Sauteed Shrimp Recipe
Served with sautéed mushrooms in a white wine and caper sauce.
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Ingredients
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Shrimp & Marinade
Mushroom & Sauce
To Serve
Method
Shrimp & Marinade
- 1
Marinate shrimp
Pat shrimp dry with paper towels. In a bowl combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add shrimp and toss to coat. Let marinate at room temperature for 10 minutes (no longer than 30 minutes).
Mushroom & Sauce
- 2
Cook mushrooms
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add sliced mushrooms in a single layer (cook in batches if crowded). Sauté without moving for 2–3 minutes to brown, then stir and cook another 2 minutes until nicely caramelized. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Transfer mushrooms to a plate and set aside.
- 3
Sweat shallot and garlic
Reduce heat to medium. Add remaining 1 tablespoon butter to the same skillet. Add minced shallot and cook 1–2 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant, stirring constantly so garlic doesn't burn.
- 4
Deglaze and build sauce
Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine simmer and reduce by about half (2–3 minutes). Add 1/4 cup chicken or seafood stock and 1 tablespoon drained capers. Simmer for another 1–2 minutes. If using, stir in 2 tablespoons heavy cream and warm through (30–60 seconds). Taste and adjust seasoning with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Return the sautéed mushrooms to the skillet and stir to coat in the sauce.
- 5
Finish sauce
Stir in 2 tablespoons chopped fresh parsley and 1/2 teaspoon lemon zest (if using). Keep sauce warm on low while you cook the shrimp.
Cook Shrimp & Finish
- 6
Sear shrimp
Heat a separate large skillet over medium-high heat (or wipe out the mushroom pan and use the same skillet if you prefer). Add a light drizzle (about 1 teaspoon) of olive oil and let it get hot but not smoking. Working in a single layer, add marinated shrimp and cook undisturbed for 1.5–2 minutes until the undersides are pink and slightly browned. Flip shrimp and cook another 1–1.5 minutes until opaque and just cooked through. Do not overcook.
- 7
Combine shrimp and sauce
Transfer cooked shrimp into the skillet with the mushroom–caper sauce. Toss gently to coat shrimp in the sauce and warm through for 30–60 seconds. Taste and adjust seasoning with a squeeze of lemon juice or a pinch more salt if needed.
- 8
