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Close-up of perfectly cooked garlic butter shrimp, garnished with fresh parsley, a beginner-friendly shrimp recipe.

The Ultimate Shrimp Recipes Guide for Beginners

This guide is for novice cooks who are eager to explore seafood cuisine and seek easy, flavorful shrimp recipes. It caters especially to individuals looking to expand their cooking skills while enjoying the process, including busy parents, college students, and anyone who wants to impress family and friends with delicious, restaurant-quality dishes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Seafood
Calories: 221
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds medium, deveined shrimp tail-on or peeled
  • 0.75 teaspoon kosher salt
  • 0.75 teaspoon smoked paprika or standard paprika
  • 0.75 teaspoon garlic powder
  • 0.75 teaspoon onion powder
  • 0.75 teaspoon cumin
  • 3 tablespoons butter or olive oil
  • 3 wedges lemon
  • Fresh parsley or cilantro for garnish

Equipment

  • Medium bowl
  • Large skillet

Method
 

  1. Thaw the shrimp, if frozen. Pat the shrimp dry with a paper towel.
  2. In a medium bowl, mix shrimp with salt, smoked paprika, garlic powder, onion powder, and cumin.
  3. In a large skillet, heat the butter on medium-high heat.
  4. Add the shrimp and cook for 1-2 minutes per side until just opaque and cooked through, turning them with tongs.
  5. Spritz with lemon juice and serve immediately.

Nutrition

Calories: 221kcalProtein: 34.3gFat: 9.5gSaturated Fat: 5.5gPotassium: 451.4mgVitamin A: 72.8IUCalcium: 111.4mgIron: 0.9mg

Notes

If you’ve just started exploring new recipes for shrimp, it might be easier to start with olive oil. It handles heat better than butter, which can burn easily if you’re not careful. Cooking hack: For the best of both worlds, start with oil and finish with a pat of butter for extra savory flavor.
Sauteed shrimp is best fresh, but it’ll keep up to 3 days in the fridge. First, let the shrimp cool to room temperature, then store in an airtight container. You can include any cooking juices to keep them moist. Reheat gently in a skillet at low heat to keep them from getting rubbery.

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