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Close-up of perfectly cooked garlic butter shrimp, seasoned and garnished with parsley, served with a lemon wedge. Part of The Ultimate Shrimp Recipes Guide for Beginners.

The Ultimate Shrimp Recipes Guide for Beginners

This guide is for novice cooks who want to learn how to prepare shrimp. It offers simple, flavorful recipes that are easy to follow, helping you gain confidence in the kitchen and enjoy delicious, healthy meals.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
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 lemon wedges
  • Fresh parsley or cilantro, for garnish

Equipment

  • Medium bowl
  • Large skillet
  • Tongs
  • Paper towel

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, olive oil is a good starting point as it handles heat well. Butter can burn easily. For added flavor, you can start with oil and finish with a pat of butter. Sauteed shrimp is best eaten fresh. It can be stored in an airtight container in the refrigerator for up to 3 days. Allow the shrimp to cool to room temperature before storing. You can include the cooking juices to keep the shrimp moist. Gently reheat in a skillet over low heat to prevent them from becoming rubbery.

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