"Master the Art of Delicious Stovetop Shrimp Cooking"

Discovering how to cook shrimp on the stovetop will revolutionize your weeknight dinners. This 15-minute method for pan-seared shrimp will become your new go-to easy dinner plan in no time.

We're big shrimp fans around here! We love them steamed, roasted, and stovetop. Our favorite ways to enjoy these perfectly pan-seared shrimp are in pasta dishes, as a sandwich filler, or as a salad topper. The possibilities are endless, so feel free to get creative!

A close up of a bowl of pan-seared shrimp. It looks juicy and lightly browned


Believe it or not, frozen shrimp is often fresher than the "fresh" stuff. Unless you're lucky enough to live on the coast, chances are the shrimp at your local seafood counter has been frozen and thawed before you see it.

A close up of a bowl of pan-seared shrimp. It looks juicy and lightly browned

If you plan to cook your shrimp the same day, fresh is fine. But if you're not using it right away, go frozen. When buying fresh shrimp, smell for ammonia and feel for softness or slime.

Check out our recipe for Honey Garlic Shrimp too!


You'll also encounter a choice between wild-caught and farm-raised shrimp. Wild-caught shrimp comes from their natural habitat, the ocean, whereas farm-raised shrimp are raised in tanks.

Choosing wild-caught shrimp over farm-raised will provide more nutritional value as they have access to fresh food sources.


Raw shrimp with tails still on laying on a paper towel

To defrost frozen shrimp, place them in a large bowl and run cold water over them for 20-30 minutes until completely thawed.

Now that you're a shrimp pro, try our easy Shrimp Quesadillas recipe!


In this swift shrimp recipe, the size of the shrimp plays a crucial role in determining its cooking time. The larger shrimp would require more time on the stovetop while the tiny shrimp can be cooked quickly.

To ensure the accuracy of shrimp size, most recipes prefer shrimp count over general terms such as medium, large, or jumbo.

If you're craving for another shrimp delicacy, you can try out our Shrimp Chow Mein!

A bowl of raw shrimp sitting on the counter with a lemon, a bottle of oil, and seasonings nearby.

Shrimp count states the number of shrimps per pound. For example, 15/20 shrimp count means there are between 15 to 20 shrimp per pound.

For a quick and effortless meal, have a taste of our Shrimp Sandwich!


Make life easier by purchasing pre-peeled and deveined shrimp for this quick shrimp recipe. But if that's not your style, here's a DIY routine to make things easy.

Start by inserting a paring knife into the back of the shrimp to break into the shell. Once enough is exposed, use your thumb to wiggle the shell loose and peel it off using your fingers.

For deveining, run your knife along the back of the shrimp to expose the vein. Then, gently lift the vein out using the tip of the knife.

hands pressing down gently on shrimp covered with paper towels to remove moisture


To prepare your shrimp for delicious pan-seared cooking, first, use a paper towel to pat them dry and remove excess moisture. Place the shrimp in a single layer on a laid-out paper towel, add another layer on top of them, and gently press down.

oil being drizzled onto raw shrimp in a bowl

For oil, use either olive, avocado, or canola oil and add it into a large bowl containing the shrimp.

For seasoning, options are limitless! Add Italian seasoning, minced garlic, lemon zest, or any flavor that suits your taste. Shrimp tends to adopt different flavors well, so get creative! For this simple pan-seared shrimp recipe, we will stick to the basics – salt, pepper, Italian seasoning, and garlic powder.

a hand holding a ramekin of seasonings over a bowl of raw shrimp

If pan-seared shrimp is one of your favorites, then you must try our Shrimp Po Boys next!

hands tossing raw shrimp in oil and seasonings

Take the shrimp and mix it with your choice of seasoning in a bowl before setting it aside. Get your cooking pan ready with oil. When it comes to cooking shrimp on a stovetop, a larger pan is ideal as it gives the protein space to cook evenly. Overcrowding a pan will steam the shrimp and not sear it. It is recommended to use oil instead of butter to cook the shrimp on a stovetop because oil has a higher smoke point. However, if you do want to add the flavor of butter, simply add one tablespoon of butter to the hot oil before adding the shrimp.

a close up of pan-seared shrimp cooking in a skilletan overhead look at raw shrimp in a skillet

Once your cooking pan is hot, add the shrimp in a single layer and cook for approximately two minutes before turning and cooking for another one to two minutes, depending on size. Remove your cooked shrimp immediately to avoid overcooking due to residual heat.

To determine if your shrimp is done, observe if it is no longer translucent and feels solid when touched. You can also check if the tails are slightly curled under, indicating that they are cooked through.

a bowl of cooked, seasoned pan-seared shrimp with half a lemon on the side

For more delicious shrimp recipes, try our recommended recipes including appetizers, lunches, and dinners, using ingredients such as olive or avocado oil, lemon juice, garlic powder, and Italian seasoning. After patting the shrimp dry and coating it in the chosen seasonings, set it aside before cooking as desired.

Begin by heating up 2 tablespoons of oil in a generously sized pan set to medium-high temperature. Once it reaches suitable heat, arrange the shrimp side by side in a single layer, allowing for adequate space between each.

Allow the shrimp to cook for around 2 minutes before flipping them over and cooking for another 2 minutes on the other side. Repeat the process with any additional shrimp. You'll know they're cooked when they turn fully opaque and possess a slightly firm texture.

Once ready, remove the shrimp from the pan and add a dash of lemon juice to impart added flavor, if desired.

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Discover How To Cook Shrimp On the Stove with just 191 Calories, containing 99 Calories from Fat. Daily Values are calculated based on a 2000 calorie diet.

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