Recipe: How to Cook Shrimp

Shrimp is amazing. It is low fat, high protein, and so delicious. Today I focus only on the mechanics of cooking shrimp. Side dishes are entirely up to you!

Butter shrimp over white rice and salad with ginger-carrot dressing.


  • Shrimp – as much as you want, I use the 21-25 size, and for 2 people I usually use 16, which is a perfect fit for a 10 inch pan. Sometimes I peel and devein myself, but most of the time I don’t…
  • 2 tbs butter (or olive oil, but butter is so good)
  • Salt to taste
  • Spices – Really, anything you are in the mood for. Most of the time I don’t use any because I love the pure flavor of shrimp. If you use spices, just mix them with the shrimp and oil and let sit a few minutes. DO NOT USE ANY ACIDS SUCH AS LEMON OR LIME.


  • Cast iron pan (skillet if you don’t have one)
  • Small tongs
  • Bowl and spatula for mixing spices (if using)


  1. Prepare your side dishes first. The shrimp will be very quick.
  2. Heat up the empty pan on medium. My stove takes about 4 minutes.
  3. Add the butter. As soon as it melts, using your tongs (or hands), start laying the shrimp down on the pan as fast as you can.
  4. Sprinkle some salt on the top.
  5. Pay attention to the clock! After 2 minutes from the time you laid down your first shrimp, flip them individually with your tongs.
  6. Sprinkle some salt on the top.
  7. Cook 2 minutes total on the back side and immediately remove to a plate.
Shrimp with brown rice and sautéed bell peppers.
Shrimp with risotto.
Cajun shrimp with Mexican rice.
Smoked paprika shrimp with Cole slaw.

Author: Maddy

I love to eat and I love to cook. A favorite hobby of mine is trying to recreate something delicious I've had - and trying, and trying - and enjoying the unique results. I also enjoy experimenting with food and sometimes accidentally end up making something really delicious...

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