If you’ve never sautéed shrimp, pull out that skillet and consider it, especially if you’re looking for quick and convenient meal options. Shrimp shines whether you use it as a hearty protein in your stir-fry and pasta dish, or a as a topper for salads or grits. The versatility of this bite-sized crustacean means you can easily take any dish from simple to stupendous with nothing more than the addition of perfectly sautéed shrimp. Here’s the skinny on how to sauté shrimp.
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How to Sauté Shrimp
Here’s how to sauté shrimp on your stovetop like a pro.
1.Thaw Shrimp
To prepare shrimp for cooking, refrigerate overnight by removing the shrimp from the bag. Place in a strainer with a plate underneath. Once completely thawed, rinse well and drain. To thaw faster, remove the desired amount of shrimp from the bag. Place in a bowl of cold water for 10-20 minutes. Once thawed, be sure to use shrimp within 24 hours.
2. Preheat Skillet
Pull out a large skillet and preheat over medium-high heat with 2 tablespoons of olive oil. If desired, add garlic and/or onions to your skillet and cook until soft. This will infuse your shrimp with an extra depth of savory flavor.
3. Season Shrimp
Sprinkle your shrimp with a dash of salt, pepper, and the seasoning of your choice or try our Omaha Steaks Signature Seafood Seasoning.
4. Sauté Shrimp
Place them in your skillet, evenly spaced, and sauté your shrimp 4-5 minutes turning frequently. Cook to an internal temperature of 145°F as indicated by a food thermometer. Remove from skillet and plate as you please.
Cooking Note: Most shrimp show a translucent blue color when raw. This blue hue gives way to bright pink and red as the shrimp cooks. However, some shrimp varieties (Wild Argentinian Red Shrimp, for example) are red even when raw and will turn opaque when cooked. Know your shrimp variety before cooking, so you can accurately gauge whether your shrimp are fully cooked.
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