives it the most flavor!
- Shrimp cook SOquickly - so don't take your eyes off of them otherwise they can overcook.
- They're perfectly done when they arepink withbright red tails.
How to know when shrimp is done cooking:
- 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!
How to properly season shrimp:
- You need plenty of seasoning on top of the olive oil and butter. I 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. I also love using a seafood seasoning that has everything listed above plus more!!
Amazing recipes that are perfect for shrimp:
The Ultimate Garlic Shrimp Scampi
Spicy Shrimp Tacos
Shrimp and Crab Seafood Rolls
Shrimp Fajitas
Arugula Pesto Pasta with Garlic Shrimp
Grilled Shrimp with Cilantro Pesto
Avocado Shrimp Tostadas
Avocado Shrimp Spring Rolls
Summer Corn Risotto with Shrimp
Creamy Goat Cheese and Shrimp Pasta
How to Make Perfectly Cooked Shrimp Every Time!
Author: Gaby Dalkin
5 from 1 vote
Get the run down on How to Cook Perfect Shrimp Every Time and then use them in salads, pasta, wraps, quinoa bowls and more!
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Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Main Course
Cuisine French, Italian, Mediterranean, American
Servings 3 people
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 cleaned, de-veined and shelled
- 2 tablespoons chopped parsley or chives or cilantro
- 1 lemon juiced, plus more as needed
Instructions
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.
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.
Notes
- Buy shrimp that’s already been peeled and deveined – it makes it so much easier to prep. Up to you if you want the tail on – but I find it makes for a prettier presentation!
- There’s 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.
Nutrition Information
Calories: 292kcal | Carbohydrates: 7g | Protein: 21g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 211mg | Sodium: 923mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 788IU | Vitamin C: 24mg | Calcium: 108mg | Iron: 1mg
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