Sautéed Shrimp That's Actually Juicy (Not Rubbery) — in 10 Minutes
Juicy, perfectly pink shrimp with a garlic-butter finish. From fridge to table in 10 minutes flat. The trick? Pat them dry and get the pan hot enough.
Equipment
- Large Skillet
- Tongs
Ingredients
- 1 lb large shrimp (21-25 count), peeled and deveined
- 2 tbsp olive oil or avocado oil
- 3 cloves garlic, thinly sliced
- 2 tbsp unsalted butter (or vegan butter)
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes (optional)
- Lemon wedges, for serving
- Fresh parsley, for serving
Instructions
- Prep the shrimp: Place shrimp on a sheet pan lined with paper towels. Pat them completely dry on both sides. Season with kosher salt and red pepper flakes.
- Heat the pan: Heat the oil in a large skillet over medium-high heat until it shimmers — about 2 minutes. You should see thin, wavy lines across the surface.
- Sear the shrimp: Add shrimp to the pan in a single layer. Do not crowd them; work in batches if needed. Cook without moving for 2 minutes, until the edges turn pink and the bottoms develop golden spots.
- Flip and finish cooking: Flip each shrimp with tongs. Cook for 1 more minute on the second side. The shrimp should be opaque and just barely firm to the touch.
- Add garlic and butter: Push the shrimp to the edges of the pan, creating a space in the center. Add the butter and sliced garlic to the center. Let the butter melt and foam for about 30 seconds, swirling the pan occasionally. Then toss everything together so the shrimp are coated in the garlic butter.
- Finish and serve immediately: Remove the pan from the heat. Squeeze a lemon wedge over the top. Sprinkle with fresh parsley. Serve immediately on a platter or over a bed of greens.
Notes
Don't overcrowd the pan. If the shrimp are stacked, they steam. Work in batches if necessary. Butter goes in last. Starting with butter will burn it — oil can take the heat; butter is the finishing move. Dry the shrimp even if the package says 'pre-dried.' They are always wet. Pat them for a full minute with paper towels. Storage: Cooked shrimp keep in an airtight container in the fridge for up to 2 days. Reheat gently in a hot skillet — not the microwave. Freezing cooked shrimp is not recommended.