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I am not a shrimp fan, but my family is. What’s a non-shrimp girl to do?
Weeknight Skillet Shrimp, with big flavors from an easy pan sauce, atop a pile of steamed brown rice, with some steamed green beans or broccoli along for the ride. A leftover roasted chicken thigh or grilled sausage for me, with the same sides, and we have dinner on the table in 10 minutes.
Seriously, from the time you reach in the freezer to get the bag of shrimp, you can have a delicious shrimpy dinner that will wow your family on a weeknight, in just about 10 minutes. Add another 2 minutes if you have to pause to open and taste the wine or yell at your 3rd grader to get a move on the homework.
While the shrimp is cooking, rinse the broccoli spears before you throw them in the microwave And, OK, maybe tack on a couple more minutes if you forgot to make the rice the day before and you don’t have any left over. Throw that in the rice cooker as soon as you walk in the door and before you start anything else, or call your spouse or kids from the car and tell them to put the rice cooker on while you are driving home.
And then call my kids for dinner, because they are ALWAYS up for shrimp!
Raw shrimp start out gray and pink up when they are cooked.
A quick stir in the skillet and dinner is done. Pan sauce glazes the shrimp…yum.
Recipe: Weeknight Skillet Shrimp
With big flavors from an easy pan sauce, shrimp can go from frozen to dinner in about 10 minutes. It’s a lifesaver for quick dinners, with leftover brown rice.
- 1 pound large to extra-large (18-21 count or 31-40 count) frozen raw shrimp, peeled and deveined, tails on
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice (zest the skin first)
- 2 tablespoons white wine
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, crushed
- Pinch of salt
- A few grindings of black pepper
- 1/2 teaspoon lemon zest (optional)
- Tabasco, to taste
- 3 tablespoons finely chopped fresh Italian parsley
- Hot cooked brown rice
In a colander, rinse frozen shrimp under cold water. Leave in colander to drain well.
In a 12-inch skillet, heat oil, butter, lemon juice, wine, Worcestershire, garlic, salt, pepper, lemon zest and a squirt of Tabasco (if desired), until butter is melted and mixture is bubbling.
Add drained shrimp, stir and sauté for a couple of minutes, until shrimp turn pink and are cooked.
Serve spooned over hot cooked rice, sprinkled with chopped parsley for pretty. (Oops, I forgot the parsley while taking these photos!)
Serves 3.
Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables! 
I was looking for a shrimp recipe at 4:30 in the afternoon for supper, found this recipe started at 5:00 with noodles and had supper on early at 5:45. We all loved it!!! The only thing I didn’t have was the white wine, it was yummy anyway!!
Julie,
How fantastic that it worked so well for you! Thanks for letting me know!
Easy Shrimp dish
I am trying this one this weekend!
Dorothy Reinhold just saved my day with this fabulous shrimp recipe. I have tried many of her tried and true treasures, but this one actually impressed my best friend, who is a gourmet foodie. She also recommended a amazing appetizer for Prosciutto Rolls that IS Shockingly Delicious. What I love most about her meals, besides being tasty, is that I can follow the recipe and make it — and I’m not a natural cook. She makes me look good. Thank you Dorothy!!!
Thais,
Thank you for those kind words! If you start with the right recipe, you are more than halfway home to some great eating!
Today was the third time I made this and it just gets better each time. And so quick and easy! This is on top of all my shrimp recipes. Thank you.
This looks great. I just got back from visiting my sister, Donna, in Tennessee where I sampled a popular local dish–shrimp and GRITS!! The shrimp looked a lot like your dish. Never had much curiosity about cooking grits, but they were really delicious. They are used as a little pillow for the shrimp, kind of like serving this dish over mashed potatoes or polenta instead of rice.
Hi Camille,
Polenta and grits are related, both being ground corn! There’s an interesting discussion over on Chowhound about the difference between them (different corn varieties, different grinds), but it is interesting that you thought of polenta when you tasted grits, because they are cousins. See this: http://chowhound.chow.com/topics/586723
Ha! I read all about grits in gory detail on the chowhound site, thanks for the link. BTW, the shrimp was a big hit last night with my whole crew. Not so much the grits. Next time I will serve the shrimp with rice like you did and just order grits when I’m in Tennessee
I am a non shrimp person but that dish could nearly convert me !
Kate,
You and I are soul sisters!
Thanks! I was just wonder how I should cook shrimp this week. Then your post shows up in my Google Reader. Perfect!
Bruce,
It was a harmonic convergence!
This looks so delicious. I’m going to make it this week! Think I’ll try cilantro instead of the Italian parsley.
Gail,
Cilantro would be a great sub!
[...] Categories: 30 Minutes or Less | Healthy | Kid-Friendly | Seafood | Spotlight [21 Mar 2011 | By Dorothy Reinhold | No Comment | 1 views ] (No Ratings Yet) Loading … Husband and kids LOVE LOVE LOVE this. Quick pan sauce glazes the shrimp. It is definitely possible to make a delicious dinner on a busy weeknight with this shrimp. Quoting the original site: Seriously, from the time you reach in the freezer to get the bag of shrimp, you can have a delicious shrimpy dinner that will wow your family on a weeknight, in just about 20 minutes. Add another 2 minutes if you have to pause to open and taste the wine or yell at your 3rd grader to get a move on the homework. http://www.shockinglydelicious.com/easiest-weeknight-skillet-shrimp-quick-delicious-and-family-frien… [...]
We are definitely a shrimp family and this is a perfect version for a busy weeknight!! Always have these ingredients on hand so this one is going on the menu soon!!
Nancy, yes, that’s one of the benefits of this recipe — these are regular pantry and fridge items! Gotta love that.
Would you say this was spicy? I’m worried my kids will balk at the Worcestershire.
Karen,
No, I would say this is not particularly spicy. It is flavorful, but not spicy. I just checked with my 9-year-old, and he said, “I don’t think kids would think it was spicy.” Leave out any drops of hot sauce if you are concerned.