EASY SAUTEED SHRIMP

side view of sauteed shrimp in a cast iron skillet garnished with fresh chopped parsley and a lemon wedge

Cooked in a simple buttery white wine sauce, these perfect Sauteed Shrimp are packed full of flavour and are super quick and easy to make!

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Ingredients

1 pound Raw Shrimp (medium to large)* deveined
¼ cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc) plus an additional splash
¼ cup Butter divided
2 tbsp Extra Virgin Olive Oil
2 Cloves Garlic minced
2 tbsp Fresh Parsley chopped
1 Lemon
Salt and Pepper to taste
Sliced Bread for serving

Instructions

Rinse the shrimp under cold water and pat dry with a paper towel. Season with salt and pepper and toss well to coat.
In a large nonstick skillet or cast iron pan over medium heat, add the olive oil and half the butter. Swirl around until completely melted.
Add the garlic and cook until fragrant, a minute or two, stirring constantly to prevent burning.
Add the white wine and cook until reduced slightly, about 2 minutes, stirring frequently.
Add the shrimp in a single layer and cook until the tails start turning pink, about 2 minutes.
Flip and continue cooking an additional 2-3 minutes or until completely pink and cooked through, careful not to overcook and working in batches if you have to. Remove the shrimp from the pan and set aside.
Add the remaining butter to the pan with an additional splash of wine. Swirl it around with a spatula being sure to scrape up any browned bits from the bottom of the pan.
When the butter is completely melted, add the shrimp back to the pan and toss to coat. Squeeze half a lemon over top and garnish with fresh chopped parsley. Serve with remaining half lemon cut into wedges and fresh bread for dipping.

Notes

Use shell on shrimp if you're just planning on serving this sauteed shrimp as is as an appetizer or part of a bigger meal. However, if you're planning to use this sauteed shrimp in a recipe that calls for shrimp such as a stir fry or noodle dish, use shrimp that has already been peeled for best results. Either way, medium to large deveined shrimp will give you the best results.

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