Olive Oil Sautéed Shrimp
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
3 servings
-
Calories
241 kcal
-
Course
Main Course
-
Cuisine
American
Olive Oil Sautéed Shrimp
Description
In this recipe, large shrimp are dried thoroughly before being seasoned with a carefully measured spice blend including smoked paprika, garlic powder, cumin, dried thyme, black pepper, cayenne, and kosher salt. Tossed in olive oil, the shrimp are cooked quickly over medium-high heat, about two minutes per side, allowing the spices to infuse without overcooking the shrimp. The result is a tender, flavorful seafood dish with a mild smoky and spicy profile enhanced by olive oil.
The shrimp are cooked in a single layer in a hot skillet to ensure even browning and quick sautéing. Using two spoons to flip helps maintain their shape and even cooking. After cooking, the shrimp are served drizzled with the pan juices and garnished with chopped parsley for a fresh herbal note.
This shrimp is well suited for serving as a main protein, in salads, lettuce wraps, or paired with cocktail sauce. The spice levels can be adjusted by modifying the cayenne or salt, accommodating dietary preferences.
To preserve tenderness, it is important not to overcook the shrimp and to dry them thoroughly before seasoning to avoid steaming during cooking. Leftovers can be stored in the refrigerator for up to three days and reheated gently.
Ingredients
- 1 pound Shrimp Large (31-40 pieces per pound), peeled and deveined, raw
- 3 tablespoons olive oil
Spices:
- 1 teaspoon kosher salt Or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin ground
- ½ teaspoon thyme dried
- ¼ teaspoon cayenne pepper
Garnish:
- 2 tablespoons parsley Chopped
Instructions
- Pat the shrimp dry on both sides with paper towels. Place them in a large bowl. Add the olive oil.
- In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, ground cumin, dried thyme, and cayenne pepper. Add the spice mixture to the shrimp.
- Toss with a large spoon to coat the shrimp with the oil and spices.
- Heat a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer. Use a rubber spatula to transfer any residual oil and spices from the mixing bowl to the skillet.
- Sauté the shrimp until cooked through, about 2 minutes per side. I use two spoons to flip them.
- Transfer the shrimp to a serving platter. Drizzle them with the pan juices, garnish with chopped parsley, and serve.
Notes
- Dry shrimp completely before cooking to avoid steaming and to help the spices stick and develop.
- Cook shrimp for about 2 minutes per side over medium-high heat to maintain tenderness and avoid overcooking.
- Use less salt if desired to reduce sodium; adjusting kosher salt amount affects final sodium levels.
- Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently at low power in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 0.3recipe | |
| Calories | 241kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 1233mg | 51% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
