Is it better to saute shrimp in butter or oil?

For the best sear, start with olive oil or another oil that can handle medium to high heat. Butter alone burns too quickly at searing temperatures. My favorite method is to saute in garlic-infused olive oil, then add a pat of butter in the last 20 seconds for flavor. This gives you the best of both worlds: a golden sear and rich buttery taste.

How many calories are in sauteed shrimp?

A serving of sauteed shrimp (about 6 to 8 large shrimp cooked in olive oil and garlic) contains roughly 150 to 200 calories. Shrimp is naturally low in calories and high in protein, with about 20 grams of protein per serving. Adding butter or cheese will increase the calorie count.

How do I make garlic butter sauteed shrimp?

Follow this sauteed shrimp recipe as written, then during the last 20 seconds of cooking, add a tablespoon or more of butter and a little parsley to the skillet. The butter melts into the garlic-infused olive oil and creates a rich garlic butter sauce. Spoon it over the shrimp when plating. You can also add a squeeze of lemon juice or a splash of white wine to the pan before adding the butter.

Should I cook sauteed shrimp with the tail on or off?

Either works! I prefer tail-on for presentation, especially when serving as an appetizer, but you may want the tails removed for adding to pasta. If you want easier eating (especially for kids or in rice bowls or as salad toppers) , remove the tails before cooking.

4-Minute Sauteed Shrimp Recipe (Pan-Seared Garlic Shrimp)

Name: 4-Minute Perfect Pan-Seared Shrimp
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Cuisine: American
Ingredients: 1/2 pound Argentinian Red shrimp (or other sweet shrimp) deveined with tails on and patted dry (230g); 1 tablespoon extra virgin olive oil (14g); 2 medium garlic cloves, sliced thinly (6g); sea salt to taste; 1 tablespoon unsalted butter (15g); 1/4 to 1/2 teaspoons crushed red pepper flakes; grated Parmigiano cheese; finely chopped parsley

Description

Restaurant-Quality tender sweet Argentinian Red pan-seared shrimp is a no-fail recipe for every shrimp-lover who wants to make better, more delicious shrimp at home. This shrimp recipe is ready in 4 minutes making it perfect for busy weeknight dinners and is the key ingredient in Biting's Super Delicious Shrimp Alfredo Pasta!

Ingredients

1/2 pound Argentinian Red shrimp (or other sweet shrimp) deveined with tails on and patted dry (230g)
1 tablespoon extra virgin olive oil (14g)
2 medium garlic cloves, sliced thinly (6g)
sea salt to taste

Optional Garnishes

1 tablespoon unsalted butter (15g)
1/4 to 1/2 teaspoons crushed red pepper flakes
grated Parmigiano cheese
finely chopped parsley

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Clean the shrimp. Remove the shells from the shrimp leaving only the tail attached and devein. Pat the shrimp dry and place them on a plate while you prepare the garlic-infused olive oil.
Infuse the olive oil. Add the olive oil and garlic to a cold cast-iron or another heavy-gauge skillet and increase heat to medium. Sauté the garlic until just perfectly golden brown and fragrant and remove the garlic from the pan and reserve.
Sear the Shrimp. Increase the heat to medium-high heat and just before the skillet begins to smoke, add the shrimp in one single layer (avoid overcrowding the pan) and sprinkle them with salt to taste. Do not move them once they hit the hot skillet. Let the shrimp cook for about 2 minutes, or until they turn reddish-orange and have a golden sear. Flip them over being sure not to move them around and cook for 1 1/2 to 2 minutes more, until just opaque and cooked through. Remove from the skillet and sprinkle with toasted garlic if desired. Serve immediately and Enjoy!

Notes

Garlic technique: Slice (don't mince) the garlic and add it to the cold pan with olive oil. Bring the heat up to medium so the garlic infuses the oil slowly without burning. Remove the golden garlic slices before increasing heat to sear the shrimp. Sprinkle them over the finished dish for crunch.

Pat shrimp completely dry. Any moisture on the shrimp creates steam instead of a sear. Use a clean kitchen towel or paper towels on all sides.

Get the pan screaming hot. The oil should shimmer and almost smoke before the shrimp go in. If using extra virgin olive oil, watch carefully since it has a lower smoke point. Swap for regular olive oil or grapeseed oil if you're nervous about overheating it.

Don't touch the shrimp. Once they hit the hot pan, leave them alone. They need uninterrupted contact with the hot oil to develop that golden, restaurant-quality sear.

Don't overcrowd the pan. Too many shrimp drops the temperature and steams them instead of searing. Cook in batches if needed.

For garlic-butter shrimp: Add 1 to 2 tablespoons of butter and a little parsley during the last 20 seconds. Top with reserved fried garlic and freshly grated cheese before serving.

For tips on buying the best shrimp, see the dedicated section in the main post.

Prep Time: 5 minutes
Cook Time: 4 minutes
Category: Fish + Seafood
Method: Pan-Sear
Cuisine: American

Nutrition

Serving Size: 4 to 6 ounces
Calories: 164
Sugar: 0g
Sodium: 138mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 23g
Cholesterol: 185mg