How to Cook Shrimp on the Stove
You'll be the star of the show with these shrimp cooked on the stove! Easy and ready in minutes.
Servings: 4 servings
- 1 lb of frozen peeled and deveined shrimp
- 4 Tbs cooking oil - divided
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp hot sauce
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ lemon
Thaw the shrimp by either placing in the refrigerator on the day before you plan to use OR by placing into a colander and running under cold tap water for 5-10 minutes.
Dry the shrimp with a paper or cloth towel.
Mix TWO tbs of oil with garlic powder, onion powder, hot sauce, salt and pepper in a medium sized bowl and stir the shrimp into the bowl. Place the bowl into the refrigerator for 10 minutes.
Heat a large skillet over high heat, add the remaining 2 Tbs of oil. When oil surface is shimmery and the oil is hot (about 2-3 minutes) , add the entire contents of the shrimp bowl and reduce the heat to medium high.
Stir the shrimp and turn until the shrimp turn pink and begin to curl (about 5 minutes). Turn off the heat and squeeze the lemon over the top of the shrimp. Serve with any extra lemon.
PRO TIP: Melt a couple tablespoons of butter to use as a dip for your shrimp. You can add some seasoning to the butter like minced garlic or flavored salts to give it a little extra zing. Make sure to sprinkle some lemon juice or lime juice over the top of your shrimp for a perfect acid balance.
- Use the best frying pan that you can afford. A nice heavy frying pan will heat evenly and will cook your shrimp evenly.
- It can be tricky to cook shrimp properly, when you see the shrimp starting to curl and turning pink they are done. Don't overcook them, because the texture will become yucky.
- You will probably want to use more oil than what is stated, but really, you'll see that this is enough oil.
Calories: 236kcal | Carbohydrates: 1g | Protein: 23g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 285mg | Sodium: 1203mg | Potassium: 109mg | Vitamin C: 12.7mg | Calcium: 168mg | Iron: 2.5mg