Shrimp: 10 Ways to Cook Them Like a Pro

Shrimp are one of the most versatile ingredients from the sea. They cook in minutes, adapt to virtually any culinary technique and style, and are always a hit at the table. But there's a huge difference between simply cooked shrimp and shrimp prepared with professional technique.

In this guide, we'll show you 10 different ways to cook shrimp, from the most classic to more creative preparations, with the tricks chefs use to achieve spectacular results.

Before cooking: how to prepare shrimp

Regardless of the recipe you choose, there are common preliminary steps that make all the difference.

To peel or not to peel

It depends on the recipe:

• With shell: grilled, garlic shrimp (gambas al ajillo), or salt-baked. The shell protects the meat and adds flavor during cooking.
• Peeled: tempura, wok, risotto, ceviche. Where texture and integration with other ingredients are a priority.
• Partially peeled (leaving the tail): breaded, on skewers. The tail acts as a natural handle and looks more elegant in presentation.

Deveining shrimp

The intestine (the dark line on the back) is not dangerous but can impart a bitter taste and sandy texture. To remove it, make a shallow incision along the back with a knife and extract the dark thread with the tip or a toothpick.

Drying them thoroughly

This is the most important and most overlooked trick. Wet shrimp won't brown; they'll steam in their own water. Before any high-temperature cooking, dry them thoroughly with paper towels.

For these recipes, we use fresh gourmet prawns, which, due to their generous size and guaranteed freshness, are ideal for any of these preparations.

1. Grilled Shrimp

The purest way to enjoy quality shrimp. When the product is good, it's best not to overcomplicate things.

Technique

1. Heat a griddle or cast-iron pan over very high heat until it smokes slightly.
2. Dry the shrimp and season with salt and pepper.
3. Place them on the griddle without crowding (they need space to brown, not steam).
4. Cook 1.5-2 minutes per side. They should have grill marks and an intense pink color.
5. Serve immediately with a drizzle of extra virgin olive oil and a few drops of lemon.

Common mistake: cooking too many shrimp at once. If the griddle cools down, the shrimp release water and steam instead of browning. It's better to cook them in two batches.

2. Garlic Shrimp (Gambas al Ajillo)

The classic of classics. Oil infused with garlic and chili, juicy shrimp, and bread for dipping. If you want the detailed recipe with all the tricks, check out our step-by-step easy garlic shrimp recipe.

Technique

1. In an earthenware casserole dish, heat plenty of olive oil over medium heat.
2. Add 6 sliced garlic cloves and cook until they start to brown (do not burn).
3. Add a split chili pepper and, immediately after, the peeled shrimp.
4. Turn up the heat and cook for 2-3 minutes, stirring. The shrimp should be pink and the oil bubbly.
5. Serve in the same earthenware casserole dish, directly from the heat to the table.

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3. Shrimp Tempura

Japanese tempura achieves a light, crispy, and almost transparent batter that contrasts with the juiciness of the shrimp.

Technique

1. Prepare the batter: mix 100g of tempura flour (or regular flour) with 150ml of very cold sparkling water. Don't overmix: lumps are good in tempura.
2. Peel the shrimp, leaving the tail on. Make 3-4 incisions on the belly so they don't curl when frying.
3. Heat oil to 180 °C (350 °F).
4. Hold each shrimp by the tail, dip it in the batter, and fry for 2 minutes until golden and crispy.
5. Drain on absorbent paper and serve immediately with tentsuyu sauce (dashi, soy, and mirin).

Pro tip: the secret to tempura is temperature. The batter should be ice cold and the oil very hot. This thermal contrast is what creates the crispy texture.

4. Wok Shrimp

Wok cooking allows shrimp to be cooked over extreme heat in seconds, achieving a caramelized exterior and a juicy interior.

Technique

1. Heat the wok to maximum heat until it smokes.
2. Add a drizzle of sesame oil and the peeled shrimp.
3. Cook for 1 minute without touching them, then stir-fry vigorously for 30 seconds.
4. Add grated ginger, soy sauce, and a touch of honey.
5. Stir-fry for another 30 seconds and serve over basmati rice or noodles.

5. Baked Shrimp with Garlic and Parsley

A simple preparation and perfect for gatherings, because it's all done at once without having to watch the pan.

Technique

1. Preheat the oven to 220 °C (425 °F).
2. Mix the shrimp with olive oil, minced garlic, parsley, salt, and a pinch of paprika.
3. Arrange them in a single layer on a baking sheet.
4. Bake for 6-8 minutes (depending on size). They should be pink and slightly golden.
5. Serve directly from the tray with bread to soak up the juices.

6. Shrimp Ceviche

Shrimp ceviche is refreshing, acidic, and full of flavor. The acid from the lime "cooks" the shrimp cold.

Technique

1. Peel the shrimp and cut them into medium pieces.
2. Blanch them for 30 seconds in boiling water and immediately cool them in ice water (this semi-cooks them for safety).
3. Marinate in lime juice, red onion, cilantro, aji or chili, and salt for 15-20 minutes.
4. Serve cold with sweet potato, cancha corn, or plantain chips. For a spectacular mixed ceviche, add some Cantabrian anchovies as a topping and some diced Norwegian smoked salmon for a contrast of textures and flavors.

7. Shrimp Skewers

Perfect for grilling or cooking in the oven broiler. The skewer presentation makes cooking easy and looks very appealing.

Technique

1. If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
2. Thread the shrimp (peeled, with tails on) alternating with pieces of bell pepper, onion, and zucchini.
3. Marinate with olive oil, garlic, lemon, paprika, and fresh herbs for 30 minutes.
4. Cook on a grill or oven broiler at maximum power, 2-3 minutes per side.

8. Shrimp Risotto

Shrimp risotto combines the creaminess of rice with the sweet and delicate flavor of shrimp. An elegant and comforting dish.

Technique

1. Prepare a fumet with the shrimp heads and shells (20 minutes over low heat).
2. Sauté onion in butter, add arborio rice, and toast for 2 minutes.
3. Pour in a glass of white wine and let it evaporate.
4. Add hot fumet ladle by ladle, stirring constantly for 18 minutes.
5. In the last 3 minutes, incorporate the peeled shrimp.
6. Off the heat, add cold butter and grated Parmesan (mantecatura).

9. Shrimp in American Sauce

American sauce (or Armoricaine sauce) is an intense sauce based on seafood fumet, tomato, cognac, and herbs. It transforms shrimp into a high-cuisine dish.

Technique

1. Sauté shrimp heads and shells in hot oil until they are very red.
2. Flambé with cognac (2 tablespoons). Add chopped onion, carrot, and celery.
3. Incorporate tomato paste, white wine, and fumet. Cook for 20 minutes.
4. Blend the sauce and pass it through a fine-mesh sieve.
5. In the strained sauce, cook the peeled shrimp for 3 minutes.
6. Finish the sauce off the heat with a tablespoon of butter.

10. Shrimp Carpaccio

For raw seafood lovers, shrimp carpaccio is a refined and surprising preparation.

Technique

1. Use large, very fresh shrimp, previously frozen (food safety).
2. Peel them and butterfly them (cut along the back without going all the way through).
3. Lightly flatten each shrimp between two sheets of plastic wrap.
4. Arrange them on a cold plate and dress with extra virgin olive oil, salt flakes, lime zest, and pink peppercorns.
5. Let them marinate for 5 minutes in the refrigerator before serving.

Summary table: which technique to choose depending on the occasion

To help you choose the best recipe for the moment:

• Quick dinner: grilled or garlic shrimp (10 minutes)
• Friends gathering: baked or skewers (no fuss)
• Elegant dinner: risotto, American sauce, or carpaccio
• Asian cuisine: tempura or wok
• Summer: ceviche or carpaccio (cold dishes)
• Barbecue: skewers or grilled

Frequently asked questions

Related Bacalalo Products

Selected Gourmet Quality Fresh Vacuum-Sealed Prawns - 250g

4.90 €

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Conclusion

From the Mercat del Ninot in Barcelona, we have been selecting the best seafood products for over 35 years. If this guide has been useful, explore our catalog at bacalalo.com and receive the same quality at home that we have sold in the market since 1990.

Related Guides

• Seafood paella: traditional recipe
• Fish suquet: traditional Catalan recipe
• Fish ceviche: classic recipe