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A close-up of perfectly cooked garlic butter shrimp, seasoned and garnished with parsley, ready to be served.

The Ultimate Shrimp Recipes Guide for Beginners

This guide is for novice chefs and home cooks who want to learn simple, delicious methods to prepare shrimp dishes. It's perfect for those who may be intimidated by seafood but want to learn simple, delicious methods to prepare shrimp dishes that impress family and friends while accommodating various dietary preferences.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Seafood
Calories: 221
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds medium shrimp deveined (tail-on or peeled)
  • 0.75 teaspoon kosher salt
  • 0.75 teaspoon smoked paprika (or standard paprika)
  • 0.75 teaspoon garlic powder
  • 0.75 teaspoon onion powder
  • 0.75 teaspoon cumin
  • 3 tablespoons butter or olive oil
  • 3 wedges lemon
  • Fresh parsley or cilantro for garnish

Equipment

  • Medium bowl
  • Large skillet
  • Paper towel
  • Tongs

Method
 

  1. Thaw the shrimp, if frozen. Pat the shrimp dry with a paper towel.
  2. In a medium bowl, mix shrimp with salt, smoked paprika, garlic powder, onion powder, and cumin.
  3. In a large skillet, heat the butter on medium-high heat.
  4. Add the shrimp and cook for 1-2 minutes per side until just opaque and cooked through, turning them with tongs.
  5. Spritz with lemon juice and serve immediately.

Nutrition

Calories: 221kcalProtein: 34.3gFat: 9.5gSaturated Fat: 5.5gPotassium: 451.4mgVitamin A: 72.8IUCalcium: 111.4mgIron: 0.9mg

Notes

If you are new to cooking shrimp, it might be easier to start with olive oil. It handles heat better than butter, which can burn easily. For extra flavor, start with oil and finish with butter. Sauteed shrimp is best fresh, but it will keep up to 3 days in the fridge. Let the shrimp cool to room temperature, then store in an airtight container. You can include any cooking juices to keep them moist. Reheat gently in a skillet at low heat to keep them from getting rubbery.

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