Name: 10-Minute Sauteed Shrimp Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 lb Large shrimp (31/35 count, peeled and deveined, tails on); 2 tsp Paprika; 1/2 tsp Sea salt; 1/4 tsp Black pepper; 1/4 tsp Crushed red pepper flakes (optional); 2 cloves Garlic (minced); 3 tbsp Olive oil; Lemon wedges (for serving)

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Introduction

This quick and flavorful sautéed shrimp dish is perfect for a weeknight dinner or a speedy appetizer. With just a handful of spices and a bright squeeze of lemon, you’ll have perfectly cooked shrimp ready in about 10 minutes.

The image shows a close-up of several cooked shrimp in a black pan. Each shrimp is a warm orange color with a slightly charred texture from cooking, and they are topped with small green parsley leaves sprinkled evenly over them. The shrimp are plump with a shiny, juicy surface and slight browning that gives them a textured look. The black pan contrasts with the bright orange of the shrimp and the fresh green of the parsley, and a few small bits of browned seasoning or garlic add more detail. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp (31/35, peeled and deveined, tails on)
3 tbsp olive oil

2 cloves garlic (minced)
2 tsp paprika

1/2 tsp sea salt
1/4 tsp black pepper

1/4 tsp crushed red pepper flakes (optional)
Lemon wedges (for serving)

Instructions

Step 1: In a small bowl, stir together the paprika, sea salt, black pepper, and crushed red pepper flakes if using.

Step 2: In a large bowl, combine the shrimp, spice mixture, and minced garlic. Stir until the shrimp is evenly coated with the spices.
Step 3: Heat the olive oil in a large cast iron skillet over medium-high heat until hot.
Step 4: Add the shrimp to the skillet and sauté for 1 1/2 to 2 minutes per side, until the shrimp turn pink and opaque.

Step 5: Serve the sautéed shrimp with freshly squeezed lemon juice from the lemon wedges for a bright, fresh finish.

Tips & Variations

Use fresh shrimp for the best flavor, but frozen shrimp thawed completely also work well.
Adjust the crushed red pepper flakes to control the heat level or leave them out for a milder dish.

Try adding chopped fresh parsley or cilantro for a burst of color and freshness.
Serve over rice, pasta, or a fresh salad to turn this into a full meal.

Storage

Store leftover sautéed shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave briefly to avoid overcooking and drying out the shrimp.

How to Serve

The image shows a close-up of cooked shrimp arranged closely together on a black pan. Each shrimp is golden orange with a slightly crispy texture and some darker browned spots, indicating they have been sautéed or grilled. Small green parsley leaves are scattered over the shrimp, adding a fresh contrast to the warm tones of the shrimp. The shrimp have a curved shape, and some tails are visible, with a slight shine from oil or butter on the surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used as long as they are fully thawed and patted dry before cooking to ensure even sautéing and prevent excess moisture.

How do I know when the shrimp are cooked?

The shrimp are done when they turn pink and opaque throughout, usually about 1 1/2 to 2 minutes per side. Overcooking can make them tough, so watch carefully.