Shrimp
Sauté med-high 2-3 min/side until pink.
Shrimp cook in minutes — stovetop gives you instant control to pull them the second they turn pink. Oven’s slower response risks overcooking.
Step-by-Step
1. Peel and devein if needed. Pat dry.
2. Season with salt, pepper, garlic powder.
3. Heat pan over med-high + oil or butter.
4. Add shrimp in single layer — don't crowd.
5. Cook 2 min until pink on bottom and edges.
6. Flip. Cook 1-2 min until fully pink and curled into a C shape.
7. Remove IMMEDIATELY. Shrimp go from done to rubber in seconds.
Size & Portion Guide
Small (51-60 count): 1-1.5 min/side.
Medium (31-40): 2 min/side.
Large (21-25): 2-3 min/side.
Jumbo (16-20): 3 min/side.
Colossal (U-10): 3-4 min/side.
C-shape = done.
O-shape = overcooked.
Always buy by count-per-pound, not vague labels.
Roast 400°F, 8-10 min.
Don't Have Cast Iron?
Shrimp work in ANY pan — nonstick, stainless, anything. They cook so fast that pan material barely matters. Nonstick is actually easiest.
Pro Tip
Overcooked shrimp = rubbery. Watch them like a hawk.