If you've never cooked shrimp by stir-frying them, it might seem like a challenging dish to prepare. This food, on the other hand, in addition to being a precious source of protein, is also very easy to cook: a pan is enough and less than 10 minutes of time. Unless you live in a seaside town, it is better to buy frozen ones; on the other hand, even those you find in the fish shop are frozen and then defrosted when it is time to display them. Choose the size you prefer, but remember that the smaller ones cook a little earlier. Large shrimp are ideal for stir-frying as is or, alternatively, adding chopped garlic or a hot spice blend.
Ingrediants
Simply Sauteed Shrimp in a Pan
- 450 g of shrimp without shell and without the dorsal vein, with or without a tail
- 1-2 tablespoons (15-30 ml / 15-30 g) of oil or butter
- Salt and pepper to taste
Doses for 2-3 people
Stir-fried shrimp with chopped garlic
- 450 g of shrimp deprived of the dorsal vein, with or without tail and shell
- 3 tablespoons (45 ml / 45 g) of oil or butter
- 1-2 cloves of minced garlic
- 1/2 cup (120 ml / 20 g) of chopped parsley
- Salt and pepper to taste
Doses for 2-3 people
Stir-fried Prawns with a Spicy Spice Mix
- 700 g of unshelled shrimp without the dorsal vein, with or without a tail
- 3 tablespoons (45 ml / 45 g) of oil or butter
- 3 tablespoons (45 ml / 25 g) of hot spices for seasoning fish and shellfish
Doses for 3-4 people
Steps
Method 1 of 3: Simply Stir-fry the Shrimp
Step 1. Heat the oil or butter in a skillet over medium-high heat
Put the pan on the stove and add the oil or butter. Rotate the pan so that the sauce is evenly distributed and forms a homogeneous layer.
- Be careful not to heat too much: the seasoning (especially the butter) could burn. You can use all kinds of oil you want, from olive oil to sunflower oil to corn oil. Choose a variety that adds a touch of flavor.
- The oil or butter is ready when it becomes very liquid.
Step 2. Throw 450 g of shrimp into the pan
Distribute them evenly, spacing them apart to allow them to cook well. If you keep them too close they will not be sautéed, but steamed. When you throw them in the oil they must sizzle.
- At this point season with salt and pepper;
- If they don't sizzle, it means the oil isn't hot enough. Wait a few more seconds next time.
Step 3. Cook the shrimp 3-4 minutes per side
They have a relatively short cooking time. After about 3 minutes, turn them to cook on the opposite side as well. Leave them on the stove for another 3-4 minutes, carefully checking the doneness.
Step 4. Verify that they turn pink
When they are ready they become more consistent and lose their gray color to become salmon pink. This is how you can tell if they are ready!
- Also keep in mind that, once cooked, they take on a dull appearance. Raw they are slightly transparent.
- You can store them in the fridge in an airtight container for up to four days.
Method 2 of 3: Saute the Prawns in the Pan with a Chopped Garlic
Step 1. Heat the oil over medium heat
Put the pan to heat over medium heat. Pour in 3 tablespoons (45 ml) of oil. Leave on the stove for a few minutes.
- Before adding the ingredients, wait for the oil to heat up well;
- Turn the pan to evenly distribute the seasoning.
Step 2. Add 1-2 cloves of minced garlic
Sauté for about a minute. Garlic cooks fast! Be careful not to burn it. Stir constantly.
You can use up to 1/4 cup (60 ml) of minced garlic
Step 3. Throw 450 g of prawns into the pan and season them
Distribute them evenly throughout the pot. Mix them well with the sautéed garlic, so that they are evenly coated. Sprinkle with salt and pepper and add 1/2 cup (120ml / 20g) of chopped parsley. Stir it once more.
- Some prefer to consume shrimp with the whole shell. It is a choice that depends on tastes. If you prefer to avoid it, it is more convenient to buy them already shelled.
- Reduce or increase the amount of parsley as desired. It can also be used dehydrated: in this case it is necessary to halve the quantity.
Step 4. Cook the shellfish for 4-6 minutes, until they turn pink
While when raw they are grayish in color, with a soft and transparent consistency, when cooked they become pink in color, with a compact consistency and opaque. Halfway through cooking, turn them over. Keep an eye on the cooking, as it is quite fast.
Give it a stir once in a while
Step 5. Serve them with bread or as a topping for a pasta dish
You can serve them alone accompanied by some bread to make the shoe. Or you can use them to flavor a pasta dish - the result is delicious.
- For a burst of flavor, add a squeeze of lemon and a few flakes of butter at the end;
- If you have any left over, you can store them in the fridge in an airtight container for four days.
Method 3 of 3: Stir-fry Shrimp with Spicy Spice Mix (Cajun Style)
Step 1. Place the spice mix along with 700g of shrimp in a plastic bag
Place the spices in an airtight bag. Add the shrimp. Close the bag and shake it. Continue shaking until all the crustaceans are evenly coated with the mixture.
If you want to make the mix at home, here are the ingredients: 1 teaspoon (5 ml) of paprika, 3⁄4 teaspoon (3.7 ml) of oregano, 3⁄4 teaspoon (3.7 ml) of thyme, 1 1/4 teaspoon (1, 2 ml) salt, 1⁄4 teaspoon (1, 2 ml) pepper, 1⁄4 teaspoon (1, 2 ml) garlic powder, 1⁄4 teaspoon (1, 2 ml) of cayenne pepper
Step 2. Heat 3 tablespoons (45 ml) of oil in a pan
Heat the skillet over medium to medium high heat. Add the oil and leave it on the stove for a few minutes.
- When the oil gets hot enough, it should move more easily. Turn the pan to distribute it evenly across the bottom.
- You can also check if the oil is hot enough by sprinkling a drop of water: if it sizzles, that's fine.
Step 3. Throw the shrimp into the pan
They must sizzle when you throw them in the oil. Distribute them evenly, spacing them apart to allow them to cook well. Try to make sure they don't overlap.
Step 4. Cook the shrimp for 4-5 minutes, until they turn pink
At the beginning of cooking they are gray and transparent. Turn them around halfway through cooking. When they are ready they become opaque and have a compact consistency. They also take on a salmon pink color.
- Serve immediately as a main course or as a topping for a pasta dish.
- You can store them in the fridge in an airtight container for up to four days.
Advice
- If you buy them frozen, put them in a colander. To defrost them, hold them for about 5 minutes under a stream of cold running water. Once thawed they become very tender.
- Dry them well before throwing them in the pan, otherwise they won't brown.
- If you need to remove the dorsal vein (a black filament running down the back), run the tip of a sharp knife or shrimp shell over the back of the crustaceans and tear it off.
- Simply open them with your fingers to peel them.
