This easy sautéed shrimp is made in one skillet and it’s packed full of bold flavors. Yet, it comes together in just 15 minutes. We use a combination of lemon juice and dried herbs and spices to keep things simple, yet still full of flavor. You can serve it as an easy dinner or as an appetizer that’s finger-licking good.

If you love shrimp, you should check out our complete guide on how to cook shrimp every which way.

Why Our Recipe

  • All the bold flavors with lemon juice, smoked paprika, and garlic.
  • Ready in just 15 minutes for a quick and easy dinner or use it as an appetizer.
  • Serve it on its own, over rice, or toss it with some pasta.
Close up view of sautéed shrimp.

You can serve shrimp all on its own as the main protein of a meal with any sides you’d like. You can also serve this over some steamed rice or toss it with pasta. You could even add this to a salad. We love eating it all on its own. The point is that it’s an easy way to get delicious shrimp on the table ready to be gobbled up.

Ingredient Notes

  • Jumbo Shrimp: Make sure to use peeled and deveined shrimp for convenience. Fresh or frozen shrimp both work, just thaw the frozen ones before cooking.
  • Extra Virgin Olive Oil: You can use any neutral cooking oil for this like vegetable or canola oil, but we prefer olive oil for the best flavor.
  • Lemon Juice: Fresh will give you a better flavor than the bottled type which tends to be more muted and have a slight bitterness.
  • Smoked Paprika: It’s all about the smoked paprika for this one to add the smoky flavor.
  • Cayenne Pepper: Adds just a little bit of heat. Double or triple it for a spicy shrimp or leave it out altogether if heat isn’t your thing.

Using Frozen Shrimp

If you want to use frozen shrimp, be sure to let thaw completely before cooking. You can thaw in the refrigerator overnight or in an airtight bag submerged in a bowl full of cold water for 10-20 minutes. 

Peeling and Deveining

Raw shrimp is often sold peeled and deveined, but be sure to check if yours are. If they haven’t been deveined, it’s a quick and easy process, and you can shell the shrimp at the same time.

To shell the shrimp, start by removing the legs and then gently peel off the outer shell with your fingers. To devein, run a small knife along the back of the shrimp and use the tip of the knife to pull out the dark vein. Keep in mind that not all shrimp have noticeable veins, so check first and remove it if needed.

Overhead view of sautéed shrimp in a skillet.

Serving Suggestions

Over Rice: Serve the shrimp over a bed of steamed rice to soak up all the flavorful juices. Or use a flavored rice like cilantro-lime rice, coconut rice, or our cheesy rice.

With Pasta: Toss the cooked shrimp with your favorite pasta for a quick and flavorful seafood pasta dish. It pairs especially well with angel hair or linguine. Add a little extra olive oil, garlic, and lemon juice for more of a sauce.

In Tacos: Make shrimp tacos by serving these zesty shrimp in soft tortillas. Top with fresh avocado, shredded cabbage, and chopped cilantro.

On a Salad: Add the shrimp to a simple salad of mixed greens, cucumbers, tomatoes, and avocado. Our orange-balsamic vinaigrette goes great with this shrimp.

As an Appetizer: If you’re hosting a party or need a quick finger food, serve the shrimp as a standalone appetizer. Arrange them on a platter with toothpicks and you are good to go.

Storage & Reheating Instructions

Refrigerate any leftover shrimp in an airtight container for up to 3 days.

Reheat in a skillet over medium heat for 2-3 minutes until warmed through. We do not recommend reheating shrimp in the microwave as it causes them to turn rubbery.

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