Quick Sautéed Shrimp with Olive Oil and Garlic

Ingredients

• 454 g (1 pound)raw jumbo shrimp (16–20 per pound), peeled and deveined
• 60 ml (1/4 cup)extra-virgin olive oil
• 2.5 ml (1/2 teaspoon) Diamond kosher salt, or 1.25 ml (1/4 teaspoon) fine sea salt or Morton’s kosher saltsalt
• to tastefreshly ground black pepper
• 10 ml (2 teaspoons)freshly grated garlic, or very finely chopped garlic
• 1.25–2.5 ml (1/4–1/2 teaspoon), or to tastecrushed red pepper
• 30 ml (2 tablespoons) fresh herbs, or 5 ml (1 teaspoon) dried herbs or herb blendchopped fresh thyme, rosemary, oregano, tarragon or parsley
• 15 ml (1 tablespoon), about 1/2 a lemonfreshly squeezed lemon juice
• 10 ml (2 teaspoons)freshly grated lemon zest

Instructions

1. 1

   Dry and season

   Pat the shrimp dry with a paper towel. Toss them in a bowl with 30 ml (2 tablespoons) of the olive oil, the salt and black pepper until evenly coated. Cook them straight away, or refrigerate for up to 6 hours before cooking.

2. 2

   Heat the pan

   Warm a large non-stick frying pan over medium-high heat for 1–2 minutes, until a drop of water sizzles and evaporates immediately. Add the remaining 30 ml (2 tablespoons) of olive oil and arrange the shrimp in the pan.

3. 3

   Cook the shrimp

   Cook for about 2 minutes, until the shrimp are pink and lightly browned on one side. Add the garlic, crushed red pepper and herbs, then stir. Cook for another 1–2 minutes, stirring often, until the shrimp are evenly pink and cooked through and the garlic is fragrant. If using shrimp smaller than 16–20 per pound, they may be ready in about 30 seconds.

4. 4

   Finish with lemon

   Take the pan off the heat. Add the lemon juice and sprinkle the lemon zest over the shrimp, then serve.

What are sautéed shrimp?

Sautéed shrimp are cooked quickly in a hot pan with a little fat, so they brown lightly while staying tender. Shrimp dishes are found in many coastal cuisines; this version draws on familiar Mediterranean flavours of olive oil, garlic, herbs and lemon.

The method works because the shrimp cook fast and the seasonings go into the pan at the right moment. Lemon added off the heat keeps its bright flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 204 calories, 16g protein, 2g carbs, 15g fat.

The shrimp provide most of the protein, while the olive oil supplies most of the fat and calories. There is only a small amount of carbohydrate from the herbs, garlic and lemon. Balance the plate with vegetables and a modest serving of rice or bread, depending on what else you are serving.

Choose the shrimp and herbs

Shrimp size: Jumbo shrimp, around 16–20 per pound, give you a little more time to build a light sear without overcooking. Smaller shrimp need less time, so watch them closely.

Herbs: Thyme, rosemary, oregano, tarragon or parsley all suit the garlic and lemon. Use fresh herbs for a lively flavour or dried herbs when that is what you have.

Dry shrimp brown better

Dry surface: Pat the shrimp thoroughly before seasoning; excess moisture can make them steam instead of brown. The oil, salt and pepper then cling more evenly.

Single layer: Arrange the shrimp across the pan rather than piling them up. If they do not fit comfortably, cook them in batches.

Add garlic at the right time

Garlic timing: The shrimp get a head start before the garlic goes in, which helps prevent it from burning in the hot oil. Stir frequently once the garlic and herbs are added.

Doneness: Look for shrimp that are uniformly pink and opaque, with a lightly browned surface. Take the pan off the heat as soon as they are cooked through, since extra cooking can make them tough.

Keep the cooking quick

Pan heat: A properly heated pan should make a drop of water sizzle and evaporate straight away. This gives the shrimp a quick sear rather than a slow cook.

Prep ahead: You can coat the shrimp and refrigerate them for up to 6 hours before cooking. Have the garlic, herbs and lemon ready, as the final minutes move quickly.

Serve with something to catch the oil

Bread or grains: Serve the shrimp with crusty bread, rice or couscous to make use of the lemony, garlicky oil in the pan.

Vegetables: Pair them with a green salad or quickly cooked vegetables for a fuller meal. Add the shrimp just before serving so they stay warm and tender.

Recipe notes & tips

• Pat the shrimp dry well before adding the oil and seasoning.
• Use a wide pan so the shrimp can sit in a single layer.
• Prepare the garlic, herbs and lemon before the shrimp hit the pan.
• Stir often after adding the garlic to keep it from catching.
• Add the lemon juice once the pan is off the heat for a fresher flavour.

Variations

• Adjust the heat: Use a smaller pinch of crushed red pepper for a milder finish.
• Change the herbs: Choose parsley for freshness or rosemary for a more aromatic flavour.
• Add a buttery finish: Stir a small knob of butter into the pan off the heat.
• Serve as a pasta topping: Toss the shrimp and pan oil with cooked pasta.
• Make it dairy-free: The recipe is dairy-free as written; serve it with bread or rice.

Common mistakes to avoid

• Wet shrimp: They are more likely to steam than brown; pat them thoroughly dry.
• Crowded pan: The shrimp can release moisture and cook unevenly; use batches if needed.
• Burnt garlic: It can turn bitter quickly; add it after the first side of the shrimp has browned and stir often.
• Overcooking: Shrimp turn tough if left in the pan too long; remove them once uniformly pink and cooked through.
• Late preparation: The final cooking stage is brief; chop the herbs and prepare the lemon before starting.

How to store

Refrigerate leftover shrimp in a covered container and eat within 2 days. Reheat gently in a frying pan over low heat just until warm, or serve cold; avoid prolonged heating, which can toughen the shrimp.

Frequently asked questions