Sauteed Shrimp

4.47 from 26 votes

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!

Prep Time10

Cook Time5

Total Time15

Course: Shrimp

Cuisine: American Recipes

Keyword: Sauteed Shrimp

Servings: people

Author: Bee Yinn Low

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