I know it sounds super easy to make shrimp and yet I also have heard that shrimp is intimidating to make. So since I’ve been making it a lot lately, I thought I’d educate you on a few things with shrimp and share this super easy recipe with you.
Jacob has decided not to eat meat, only seafood, vegetables and fruit. I love it as he’s opening his mind to trying new items that he’s never tried before. I have tried many different ways of preparing shrimp and found that the simplicity of just cooking the shrimp in a frying pan and adding simple ingredients like salt and pepper is one of our favorites.
There are some key things with shrimp:
- It’s always better to cook it with the shells on, it gives the shrimp way more flavor, now, if you are on a date, it’s a bit messy so you can peel them prior to cooking and then cook them up the same way, I’d probably reduce the cooking time slightly though
- It is always better to buy defrosted shrimp that you plan on eating same day. When shrimp is brought to the markets, it’s usually frozen then defrosted so you putting it in the freezer for another time means that the shrimp has been frozen twice. Another option is that you can always buy frozen shrimp and keep them in your freezer until you want to defrost them to eat
- If you have frozen shrimp and you don’t have time to defrost it, you should never ever leave it in your sink to defrost. When it comes to fish, you never defrost it by leaving it in the sink all day, put your shrimp in a colander and put a bowl under the colander to catch the liquid and leave it over night in your refrigerator
- If your shrimp is still not defrosted when you are getting ready to cook it, remove it from the refrigerator and leave it in the colander and have cold running water run over it, do not use hot water, let it drain well before you start
- Do not over cook your shrimp, there is nothing better then overcooked shrimp, you just have to really watch it carefully to catch it at the right time
So I basically put my shrimp in a colander to drain the liquid
I put some oil, just to coat the bottom of the pan in my frying pan and let it get hot, then I added my unpeeled shrimp and seasoning (sea salt and pepper)
I put a lid to cover the shrimp so that it will almost steam it as i didn’t want that fried flavor of a shrimp
I cooked them for about 3-4 minutes and tossed them again, you are looking for the shrimp to get pink all over
I added additional salt and pepper, this is when I used Maldon sea salt, see how all the shrimp are nice and pink?
I platted them and put some lemon on the plate, remember this is like the appetizer shrimp you get at the restaurants, although I’m sure they use a little alcohol in their recipe as I usually add a little but I have found that I don’t miss it so I skip that step, unless I had company.
As you can see, it’s super easy to make shrimp in a pan, we like the salt and pepper flavor and we always leave the shells on for the added flavor and trust me we have tried it both ways and with the shells it makes a huge difference. I usually devein my shrimp, which means I cut along the back of the shell and remove the black vein from the shrimp but today I didn’t see it as a problem, except for peeling the shrimp so I would always recommend deveining your shrimp.
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Thank you again ~ Patty Limatola-Tanenbaum