In our arsenal of quick-cooking dinners, shrimp is a superhero. The crustaceans cook in less than five minutes, so you can get to the table as soon as possible. Lemon-oregano shrimp can be yours in 20 minutes or less. It only takes 15 minutes to make this shrimp and basil stir-fry. But shrimp isn’t just a weeknight dinner staple; it’s also one of our favorite proteins for a fancy dinner that doesn’t take too much work. Case in point: a little shrimp cocktail will turn any occasion into a party. Figure out the best way to cook shrimp and you’ll never have to ask, “What’s for dinner?” (okay, that might be a bit much, but you get the point).
Cooking shrimp can seem intimidating. It’s easy to overcook them, turning them rubbery and tough. But when cooked just right, shrimp become tender and juicy with a delicate sweet flavor that makes them an absolute treat.
So how long do you cook shrimp on the stove to get that perfect texture and taste? The cooking time can vary depending on the size of the shrimp and a few other factors. But don’t worry – this guide will walk you through everything you need to know to cook shrimp to tender, juicy perfection every time.
What Size Shrimp Should I Buy?
Shrimp are sold by size (count per pound) rather than weight. The smaller the shrimp the more you get per pound. Common sizes include
- Colossal – Under 10 per pound
- Jumbo – 11 to 15 per pound
- Extra Large – 16 to 20 per pound
- Large – 21 to 25 per pound
- Medium – 26 to 30 per pound
- Small – Over 30 per pound
For cooking on the stove, medium and large shrimp work best. The thicker bodies hold up well to searing heat without overcooking. Extra large and jumbo shrimp also work, just watch them closely. Smaller shrimp like colossal can overcook quickly on the stove.
How to Tell When Shrimp Are Cooked
It’s easy to tell when shrimp are perfectly cooked – the flesh will turn opaque and pinkish-white Undercooked shrimp will have a translucent, glossy appearance.
The best way to check for doneness is to cut into a shrimp to see the color inside You can also use a thermometer – shrimp are done at an internal temperature of 140°F to 145°F.
When overcooked, shrimp flesh will turn chalky and dry looking. To avoid overcooking, keep a close eye on them once they start turning opaque.
Cooking Times for Different Shrimp Sizes
Here are general guidelines for how long to cook shrimp on the stove based on size:
- Colossal shrimp – 1 to 2 minutes per side
- Jumbo shrimp – 1 1/2 to 2 1/2 minutes per side
- Extra large shrimp – 2 to 3 minutes per side
- Large shrimp – 2 to 3 minutes per side
- Medium shrimp – 2 to 4 minutes per side
- Small shrimp – 1 to 2 minutes per side
These times are for raw, peeled shrimp cooked over medium-high heat. Defrosted frozen shrimp may take slightly less time.
Always watch shrimp closely as they near the minimum cooking time and test for doneness. It’s easy to go from perfectly cooked to overcooked in just 30 seconds.
Cooking Tips for Perfect Shrimp Every Time
Follow these simple tips for tender, juicy shrimp cooked right on your stovetop:
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Pat shrimp dry – Blot with paper towels to remove excess moisture that can cause splattering. Dry shrimp will sear better.
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Season just before cooking – Seasonings added too early can draw out moisture. Lightly season with salt, pepper, herbs, etc. right before placing in the pan.
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Get the pan hot – Use medium-high to high heat to quickly sear the exterior while leaving the inside tender.
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Don’t crowd the pan – Cook in a single layer with space between each shrimp. Crowding lowers temp and leads to steaming.
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Use a neutral oil – Shrimp cook quickly, so choose an oil with a high smoke point like vegetable, peanut, or grapeseed.
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Flip once – Resist the urge to move them around. Let shrimp cook undisturbed before flipping once halfway through.
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Cook in batches – For a lot of shrimp, cook in batches to maintain heat. Remove each batch as it finishes cooking.
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Let rest briefly – After cooking, let shrimp rest 1-2 minutes before serving. This allows juices to redistribute.
Shrimp Cooking Methods
While the stovetop is quick and easy, here are a few other great options for cooking shrimp:
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Pan frying – Cook in just enough oil to coat pan. Best for smaller batches.
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Sauteing – Cook in a small amount of fat over high heat while tossing frequently.
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Grilling – Great for enhancing smoky flavor. Grill shelled shrimp 2-3 minutes per side.
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Broiling – Arrange shelled shrimp in a single layer and broil 3-4 minutes per side.
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Baking – Bake in a casserole dish at 400°F for 4-6 minutes until opaque.
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Air frying – Air fry peeled shrimp at 390°F for 4-5 minutes, shaking halfway.
Tips for Shrimp Stovetop Perfection
Follow these extra tips when cooking shrimp on the stovetop specifically:
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Use a skillet or saute pan – A 12-inch skillet provides plenty of space. Non-stick is ideal to prevent sticking.
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Let pan heat before adding shrimp – Add shrimp only once pan is hot. They’ll sear rather than steam.
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Don’t stir constantly – Stirring too frequently inhibits browning. Let shrimp cook 30-60 seconds before moving.
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Cook in butter or oil – Use 1-2 Tbsp per pound of shrimp. Butter provides rich flavor. Oil allows higher heat.
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Remove immediately when done – Shrimp overcook quickly. Have everything ready to serve once cooked.
How to Tell If Shrimp Are Bad
When buying and storing shrimp, it’s important to know how to tell if they’ve gone bad. Signs of spoiled shrimp include:
- Fishy, ammonia-like odor
- Soft, mushy flesh
- Dry, shriveled appearance
- Discoloration, dark spots
- Slimy texture
- Mold growth
For maximum freshness, use raw shrimp within 1-2 days of purchase. Cooked shrimp lasts 3-4 days in the fridge. Discard any shrimp that exhibit signs of spoilage.
Delicious Ways to Use Cooked Shrimp
Once you’ve mastered cooking shrimp on the stove, here are some tasty ways to use them:
- Tacos, burritos, and quesadillas
- Pasta dishes like shrimp scampi or shrimp Alfredo
- Salads, rice bowls, and grain-based meals
- Soups, chilis, and stews as a protein
- Sandwiches topped with shrimp salad
- Appetizers like shrimp cocktail, shrimp dip, or stuffed shrimp
- Breakfast dishes like shrimp and grits or shrimp omelette
The possibilities are endless! Perfectly cooked shrimp are versatile enough to use in everything from weeknight dinners to fancy restaurant-quality meals.
Quick and Easy Stovetop Shrimp Recipes
Here are a few quick and easy shrimp recipes that are perfect for weeknight dinners:
Lemon Garlic Shrimp Skillet
- 1 lb shrimp, peeled and deveined
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- Juice of 1 lemon
- 2 Tbsp butter
- 2 Tbsp parsley, chopped
- Salt and pepper to taste
- Heat oil in skillet over medium heat. Add garlic and red pepper flakes and cook 1 minute.
- Add shrimp and season with salt and pepper. Cook 2-3 minutes per side until opaque.
- Remove shrimp and add lemon juice and butter to pan. Cook until butter melts, about 1 minute.
- Return shrimp to pan and toss to coat. Stir in parsley. Serve with rice or crusty bread.
Sesame Shrimp Stir Fry
- 1 lb shrimp, peeled and deveined
- 1 Tbsp sesame oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 Tbsp soy sauce
- 1 Tbsp honey
- 1 tsp grated ginger
- 2 garlic cloves, minced
- 2 Tbsp sesame seeds
- Heat oil in skillet over medium-high heat. Add shrimp and cook 2-3 minutes on each side until opaque. Transfer to plate.
- Add broccoli, bell pepper, soy sauce, honey, ginger and garlic to skillet. Cook 3-4 minutes until crisp-tender.
- Return shrimp to skillet and toss to coat. Cook 1 minute to heat through. Garnish with sesame seeds. Serve over rice.
Cajun Shrimp and Sausage
- 12 oz andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 Tbsp Cajun seasoning
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 (14 oz) can diced tomatoes
- Hot sauce, salt, and black pepper to taste
- 2 green onions, thinly sliced
- Cooked rice for serving
How to shop for shrimp:
Raw shrimp have a brown “vein” running along their back. This is their digestive tract—a. k. a. their poop chute. It’s safe to eat, but leaving the matter in will make the shrimp taste and feel rough. Most people prefer to take it out before cooking. The good news is that you can buy shrimp that have already had this unpleasant part taken out, or you can ask your fishmonger to do it for you. Are you the DIY type? We’ve included instructions below on how to devein shrimp yourself. Shrimp Sizes.
The shrimp at your grocery store will probably come in different sizes, such as small, medium, large, jumbo, or colossal. The sizes are usually based on how many shrimp you can expect per pound. Unless otherwise stated, most of BA’s shrimp recipes call for large shrimp. For example, our best shrimp cocktail calls for jumbo shell-on shrimp. The problem is that different stores use different naming rules, so a store that sells large shrimp might call another store’s jumbo shrimp. To keep things simple, go by weight whenever available. Around 36 to 40 small shrimp, 31 to 35 medium shrimp, 26 to 30 large shrimp, 21 to 25 jumbo shrimp, 16 to 20 super jumbo shrimp, or 15 or less colossal shrimp per pound are what you can expect. I. e. , the higher the number, the smaller the shellfish.
It’s okay if the shrimp you use are not the same size as the ones in the recipe. Just change the cooking time to fit. Little guys will cook faster than big guys, but bigger boys will take a little longer overall. As a general rule, associate food editor Kendra Vaculin says to cook medium shrimp for three minutes, large shrimp for four to five minutes, and jumbo shrimp for six to seven minutes. As for small shrimp, blink and you could miss it, so don’t walk away. Shell-On or Shell-Off.
You can buy shrimp either in the shell or peeled. For the speediest dinners, we prefer peeled, deveined shrimp (less work on your end). But shrimp that hasn’t been peeled is often cheaper than shrimp that has, so if you don’t mind pulling the shrimp apart yourself, this could be a good choice.
You can also cook shrimp with the shell on. The shells add flavor and keep the shrimp from overcooking. They also help the shrimp keep their moisture when they are heated. Some shrimp in the shell will still have the head on, which is where most of the fat is. Some people like to cook shrimp with the heads on, then twist the head off and squeeze out the juices. If you choose to peel your shrimp, keep the shells to make shrimp stock (which is an important part of shrimp risotto) or to give sauces a fishy taste.
To peel shrimp: Twist off the head (if not already removed) and pull off the legs. With kitchen shears, cut the shell along its “backbone.” Then, wiggle your fingers under the shell to pull it off. Leave the tail on or remove.
To remove the veins from shrimp, make a cut with a sharp paring knife next to the vein that runs down the back of the shrimp. Use the tip of the knife to coax out the dark vein; discard. (Wiping your knife on a damp paper towel is a quick and easy way to do this. ).
Easy & Crispy Pan Seared Buttery Shrimp Recipe – EatSimpleFood.com
FAQ
How long does it take to cook fully cooked shrimp?
What is the best way to cook raw shrimp?
How long do shrimp take to boil?
How long do you cook deveined shrimp?
Season 1 lb. large peeled deveined shrimp with kosher salt and freshly ground black pepper. Add 2 Tbsp. olive oil to the pan, then arrange shrimp in a single layer on the bottom of the skillet. Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp.
How do you cook shrimp in a frying pan?
Heat the oil or butter over medium-high heat. Place 1 tablespoon olive oil or unsalted butter in a large frying pan over medium-high heat. Tilt the pan as the oil warms, or butter melts, to coat the bottom of the pan. Add the shrimp to the hot pan. When the butter is melted or the oil is shimmering, add the shrimp.
How long do you cook shrimp in a cast iron skillet?
Heat a 12-inch skillet or cast iron pan over medium-high heat. Add 1 tablespoon olive oil, once hot, add the shrimp in a single layer. Cook without moving until they turn pinkish on the bottom and just starts to curl, about 2 minutes. Quickly flip and cook until pink, translucent, and curled into a loose “C” shape, about 1 minute.
How do you cook shrimp in a crock pot?
In a medium bowl, mix the shrimp with the garlic and salt. In a large skillet, heat the butter or olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Spritz with juice of the lemon wedges and serve immediately.