It’s funny, people often act as if cooking shrimp is a daunting thing. In reality, shrimp is among the easiest and quickest of proteins to prepare. When we have no idea what to make for dinner and didn’t plan ahead, knowing we have shrimp in the freezer means dinner can be put together in no time.
From what I see in stores, some people buy pre-cooked frozen shrimp, my guess as a time-saving effort or perhaps because of the aforementioned shrimp prepophobia, but as for me, I have never done so and don’t imagine I ever would. Shrimp is so easy to thaw, marinate and cook that I barely have time to have the rest of the meal ready!
These simple shrimp are a great protein supplement to risotto, pasta or salad or served as an appetizer drizzled with sauce or alongside a dipping sauce. The options are endless.These simple shrimp are incredibly versatile and can be prepared on the stovetop, in the oven or on the grill.
- May 25, 2021
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- Step 1
- Heat a nonstick saute or grill pan over medium-high heat until hot enough for a droplet of water will dance across the surface.
- Step 2
- Add shrimp to pan, in batches if necessary, being careful not to overcrowd (this assures shrimp will sear rather than steam).
- Step 3
- When shrimp turns pink, about 2 minutes, flip and cook through, about 1-2 additional minutes, depending on size. Be careful not to overcook.
- Step 4
- TIPS: Tail on tail off? This is up to you. For ease when eating, I often remove tails from the shrimp. Leaving the tails can make for a prettier presentation.
- Step 5
- If you like a little zip, a shake of red chile flakes in the marinade can deliver some nice heat to these simple shrimp.