Sautéed Shrimp
Shrimp’s light flavor makes it a delicious topping for a variety of bowls, and as a bonus it tastes great hot or chilled.Makes 1½ cups cooked shrimp, enough for 2–4 bowls.
Ingredients
- 12 ounces extra-large shrimp 21 to 25 per pound, peeled, deveined, and tails removed
- ¼ teaspoon table salt
- ¼ teaspoon pepper
- 1 tablespoon extra-virgin olive oil or vegetable oil
Instructions
- Pat shrimp dry with paper towels and sprinkle with salt and pepper.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp in single layer and cook, without stirring, until spotty brown and edges turn pink on bottom side, about 1 minute.
- Flip shrimp and continue to cook until all but very center is opaque, about 30 seconds; transfer shrimp to plate.
Notes
You can double this recipe: Double the amount of shrimp, salt, pepper, and oil and cook the shrimp in 2 batches.
Shrimp can be refrigerated for up to 2 days.
