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Sauteed Shrimp

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  • Level: Easy
  • Yield: 4 servings
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1/2 cup all-purpose flour

Sea salt and freshly ground black pepper

1 pound jumbo shrimp, peeled and deveined

2 tablespoons unsalted butter

2 tablespoons olive oil

2 garlic cloves, finely chopped

2 shallots, finely chopped

1 lemon, juiced

1/2 cup chicken broth

Chopped fresh flat-leaf parsley, for garnish


  1. Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
  2. Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
  3. Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

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