Butter or oil will work fine, but be careful not to get the skillet too hot if you use butter, as it can burn. You can use any cooking oil you’d like, from olive oil or coconut oil to corn oil. Pick an oil that will add a little flavor. [3] X Research source If you want to keep things healthy, stick with olive oil instead of butter. Watch for the oil or butter to move around the pan easily, as that indicates it’s ready.
At this point, you can season the shrimp with salt and pepper. If your shrimp don’t sizzle, the oil wasn’t quite hot enough. Adjust the next time you cook shrimp by waiting a bit longer.
The shrimp should be opaque when they’re done. They start out a little translucent. Store leftover shrimp in an airtight container in the refrigerator for up to 4 days. [7] X Research source
Wait until the oil moves around the pan easily before adding the shrimp. Swirl the pan to coat the bottom with oil.
You can use up to a 1⁄4 cup (59 mL) of minced garlic if you prefer.
Some people cook and eat shrimp with the shell still on. It’s up to your preference whether you want to do this or not. If you don’t want the shell on, it’s easiest to buy them already shelled. You can add more or less parsley to your taste. You can also sprinkle in dried parsley instead of the fresh parsley, using about half the amount.
Stir the shrimp occasionally.
Add a squeeze of lemon and a few pats of butter to the mixture at the end for extra flavor. Place any uneaten shrimp in an airtight container in the refrigerator for up to 4 days. [13] X Research source
You can also make you’re own seasoning with 1 teaspoon (4. 9 mL) of paprika, 3⁄4 teaspoon (3. 7 mL) of oregano, 3⁄4 teaspoon (3. 7 mL) of thyme, 1⁄4 teaspoon (1. 2 mL) of salt, 1⁄4 teaspoon (1. 2 mL) of pepper, 1⁄4 teaspoon (1. 2 mL) of garlic powder, and 1⁄4 teaspoon (1. 2 mL) of cayenne pepper.
When the oil is getting warm enough, it should move around the pan easily. Swirl the pan to coat the bottom. You can also drop a bit of water into the pan. If it sizzles, the pan is warm enough.
Serve the shrimp immediately as a main course or over pasta. Store any leftover shrimp in an airtight container in the refrigerator for up to 4 days. [18] X Research source
