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Weeknight Skillet Shrimp, with big flavors from an easy pan sauce, will be on the dinner table in under 20 minutes, and will wow your family. Quick, easy and delicious!
I might not be the biggest shrimp fan, but my family is. What’s a non-shrimp girl to do when the family is clamoring?
Weeknight Skillet Shrimp, with big flavors from an easy pan sauce, atop a pile of steamed 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 under 20 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 minutes. Add another couple of 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.
How to make Weeknight Skillet Shrimp
First, as always, assemble your ingredients so you know you have everything you need (or can hunt around for substitutes).
Toss the sauce ingredients in the skillet, and when it is bubbling, toss in the raw shrimp. (Raw shrimp are grey.)
Let it cook on one side for a minutes…
…and then turn the shrimp using a tongs so the other side cooks, as well.
Shrimp pinks up when it is cooked.
Serve it over rice, with some steamed broccoli or green beans or whatever green veggie you like.
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!
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.
Ingredients
- 1 pound large to extra-large (16-20 count or 31-40 count) frozen raw shrimp, peeled and deveined, tails left on
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice (zest the skin first)
- 2 tablespoons white wine (or use tangerine juice or orange juice)
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, crushed
- Pinch of salt
- A few grindings of black pepper
- 1 teaspoon lemon zest (optional)
- Tabasco, to taste
- Garnish: 3 tablespoons finely chopped fresh Italian parsley
- Hot cooked brown rice
Directions
- 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 and sauté for a minute, turning over with a tongs, and then continuing to saute for another minute or two, until shrimp turn pink and are cooked. Shrimp start out grey (raw), and turn pink when cooked.
- Serve spooned over hot cooked rice, sprinkled with chopped parsley for pretty. (Oops, I forgot the parsley while taking these photos!)
- Serves 3.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
Fresh shrimp: You may certainly use fresh/unfrozen shrimp instead of frozen. I call for frozen because it is often more available, and often cheaper, but use what you prefer.
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This was originally published March 20, 2011 and has been updated, refreshed and republished today.
Some old photos of the dish from 2011, for nostalgia
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.
Welcome to my kitchen!
At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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