Here is a fast and super delicious way to prepare this seafood star.
Oh, shrimp, how do I love thee? Let me count the ways: boiled, chilled, roasted, breaded, and fried. These little crustaceans are sweet and delicious no matter how you prepare them. But when you learn how to cook shrimp on the stove, you might just find your favorite way to eat them.
I think we all tend to associate shrimp with special occasions. After all, the iconic shrimp cocktail is a well-known item on the menus of upscale restaurants. But it didn’t start out that way. While there is no definitive date, time, or place for the first shrimp cocktail, legend has it that this dish began as an oyster cocktail. The story goes that sometime in the 1860s, a gold miner in California went to a bar after a hard day’s work and ordered a glass of whiskey with oysters in it, to which he added vinegar, ketchup, horseradish, and Tabasco. This concoction, dubbed the oyster cocktail, was a huge hit. By the 1950s, oysters were less available, thanks to over-farming, and with advances in refrigeration, shrimp began to take their place. A decade later, this popular appetizer was appearing on the menus of high-end restaurants: cold shrimp served in a cocktail glass with the famous sauce for dipping.
Nowadays, shrimp is used in a myriad of dishes, and it’s no wonder why: it’s readily available, very versatile, and incredibly easy to cook—especially on the stove. In our recipe here, all you have to do is season the shrimp, place them in a pan with hot oil, sear them for two to three minutes on each side, and voilà: tender, juicy, and seriously flavorful shrimp.
How to perfectly cook shrimp on the stove
It’s hard to imagine how anything could go wrong in such a simple recipe, but we do have some tips to make sure your shrimp on the stove come out perfectly. First, we recommend mixing all of the seasonings together in a bowl and making sure they are combined thoroughly. Next, we can’t stress enough how important it is to pat the shrimp completely dry: not only do you not want any excess moisture in the pan, but the dryness will help the seasonings stick to the entire surface of each shrimp. As we say in the instructions, add the shrimp to the pan in a single layer, but be sure to leave some space between them. If you overcrowd the pan, you risk steaming the shrimp, and that can make them rubbery. Finally, to avoid overcooking, stick to the two to three minutes per side. As soon as the shrimp have turned pink and opaque and have curled into a letter-C shape, they are ready to eat!
How do I store leftovers?
Cooked and cooled shrimp can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw overnight in the fridge. The best way to reheat the shrimp without overcooking them is to bring them to room temperature and then set them in a pan of oil that’s been warmed. Reheat the shrimp gently just until they are warmed through.
Serving suggestions
We have cooked these shrimp on the stove for so many different dinners. When I’m in a hurry, I serve them with Baked Rice and this Easy Sautéed Broccoli. If I have a little more time, I love to put the shrimp on top of Pesto Pasta Salad and serve this yummy dish with Focaccia and Bread Dipping Oil. The shrimp are also a wonderful addition to an Egg White Omelette; serve it with a Spinach Salad for a healthy yet elegant meal.
As I’m sure you’ve already determined, these shrimp are perfect for serving to guests. For a lovely dinner, I like to top Creamy Lemon Pasta with the shrimp and then serve Grilled Asparagus and Roasted Carrots With Chardonnay as sides. Or create a version of bruschetta by grilling slices of Italian Bread, spreading them with Garlic Butter, adding the plump, juicy shrimp on top, and finishing with a spoonful of Tomato Chutney. You can serve these bruschetta with your favorite pasta tossed in spicy Arrabbiata Sauce, a classic Caesar Salad, and some Baked Garlic Rolls for an impressive Italian feast.
How To Cook Shrimp On The Stove
Ingredients
- 1 pound large shrimp peeled, deveined, and patted dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh parsley chopped
- Lemon wedges for serving
Instructions
- In a bowl, toss the shrimp with salt, pepper, Italian seasoning, and garlic powder to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer.
- Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Avoid overcrowding the pan; cook in batches if needed.
- Sprinkle chopped parsley over the cooked shrimp. Serve immediately with lemon wedges on the side.
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