How to fry shrimp in a pan

Video: Pan Fried Cajun Butter Shrimp - How to Fry Shrimp | Let’s Eat Cuisine

Content

Tips
Warnings
What do you need

1 Prepare shrimp for cooking. The best pan-frying shrimp are raw, but frozen shrimp can also be used. Peel and remove the vein from the shrimp, and if frozen, thaw them by running them under cool water. The tails can be kept or removed, depending on personal preference.

Some people prefer to fry the shrimp in a wrapped pan.

2 Rinse the shrimp. Run the shrimp under cool running water and remove any remaining pieces of shell, veins, or legs. Pat the shrimp dry with a paper towel.

3 Place the skillet on the stove and turn on high heat. Melt the butter in a skillet, or coat the bottom of the skillet with olive oil. Whvid}

4 Season the shrimp. When the pan is hot, sprinkle generously with salt and pepper on the shrimp. Add any other spices or herbs you prefer. Popular condiments include garlic, onion, ginger, parsley, or lemon.

5 Place the shrimp in a hot skillet. Arrange them in the skillet so that they have enough room to cook. Stir them with a spoon so often that both sides of the shrimp are cooked. Cook them over high heat for 3-5 minutes, or until the shrimp are opaque and pink or orange.

6 Remove shrimp from heat and serve immediately. Pan-fried shrimp are most often served hot or warm. Serve over rice or vegetables, or mix with pasta and olive oil.

Tips

Salting the shrimp before cooking is a good way to give the fried shrimp a crisp texture and extra flavor by absorbing moisture in the shrimp. Cover the shrimp with 1 cup (230 g) sea salt for every 2 cups (460 g) water and let them soak for 30-60 minutes.
Make sure raw shrimp has a fresh smell before purchasing and try buying local shrimp as they are unlikely to have been frozen before selling.

Warnings

Thoroughly clean all surfaces and utensils after contact with raw shrimp to prevent food poisoning. Make sure they are completely cooked before eating. Do not overcook the shrimp or it will taste gummy and tough.