In this recipe, chopped fresh garlic (and plenty of it) is sautéed first over a lower heat, along with oregano and crushed red pepper, in olive oil. This helps toast the garlic (but not burn it), and infuse the garlic, herb, and red pepper flavor into the oil and allows all the flavors from the spices bloom. The shrimp are then added and partially cooked, then they finish cooking while fresh lemon juice and white wine reduce in the skillet. The result is a thick, bright, flavorful sauce that coats every bite of shrimp. Fair warning: this sautéed shrimp is addicting. You’re going to LOVE how flavor-packed these little shrimps are and how versatile too. Oh, did I mention this whole recipe takes only 15 minutes start to finish?! And that they hit so many dietary categories such as gluten-free, dairy-free, paleo / whole30, and keto / low-carb? Let’s get to it!
Ingredients and Substitutions
Jumbo Shrimp – or another size (smaller shrimp will take a little less time to cook; larger a little longer to cook, so adjust accordingly). You’ll want them peeled and deveined, and you can choose to keep the tails on or off depending on preference (if you are serving in a sandwich, you probably want to take them off before cooking).Fresh garlic – chopped finely (I wouldn’t grate the garlic on a microplane zester for this recipe – you want there to be some actual pieces of garlic for flavor and texture).Dried oregano – or Greek seasoning, or Italian seasoning, or another herb of choice. Fresh may be used (oregano, parsley, etc.) – use 1 tablespoon instead of 1 teaspoon in this case.Crushed red pepper – optional, but adds a delicious kick to the shrimp (you can use more or less depending on preference).Fresh lemon juiceWhite wine – I used Pinot Grigio, but any will do. Chicken broth, vegetable, or seafood stock, or even water can be used in a pinch here instead of wine.Kosher salt and black pepperExtra-virgin olive oil
How to make Sautéed Shrimp
Can I use frozen shrimp?
Yes, but you have to make sure it’s completely defrosted before! You can do this two ways:
What kind of skillet should I use for Sautéed Shrimp?
I almost always prefer nonstick for seafood – I used this Calphalon 12-inch nonstick skillet to make this recipe. It’s just a little easier since they don’t stick, and it makes clean up a breeze! Stainless steel or cast iron will also work if you prefer. If the shrimp sticks, it should come loose when you add the lemon juice and white wine (as should any other stuck-on bits). I recommend using a thin metal spatula or fish turner to make sure you can get everything dislodged.
Can I reheat the leftovers?
You technically can, but I wouldn’t recommend reheating leftover shrimp. Why? Because if shrimp gets overcooked it has a less pleasant rubbery texture. Not horrible, but not great either. I actually LOVE these leftover sautéed shrimp cold straight from the fridge – on their own as a snack or added to a salad. But if you do want to reheat, just make sure not to overdo it and don’t let them spend too long in the microwave!
How should I serve sautéed shrimp?
Serve with a Greek side dish, such as Spanakorizo (Greek Spinach and Rice), Greek Roasted Cauliflower, or Orzo Pilaf.Add the sautéed shrimp to a salad. They’d be great in a Greek Salad, Cucumber Tomato Feta Salad, or a Strawberry Arugula Salad. Use the shrimp in pasta salad. Add a boost of protein to Caprese Pasta Salad, Greek Pasta Salad, or Creamy Lemony Vegetable Pasta Salad by tossing with these sautéed shrimp.Serve as a main on the side of roasted vegetables, like these Herb Roasted Balsamic Vegetables, Roasted Broccoli with Garlic and Lemon, or Roasted Zucchini and Corn.Add them to a gyro! Fill a warm pita or flour tortilla with the sautéed shrimp (tail off), chopped cucumbers, red onion, and feta, and drizzle with tzatziki sauce (like in these Lamb Tacos).
Other easy shrimp recipes
Shrimp Stir FryGreek Shrimp Saganaki with Tomatoes and FetaShrimp and Orzo SaladClassic Shrimp ScampiShrimp and GritsShrimp Etoufee (from Immaculate Bites)
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