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Fresh, juicy, and delicious, this sauteed shrimp is cooked in a skillet with garlic and white wine. This is one of the easiest head on shrimp recipes you can make in 15 minutes!
Best Jumbo Shrimp Recipes
I love shrimp recipes and one of the easiest ways to cook shrimp is a simple saute on the skillet.
When you have fresh and succulent shrimp, it’s just a matter of simple searing and sauteing to bring out all the briny flavors. Add a little bit of garlic and white wine and this dish becomes super fancy and flavorful!
The best part? It only takes 15 minutes to make. It’s perfect for busy weeknights when you want something quick and delicious. But it’s also elegant enough to be served at a dinner party!
Want more easy shrimp recipes? Check out my Italian Shrimp Pasta and Sesame Shrimp!
What Type Of Shrimp To Use
There are countless types of shrimp available in the market, and in this recipe, you can actually use any type of shrimp or prawn you prefer.
I used frozen freshwater prawns with shells and heads on, which you can buy from Asian supermarkets here in the United States.
Freshwater prawns usually have big heads and firm tails. So I slice them in halves lengthwise before cooking, just like the pictures here.
You can also use gulf shrimp, jumbo prawn, or tiger prawn for this sauteed shrimp recipe. I highly recommend cooking whole shrimp, which have shells and heads as they add a lot of flavors and aromas to the dish.
Ingredients For Sauteed Shrimp
- Shrimp – I use frozen freshwater prawns with shells and heads still on. But you can use gulf shrimp, jumbo shrimp, or tiger prawn.
- Garlic – I always use freshly minced garlic for the best flavor.
- White wine – This complements the delicate sweetness of the shrimp. Make sure to use good quality dry white wine such as Sauvignon Blanc, Pinot Grigio, and Chardonnay.
See the recipe card for full information on ingredients.
Head On Shrimp Recipe Variations
- Filipino style: In the Philippines, shrimp is usually cooked in Sprite or 7-Up, which gives it a slightly sweet and tangy flavor. Other ingredients typically added to the dish are garlic, soy sauce, and black pepper.
- Garlic butter: A classic combination of garlic and butter pairs perfectly with shrimp. Melt some butter in the skillet, add minced garlic, and saute the shrimp until fully cooked. Finish it off with a squeeze of fresh lemon juice for a nice tangy kick.
- Deep-fried: Dip shrimp in a batter and deep fry until crispy like this Fried Shrimp. Serve with a side of cocktail sauce or tartar sauce for dipping.
- Spicy: For those who like a little heat, add some cajun or chili crisp while sauteing the shrimp. You can also explore using other spices like five-spice powder or Szechuan peppercorns and even make this Old Bay Shrimp!
- Mediterranean: Toss the shrimp with olive oil, cherry tomatoes, sun-dried tomatoes, pitted black olives, and capers to cook my Mediterranean Olives and Shrimp. I love serving this version with a side of Greek salad and roasted vegetables.
How To Cook Whole Shrimp
Shrimp has always been one of my favorite seafood. I love it in all its forms, whether grilled, fried, or sauteed. But cooking prawns with shells and heads on is a whole different experience! They add so much flavor to the dish while keeping the shrimp juicy and succulent.
Here’s how to perfectly cook fresh shrimp with heads on:
Step 1. Rinse the shrimp with cold running water. Pat dry with paper towels. Use a pair of scissors to cut the legs off the shrimp. Slice the shrimp into halves, lengthwise. Set aside.
Step 2. Heat up a skillet with the cooking oil. Saute the garlic back and forth a few times until sizzling, but not browned. Add the shrimp, shell side down first. Saute and cook the shrimp until the shell turns color. Turn the shrimp over and continue to saute.
Step 3. Add the salt (or soy sauce), black pepper, and white wine. Add the parsley and turn off the heat. Dish out and serve immediately with lemon wedges. Squeeze the lemon juice over the shrimp before eating.
Helpful Tips For Home Cooks
- Pat dry your shrimp with paper towels before cooking. Any extra moisture will cause the shrimp to steam, preventing it from browning.
- If you have big shrimp, you can slice it into halves. This step will make sure that the shrimp are perfectly sauteed and cooked in a jiffy.
- Devein your shrimp to remove the dark intestinal tract which can sometimes have a bitter taste and a gritty texture. It’s not harmful to eat, but it can significantly affect the flavor and texture of the dish.
- Do not overcook your shrimp! It only takes about 2-3 minutes per side to cook through in a skillet.
Frequently Asked Questions
In general, yes. The heads and shells contain more flavors that infuse into the meat while cooking. It also helps retain moisture while keeping the shrimp tender and flavorful.
Shrimp heads are packed with flavorful fats and juices that add so much richness and depth to the dish. When cooked, these flavors are released, making the shrimp more succulent and tasty.
Yes, rinse the shrimp before cooking to remove any dirt or debris. Pat them dry with a paper towel to ensure they cook evenly and get a nice color in the skillet.
This head on shrimp recipe has only 161 calories per serving.
What To Serve With Sauteed Shrimp
Serve whole shrimp recipes as a main dish with rice or noodles. For a healthy meal and an easy weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
Sauteed Shrimp
Ingredients
- 1 lb (500g) gulf shrimp, , jumbo shrimp, tiger prawn or fresh water prawn (shell on and head on, preferred)
- 2 tablespoons cooking oil
- 4 cloves garlic, , minced
- 1/2 teaspoon salt , or to taste (or 1 tablespoon soy sauce)
- 3 dashes ground black pepper
- 1/4 cup white wine
- lemon wedges
- 1 tablespoon chopped parsley
Instructions
- Rinse the shrimp under cold running water and pat dry with paper towels. Use scissors to cut off the legs, then slice the shrimp in half lengthwise. Set aside.
- Heat a skillet with cooking oil. Sauté the garlic, stirring it back and forth a few times until sizzling but not browned. Add the shrimp, shell side down first. Sauté and cook the shrimp until the shells change color, then turn them over and continue to sauté.
- Add the salt (or soy sauce), black pepper, and white wine. Stir in the parsley and turn off the heat. Dish out and serve immediately with lemon wedges. Squeeze the lemon juice over the shrimp before eating.
Notes
- Pat dry your shrimp with paper towels before cooking. Any extra moisture will cause the shrimp to steam, preventing it from browning.
- If you have big shrimp, you can slice it into halves. This step will make sure that the shrimp are perfectly sauteed and cooked in a jiffy.
- Devein your shrimp to remove the dark intestinal tract which can sometimes have a bitter taste and a gritty texture. It’s not harmful to eat, but it can significantly affect the flavor and texture of the dish.
- Do not overcook your shrimp! It only takes about 2-3 minutes per side to cook through in a skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just want to say that this is the easiest recipe I’ve ever cooked. It was absolutely so flavorful! Thank you for sharing.
Thank you for your comment, Nina. Happy cooking!
Recipe sounds lush
Going to try it tomorrow
??
Do you use drinking white wine?
That’s fine. Or cooking white wine.
Hi Bee!!!!
LOVE your recipes, and trying this tonight. Using peeled shrimp, though. Not really a difference, I hope?
That’s fine.
thankyou for your recipes. i have a lot of fun cooking . cheers.
Awesome, thanks for trying.
I swear I could smell the shrimp while I was reading. Yum!
Do fresh water prawns not need to be deveined?
You can devein if you like, but I didn’t.
The ingredients state lemon wedges, but the instructions state, “Squeeze the lime juice over the shrimp before eating. “
Oops typo. Corrected to lemon wedges and lemon juice in the recipe card.