Ingredients
Equipment
Method
- Thaw the shrimp, if frozen. Pat the shrimp dry with a paper towel.
- In a medium bowl, mix shrimp with salt, smoked paprika, garlic powder, onion powder, and cumin.
- In a large skillet, heat the butter on medium-high heat.
- Add the shrimp and cook for 1-2 minutes per side until just opaque and cooked through, turning them with tongs.
- Spritz with lemon juice and serve immediately.
Nutrition
Notes
If you are new to cooking shrimp, olive oil might be easier to start with as it handles heat better than butter. For extra flavor, you can start with oil and finish with butter. Sauteed shrimp is best fresh. It will keep for up to 3 days in the fridge. Let the shrimp cool to room temperature, then store in an airtight container. You can include cooking juices to keep them moist. Reheat gently in a skillet over low heat to prevent them from becoming rubbery.