Sauteed Shrimp
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 people
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Calories
161 kcal
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Course
Main Course
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Cuisine
American
Sauteed Shrimp
Description
This recipe begins with rinsing and patting shrimp dry to prevent steaming, which helps achieve a sautéed texture with slight caramelization. Cutting the shrimp in half lengthwise exposes more surface area for faster, even cooking in hot oil. Garlic is sautéed gently first to release aroma without browning excessively. The shrimp are cooked shell side down and then flipped, allowing shells to turn a bright color indicating doneness.
Salt or soy sauce, black pepper, and white wine add savory, slightly pungent layers. After removing from heat, fresh parsley is stirred in, contributing herbal notes. Serving with lemon wedges allows diners to adjust acidity to their preference, which cuts through the richness and enhances flavor.
Serve immediately to enjoy the balance of garlicky, slightly citric shrimp cooked just until opaque without becoming rubbery.
Patting the shrimp dry and slicing large shrimp halves ensure proper sautéing. Deveining removes any gritty or bitter taste. Cook shrimp 2 to 3 minutes per side to avoid overcooking.
Ingredients
- 1 lb (500g) Shrimp jumbo shrimp, tiger prawn or fresh water prawn (shell on and head on, preferred, gulf
- 2 tablespoons neutral cooking oil generic cooking oil
- 4 cloves garlic minced
- 1/2 teaspoon salt or to taste (or 1 tablespoon soy sauce)
- 3 dashes black pepper ground
- 1/4 cup white wine
- lemon wedges
- 1 tablespoon parsley chopped
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
- Always pat shrimp dry before cooking to prevent steaming and ensure proper browning.
- Slice large shrimp in half lengthwise to allow even, quick cooking.
- Deveining shrimp improves taste and texture by removing the potentially bitter intestinal tract.
- Avoid overcooking; cook shrimp about 2 to 3 minutes per side for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 161kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 143mg | 48% |
| Sodium | 934mg | 39% |
| Potassium | 166mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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