Super Quick Shrimp

Looking for the quickest possible entree? You can’t beat shrimp!!! Super tasty (probably the least “taste offensive” seafood – even I struggle with a fishy taste) and with only a couple of ingredients (and Whole30 compliant) easily a new favorite you’ll use over and over. Try this super quick shrimp!

Of course, watch out for shellfish allergies and NEVER (I mean it!) buy shrimp NOT on sale or you’ll lose your shirt (if you don’t know what that means, it’ll blow your grocery budget!). Once I figured out the best size and best price, it’s a no brainer to keep shrimp in my freezer all the time.

Shrimp specifics

EZ Peel is generally how you’ll find ‘em…scored down the back of the shell with the vein removed. But sometimes you can even find ‘em already peeled…so much the easier!

I prefer the 16-20 (some call this Jumbo but that varies so I go by the count on the bag) or 21-25 count per pound. This quantity is handleable if you’re having to turn each one OR dividing the count into servings. (Plus, I know about how long these need to cook before getting to the rubbery stage.) If you have to go with a higher count than this, just do a simple boil (see my favorite here but I leave out the beer) and let each person shell their own.

This size shrimp cooks in about 4 minutes. Like I said, can’t get a quicker meat cooktime-wise! All you need is 4 minutes boil time or 2 minutes on each side in a skillet or under the broiler.

Now to the recipe!

Super Quick Shrimp

• 1 lb. EZ Peel or peeled and deveined shrimp
• 1 Tbsp olive oil or butter (or ghee)
• Paprika
• Garlic powder
• Onion powder
• (OR chili powder alone)

Make sure all shells, legs, and tail fins are off your shrimp. Heat the olive oil or butter in a 12-inch skillet over medium-high heat for 2 to 3 minutes. Add shrimp in a single layer…all touching the bottom on a flat side.

Sprinkle with each powder to lightly cover. Cook 2 minutes.

Turn each shrimp, then lightly sprinkle with seasonings again. Cook another 2 minutes.

Move quickly because as you’re turning, the others are still cooking. If you find some are a little rubbery your first time, either move faster, or turn the heat down a little (or you could even shorten the cook time just a hair).

Defrosting the shrimp

I defrost mine in the fridge overnight (just the 1 lb.) in a gallon baggie spread out flat on a shelf. The night I cook ‘em, I pour ‘em out in a colander and finish defrosting with a cold water shower.

OR you can simply do the cold water shower and keep turning them until they are flexible and no longer frosty. Don’t use hot water as they’ll begin to cook!

Now do you believe me?

Seriously the most time-consuming part of this dish is defrosting and peeling the shrimp!!! If you’re lucky enough to find the fully peeled on sale, grab ‘em and save that extra few minutes. Guaranteed there’ll be a night you need something super quick to satisfy the hungry ones in your house!

If you live in Middle Tennessee, the Tampa Bay area, or Southern California and need help finding good shrimp prices, I update 4 store chains prices here each Wednesday! Bookmark it and check back every week!