Best Shrimp Saute Recipes

SHRIMP AND SCALLOP SAUTé

Steps:

• Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

SAUTE SPICY SHRIMP, PEA SHOOTS WITH ROASTED CORN AND CHILE-MANGO WHISKEY SAUCE

Steps:

• Season the shrimp with salt, and pepper, to taste. In a medium saute pan, warm the olive oil over medium-high heat. Add the shrimp and saute. Cook the shrimp on both sides for 3 to 4 minutes. When the shrimp is cooked, place the shrimp in a bowl with a touch of olive oil, to taste, the chervil, fresh dill, and lime juice. Cook's Note: Save a little lime juice for the pea shoots. Mix the ingredients together to evenly coat the shrimp.
• Heat a cast iron griddle or grill on medium-high flame. Grill the corn until just roasted. After roasting, remove the corn kernels from the cob and set aside to serve.
• In a small bowl, dress the pea shoots with a little olive oil and the remaining lime juice.
• To serve: Place a small pile of corn on a plate. Spoon on some Chile-Mango Whiskey Sauce. Top with 3 shrimp per plate. Garnish with the dressed pea shoots.
• In a medium fry pan, add the olive oil and place over medium high heat. Add the mango, scallions, ginger, and chile and begin to saute together. Saute for about 3 minutes and the mango will start to break down. When this happens pull the pan off the heat and holding the pan away from the flame or heat, add the whiskey. Return the pan to the flame or heat and while holding at an angle, light the whiskey and flambe.
• Once the alcohol has cooked out and the flames from the flambe have diminished, add the honey and orange juice and simmer for 3 minutes. Remove the pan from the stove and transfer the sauce into blender. Add the mace blade, star anise, and lime juice, and carefully puree. Set aside until ready to use.

COUNTRY DIJON SHRIMP SAUTE

Steps:

• Cook and stir shrimp and garlic in butter in large skillet on medium-high heat 4 to 5 min. or until shrimp is pink and cooked through. Remove from heat.
• Stir in wine and mustard. Return to heat; cook an additional 2 to 3 min. or until heated through. Remove from heat; stir in parsley. Serve over rice.

SHRIMP SAUTE WITH ORZO

Steps:

• Bring a medium saucepan of salted water to a boil. Add orzo; cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.
• Meanwhile, heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 tablespoons parsley; cook for 3 to 4 minutes. Turn, and cook for 3 minutes more, or until opaque. Remove from pan, and keep warm.
• Add lemon juice and wine to skillet. Bring to a boil, lower heat, and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.

THAI SAUTE SHRIMP WITH ASIAN SLAW

Steps:

• For the Thai saute shrimp: Mix the shrimp, Thai chili garlic sauce, mai poi, basil, garlic, onion, paprika, parsley and sprinkle with salt and pepper. Let the shrimp marinate in the sauce, about 1 hour.
• Meanwhile for the Asian slaw: Whisk the mayonnaise, vinegar, garlic, ginger, canola oil and sesame oil in a bowl. Mix the mayonnaise mixture with the jicama, red pepper, yellow pepper, radish, cilantro and green onions. Chill the slaw in the refrigerator, about 30 minutes.
• Heat the canola oil in a saute pan. Remove the shrimp from the marinade, reserving the marinade. Cook the shrimp until golden brown on both sides. Add the leftover marinade to the pan and stir until it thickens to a sauce consistency.
• Place the rice in the center of a plate. Place the shrimp around the rice and drizzle the sauce over the shrimp. Place the Asian slaw on top of the rice. Garnish with Thai basil, cilantro and green onion.

SHRIMP, SCALLOP, AND MUSHROOM SAUTE

Steps:

• In a large skillet, melt butter over medium heat; add in scallops; saute until they turn opaque, about 3 minutes.
• Add in shrimp; saute until they turn pink, about 3 minutes.
• With a slotted spoon, remove scallops and shrimp to a plate.
• Add in onions, garlic, bell pepper, and mushrooms; saute until vegetables are tender, about 5 minutes (add more butter, if necessary).
• Stir in wine, mustard, lemon juice, salt, and pepper; cook until liquid is slightly reduced, 2-3 minutes.
• Return scallops and shrimp to sauce; cook until reheated and flavors are blended, about 5 minutes.
• Stir in parsley; serve immediately.

SHRIMP AND VEGETABLE SAUTE, CHINESE STYLE

Steps:

• Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma.
• Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.
• Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.

WILD RICE SHRIMP SAUTE

Steps:

• In a large saucepan, combine the water, 1 tablespoon butter, lemon juice, Worcestershire sauce, mustard and pepper. Bring to a boil over medium heat. Add rice with seasoning packet; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed. , Meanwhile, in another large skillet, cook the shrimp, green pepper and onions over medium heat in remaining butter. Cook and stir for 7-9 minutes or until shrimp turn pink. Add rice; heat through.

BALSAMIC SHRIMP SAUTE

Steps:

• In fry pan, over medium heat, melt butter.
• Add minced garlic, cook 1 minute, don't let it brown.
• Add Vinegar, hot sauce & seasoning.
• Bring to boil and add shrimp.
• Cook until shrimp are just done, 2 to 3 minutes.
• Remove & keep warm.
• Reduce sauce by about 1/3, pour over shrimp & serve.
• Goes well with some bread to "Sop up the Sauce"!

PAN FRIED TOFU & SHRIMP SAUTE

Steps:

• Slice tofu into squares, at least 2cm in width. Salt both sides of the tofu squares and set aside for 15 minutes. Salt helps the tofu fry up nice and crispy. Mince the scallions, chili pepper, garlic, ginger, and cilantro - set aside. Season ground chicken or pork with cooking wine, white pepper, soy sauce, sesame seed oil, and cornstarch - thoroughly combine and set aside. Clean shrimp, set aside. Blot tofu squares with a paper towel to get out all the excess moisture - tofu that is wet doesn't crisp up as nicely. Make sure to blot the tofu squares right before frying as they continue to leak water when sitting out. Heat nonstick pan with enough oil to coat the bottom of the pan, place on med-high heat. Lay out the tofu squares and fry, turning every 3-5 minutes until golden brown. Remove tofu from pan and layer on bottom of serving dish. Add garlic, chili pepper, and ginger to the oil, releasing aromas. Toss in minced meat mixture and saute for 3-5 minutes until meat starts to cook. Add shrimp, sauteing for another 3-5 minutes. Now add the broth to taste (I actually used left over pho broth and it was great!). Toss all ingredients gently together. Add bean sprouts and cook for another 2-4 minutes until sprouts wilt. Add remaining cilantro garnish. Pour chicken/shrimp/sauce mixture over tofu and serve with rice or noodles!

DIABLO SHRIMP SAUTE

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain.
• Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.

NORTH CAROLINA SHRIMP SAUTE

Steps:

• Cook linguini according to package directions; drain and keep warm., Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat; saute mushrooms and green pepper until tender. Stir in salt and pepper; remove from pan., In same pan, saute shrimp in remaining butter over medium-high heat 2 minutes. Add garlic; cook and stir until shrimp turn pink, 1-2 minutes. Stir in mushroom mixture; heat through. Serve over linguini. Sprinkle with cheese and parsley.

PROVENCAL SHRIMP SAUTE

Steps:

• Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the olive oil. Add the shrimp and saute 1 1/2 minutes. Add the almonds and garlic and saute until the shrimp are cooked. Stir in the capers, tomatoes and parsley. Cook for 1 minute. Stir in the salt and pepper to taste. Divide among 4 plates and serve immediately.

NEW ORLEANS SHRIMP, OKRA, AND TOMATO SAUTé

Steps:

• Toss shrimp and 1 1/2 teaspoons Cajun seasoning in medium bowl to coat. Cook bacon in large nonstick skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add flour to drippings in skillet. Stir constantly until roux is very dark brown, about 5 minutes. Add okra and cherry tomatoes. Stir in remaining 1 1/2 teaspoons Cajun seasoning. Cook 1 minute. Add clam juice and allspice. Boil until sauce is thick, stirring often, about 3 minutes. Add shrimp. Sauté shrimp until just opaque in center, about 5 minutes. Season to taste with salt and pepper. Mix in chopped green onions and cooked bacon. Serve.

CRAB AND SHRIMP SAUTE - LOUISIANA STYLE

Steps:

• Sauté onions and mushroom in oil.
• Add tomatoes, shrimp, crabmeat, tarragon, dill weed and Tabasco.
• Bring to simmer and cook just until shrimp are pink, about 5 or 6 minutes.
• Serve over white or brown rice.

SPICY SHRIMP SAUTE

Steps:

• Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl. Add shrimp, tossing to coat.
• Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat until smoking, then add shrimp mixture. Saute for 2 minutes.
• Add scallions; cover, and cook for 3 minutes.
• Stir in soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated.
• Add cilantro and serve.

COUNTRY DIJON SHRIMP SAUTE

Steps:

• In large skillet, melt butter.
• Add garlic and shrimp.
• Cook over high heat, stirring constantly, 1 to 2 minutes or until shrimp curl.
• Remove from heat.
• Toss in lemon juice, tarragon, mustard and parsley.
• Serve immediately over rice.

SHRIMP & BROCCOLI SAUTE'

Steps:

• 1. Grate zest from 1 lemon and juice 2 tbsp. Slice the other one in quarters to serve when plated. Boil your water for the pasta, cook according to package and drain.
• 2. I cooked this in my Ninja but you can cook this on stovetop as well. Set to STOVETOP HIGH to heat your oil. Add your sliced to pot and cook uncovered for 5 minutes till tender. Add your minced garlic and broccoli and cook 3 - 5 minutes longer.
• 3. Add in your peas, shrimp, seasonings and lemon zest along with lemon juice. Cover pot and bring to a boil. Cook 5 - 10 minutes till broccoli is tender-crisp and shrimp is cooked through. Stir occasionally till ready to serve. You can add your pasta to the pot or serve on plate and top with shrimp & broccoli mixture. Add a slice of lemon to the dish and top with chopped toasted pecans.
• 4. This is the delicious spice I used with this dish and it can be used with so many other dishes too. It is fruity & spicy with chili pepper and lime.

SB SHRIMP AND SCALLOP SAUTE

Steps:

• In a large bowl, combine scallops, shrimp, garlic, and a pinch of salt and pepper; toss until seafood is well coated. In a large skillet, heat oil over medium-high heat. Add seafood mixture and cook, stirring frequently, until shrimp turn pink and scallops are just cooked through, 3 to 4 minutes. Transfer to a large serving bowl, add lemon juice and zest, and stir well. Sprinkle with parsley and serve warm.

SHRIMP SAUTE

Steps:

• Put olive oil and butter into large skillet, add onion and saute.
• Add Shrimp, seasonings and lemon juice.
• Cook on high until shrimp is pink and most of the liquid is gone.
• Tastes great with tomatillo salsa.