THE BEST SKILLET SHRIMP RECIPE (Quick, Juicy, Garlic Butter Shrimp in Under 10 Minutes)

If you’ve ever wondered how to cook shrimp without overcooking it, this easy skillet shrimp recipe is the method every home cook needs. Shrimp cooks incredibly fast, which means it also becomes rubbery just as quickly. In this post, I’m sharing the best way to cook shrimp in a skillet, plus foolproof shrimp cooking tips, the “C-shape test,” and the seasoning blend I use in my kitchen every single week.

This is a beginner-friendly, 10-minute shrimp recipe that works for pasta, rice bowls, salads, tacos, meal prep, and quick weeknight dinners. If you’re looking for how to cook shrimp on the stove, how long to cook shrimp in a skillet, or how to make juicy garlic butter shrimp, this post will walk you through everything step-by-step.

Why This Skillet Shrimp Recipe Works

• Ready in 10 minutes or less – shrimp is the fastest protein you can cook.

• Juicy, tender, never rubbery thanks to the high-heat, quick-sear method.

• Restaurant-level flavor with simple ingredients.

• Works with fresh or frozen shrimp (just thaw and pat dry).

• Versatile – add to pasta, rice bowls, tacos, salads, and more.

It’s the perfect dinner for busy families, beginners in the kitchen, or anyone looking for a quick high-protein recipe.

Ingredients You’ll Need

• Shrimp (peeled + deveined)

• Olive oil

• Butter

• Salt

• Black pepper

• Paprika

• Garlic powder

• Lemon juice

• Fresh herbs (optional: parsley, cilantro)

You can adjust the flavors to match your dish — spicy, lemony, smoky, or buttery.

How to Cook Shrimp in a Skillet (Step-by-Step)

This is the best way to cook shrimp on the stove so it stays juicy and flavorful:

1. Pat the shrimp completely dry

This is the step most people skip. Dry shrimp = golden browning and no steaming.

2. Season generously

A simple mix of salt, pepper, paprika, and garlic powder works with every recipe.

3. Heat a skillet over medium-high heat

You want a hot pan before the shrimp goes in. Add olive oil once the pan is heated.

4. Cook the shrimp for 1½–2 minutes per side

Shrimp cooks FAST.
As soon as it turns pink with lightly golden edges, flip.

5. Use the “C-Shape Test”

Loose “C” = perfectly cooked
Tight “O” = overcooked

6. Finish with butter + lemon

Turn off the heat and stir in butter and a squeeze of fresh lemon juice for a glossy finish.

7. Remove the shrimp from the pan immediately

Shrimp continues cooking from residual heat. Taking it out right away keeps it tender.

Top Tips to Avoid Overcooked Shrimp

✔ Don’t walk away — shrimp cooks in minutes

Even 30 seconds too long can make it rubbery.

✔ Give shrimp space in the skillet

Crowding the pan makes it steam instead of sear.

✔ Start with thawed, dry shrimp

Frozen or wet shrimp won’t brown properly.

✔ Stick to medium-high heat

High enough for color, low enough for control.

✔ Season lightly, finish boldly

A little lemon and butter goes a long way.

What to Serve With Skillet Shrimp

This shrimp is extremely versatile. Try it with:

• Garlic butter pasta

• Creamy mashed potatoes

• Steamed rice or sushi rice

• Tacos with cabbage slaw

• Caesar salad

• Veggie stir-fry

• Cajun cream sauce

• Burrito bowls

It’s the perfect protein for easy weeknight dinners.

Variations

You can easily change the flavor profile:

• Garlic Butter Shrimp

Add 3–4 cloves minced garlic during the last minute of cooking.

• Spicy Shrimp

Add cayenne, chili flakes, or a splash of hot sauce.

• Lemon Pepper Shrimp

Replace the paprika with lemon pepper seasoning.

• Cajun Shrimp

Use a Cajun seasoning blend for smoky heat.

FAQ: Common Shrimp Questions

How do I know when shrimp is done?

When it turns pink and forms a loose “C” shape.

Can I use frozen shrimp?

Yes — thaw completely and pat dry before seasoning.

Why did my shrimp turn rubbery?

It cooked too long or the heat wasn’t high enough.

What size shrimp is best?

Medium or large shrimp are easiest to cook evenly in a skillet.

Final Thoughts: The Best Way to Cook Shrimp

If you want juicy, tender, perfectly seasoned shrimp every single time, the skillet method is the way to go. It’s quick, beginner-friendly, and results in a restaurant-level flavor without complicated steps.

With these simple tips, you’ll never overcook shrimp again and you’ll have a go-to protein ready in under 10 minutes.

Print

Skillet Shrimp (Quick & Juicy Garlic Butter Shrimp)

Yield 3-4

Author Kim Alexander

Prep time

5 Min

Cook time

7 Min

Total time

12 Min

Cook modePrevent screen from turning off

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (optional)

Instructions

1. Pat shrimp completely dry with paper towels.
2. Season with paprika, garlic powder, salt, and pepper.
3. Heat a skillet over medium-high heat. Add olive oil.
4. Add shrimp in a single layer and cook 1½–2 minutes per side.
5. Turn off heat, add butter and lemon juice, and toss until glossy.
6. Remove shrimp immediately from the skillet to prevent overcooking.
7. Garnish with parsley and serve warm.

Notes

• Shrimp should form a loose “C” when perfectly cooked.
• Do not overcrowd the skillet.
• Works with fresh or thawed frozen shrimp.

Nutrition Facts

Calories

212

Fat

9 g

Sat. Fat

3 g

Carbs

2 g

Fiber

1 g

Net carbs

1 g

Sugar

0 g

Protein

31 g

Sodium

600 mg

Cholesterol

254 mg

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