How to Sauté Shrimp

Our Super Colossal White Shrimp are well suited for quick, high heat cooking like sautéing. Each shrimp is peeled, deveined, and tail on, which means very little prep before it hits the pan. The large size, 8 to 12 shrimp per pound, allows the shrimp to cook evenly while staying tender and moist when handled carefully.

Because these shrimp are Individually Quick Frozen, you can thaw only what you need and return the rest to the freezer without sacrificing texture or flavor. Their mild, slightly sweet taste and firm bite make them a good match for simple seasonings, butter, olive oil, and fresh aromatics. This method focuses on gentle heat and short cook times to avoid overcooking and preserve the natural quality of the shrimp.

Step 1: Thaw the shrimp properly

When your shrimp arrive frozen, place them in the refrigerator to thaw overnight. Once thawed, gently pat the shrimp dry with paper towels. Removing excess moisture helps the shrimp sear lightly instead of steaming.

Step 2: Season lightly

Place the shrimp in a bowl and season with salt and black pepper. You can also add a small amount of olive oil to help the seasoning adhere. Keep the seasoning simple. Shrimp have a naturally sweet flavor that does not need heavy spices.

Step 3: Heat the pan

Set a large skillet over medium heat. Add a combination of olive oil and butter, or use olive oil alone if preferred. Allow the fat to heat until it shimmers but does not smoke. A properly heated pan ensures even cooking without sticking.

Step 4: Add aromatics

If using garlic, add it to the pan first and cook for about 30 seconds, stirring constantly. Garlic should become fragrant but not browned. Browning garlic can make it bitter and overpower the shrimp.

Step 5: Add the shrimp in a single layer

Place the shrimp into the pan in a single layer. Do not overcrowd the skillet. If needed, cook in batches. Let the shrimp cook undisturbed for about 1 to 2 minutes until the bottom side turns pink and opaque.

Step 6: Flip and finish cooking

Turn the shrimp and cook for another 1 to 2 minutes. The shrimp are done when they are opaque, lightly firm to the touch, and just curled into a loose C shape. Remove them from the heat immediately. Shrimp will continue to cook briefly after leaving the pan.

Step 7: Finish and serve

Once off the heat, you can finish the shrimp with a squeeze of fresh lemon juice, chopped parsley, or a small pinch of red pepper flakes if desired. Serve immediately or incorporate into pasta, rice dishes, salads, or seafood bowls.

How to Tell When Shrimp Are Done

Properly cooked shrimp are opaque and pink with a moist, tender texture. The center should be just cooked through, not chalky or dry. Shrimp that curl tightly into an O shape are overcooked. When in doubt, remove the shrimp from the heat slightly early rather than late.

Helpful Tips for Best Results

• Use medium heat rather than high heat to avoid tough shrimp

• Cook shrimp in batches if your pan is small

• Remove shrimp from the pan as soon as they are done

• Keep total cook time short, usually under four minutes