How to Cook Shrimp on the Stovetop

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Learn how to cook shrimp on the stovetop like a pro! Don’t walk away, these bite-sized crustaceans require your full attention because they cook fast. Check out more of my tips for succulent seafood every time.

How to Cook Shrimp on the Stovetop

Aside from the sweet and briny flavor of shrimp, it’s quick cook-time and various types make it an appealing ingredient for the weeknight dinner rotation. There are just a few nuances to look out for when they start to sizzle in the pan. Paying attention to these delicate crustaceans will ensure that each dish is perfectly cooked.

One of the easiest ways to prepare shrimp is in a skillet. You just need a little bit of hot oil and they’ll fully cook in less than five minutes, or less depending on the size. If you’re ready to learn, I’m going to show you how to rapidly defrost frozen pieces, prepare it for cooking, and a foolproof recipe for mouthwatering shrimp.

Side by side photo showing shrimp being washed in a colander and then dried on paper towel

Frozen shrimp is better

Most local grocery stores sell defrosted shrimp. Although this might seem convenient, once it’s no longer frozen, the quality and texture start to decline. After sitting for a few days it becomes mushy and that’s why it tends to go on sale.

My personal preference is to buy individually quick frozen (IQF) pieces that are sold in 1 to 2-pound bags. They’re frozen shortly after being harvested and will have the freshest taste. To defrost, simply add the needed quantity into a colander and run under cold water until they’re no longer solid, about 3 minutes.

Seasoning raw shrimp with salt and pepper in a mixing bowl

Clean and devein

For the recipe below, you need to peel and devein the shrimp if it’s not already. The process to clean and remove the digestive tract is fairly easy. If you prefer, you can still leave the shells on, but just make sure to remove the vein.

Dry the surface thoroughly

After draining as much water as possible from the colander place the raw shrimp on a sheet pan lined with paper towels. Pat each shrimp dry with more paper until the surfaces are no longer wet.

Whether your rinsing store-bought shrimp or just defrosted, make sure to dry the surface thoroughly before cooking. This is important as a dry surface ensures the proper sear in the hot oil which will create more browning flavor. If still partially wet, you’ll get unwanted steam instead.

shrimp cooking in a saute pan

Seasonings to enhance the flavor

At a minimum, season the shrimp with kosher salt and freshly cracked black pepper. This allows the briny and lightly sweet flavor to shine. However, if you want to ratchet up the flavor, I recommend adding fresh minced garlic, spicy red pepper flakes, or smoked paprika. You can also sprinkle fresh herbs like chopped parsley and serve with lemon wedges to squeeze on top.

Cooking shrimp on the stovetop

Heat a large cast iron pan or skillet over medium-high heat. Add olive oil and once that begins to shimmer then add the shrimp making sure they’re in a single layer for even cooking.

Once they start to change color and turn pink on the bottom, about 2 to 3 minutes, quickly flip them over. Finish cooking until the pieces are pink, opaque, and loosely curled, another 1 to 2 minutes.

metal tongs flipping over partially cooked shrimp in a pan

Don’t leave them in the skillet!

Shrimp can quickly overcook if left unattended in the skillet, even with the heat turned off. This is due to the residual retained heat in the pan, causing additional carryover cooking. Instead, immediately transfer them to a serving bowl or platter.

How to tell when shrimp is done cooking

  • The meat will change from translucent to opaque.
  • Look for the thickest part of the shrimp (closest to the head) to turn opaque.
  • Fully cooked pieces will be pinkish in color, typically from gray to pink depending on the type of shrimp.
  • The muscle will curl into a loose “C” shape. If it becomes a tight “O”, it’s overcooked.
  • When the internal temperature of the thickest part reaches 140ºF (60ºC), it’s ready.

Close up photo of cooked shrimp served with lemon wedges

Keep an eye on the color change

Shrimp is easy to cook because the visual cues are obvious, especially the color. It can turn from whitish gray to pink in seconds. That’s because when the muscle proteins denature from heat, a pigment called astaxanthin is released and transforms into a pink color. This begins to happen when the internal temperature hits 120ºF (49ºC).

How to Cook Shrimp on the Stovetop

Learn how to cook shrimp on the stovetop like a pro! Don’t walk away, these bite-sized crustaceans require your full attention because they cook fast.
4.77 from 78 votes
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings 4 servings
Course Entree
Cuisine American


  • 1 pound shrimp, 16/20 count size, peeled and deveined
  • 2 tablespoon olive oil, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon minced parsley
  • 4 lemon wedges


  • If using frozen shrimp, defrost in the refrigerator overnight. For quick-defrosting, place shrimp in a colander and run cold water over until no longer icy, about 3 minutes.
  • Thoroughly drain and pat the shrimp dry using paper towels.
  • In a medium bowl combine shrimp, 1 tablespoon olive oil, salt, and pepper.
  • Heat a 12-inch skillet or cast iron pan over medium-high heat. Add 1 tablespoon olive oil, once hot, add the shrimp in a single layer.
  • Cook without moving until they turn pinkish on the bottom and just starts to curl, about 2 minutes.
  • Quickly flip and cook until pink, translucent, and curled into a loose “C” shape, about 1 minute. Immediately transfer to a serving dish to prevent overcooking.
  • Garnish shrimp with parsley and serve with lemon wedges.

Nutrition Facts

Serves: 4 servings
Calories 181kcal (9%)Carbohydrates 2g (1%)Protein 23g (46%)Fat 9g (14%)Saturated Fat 1g (5%)Cholesterol 286mg (95%)Sodium 882mg (37%)Potassium 116mg (3%)Fiber 1g (4%)Sugar 1g (1%)Vitamin C 14mg (17%)Calcium 169mg (17%)Iron 3mg (17%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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13 Comments Leave a comment or review

  1. JJ says

    Nice article…I’m still struggling with the timing. Did a quick-cook one time and their color was right, but they had a mushy texture (frozen 1-lb. bag), so the next time, I cooked them much longer…hard, tiny shrimp donuts. Ugh.

    I love the way cleaned shrimp take a marinade and have great recipes to get them skewered for grilling. I try to make double grilled batches and save them for later. Somehow, grilling them has come out better. Still practicing!! 🙂

  2. Janae says

    Hi Jessica ;
    I have made many of your recipes. I have never been disappointed. I’m going to try this simple recipe soon. Paired with cilatro -lime rice. I will let you know how it goes. Thanks so much!!

  3. Caroline Brockley says

    Love your recipes. I used a spicy sauce recipe at the beginning of January that I thought I had saved from your “how to cook lobster” site. I used it to coat shrimp and cannot locate. Help !

    • Jessica Gavin says

      Hi Caroline- I don’t have any sauces on the lobster recipe page. I just launched a cajun shrimp recipe if you want something spicier?

  4. Blair Deseaux says

    I had never cooked raw shrimp before, but your recipe was very clear and helpful, and they turned out great! Thank you!