Shrimp Sauteed Recipe

Pat shrimp dry with paper towels and season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. If shrimp are large and uneven, butterfly or slightly score the underside so they lay flat.

Clean and slice mushrooms if not pre-sliced. Mince garlic and finely chop cilantro. Zest the lemon and juice it (reserve wedges for serving).

Whisk together dressing ingredients in a small bowl: 2 tbs olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp lemon zest, and 1/4 tsp red pepper flakes (if using). Taste and adjust salt if necessary.

Heat pan

Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking (about 1 minute).

Cook mushrooms

Add the sliced mushrooms to the hot pan in a single layer. Sauté without stirring for 1–2 minutes to develop color, then stir and continue cooking 2–3 minutes until softened and lightly browned. Season mushrooms with a pinch (about 1/4 tsp) of salt while cooking. Push mushrooms to the side of the pan.

Add garlic and shrimp

Add the minced garlic to the cleared space in the pan and cook 20–30 seconds until fragrant, stirring so it doesn't burn. Add the seasoned shrimp in a single layer and cook undisturbed 1.5–2 minutes until the undersides are pink and opaque. Flip the shrimp and cook another 1–1.5 minutes until just cooked through (internal temp ~120–130°F/49–54°C for carryover to 145°F).

Finish with butter and combine

Reduce heat to medium. Add 1 tablespoon unsalted butter and the chopped cilantro to the pan. Spoon the melted butter and cilantro through the shrimp and mushrooms to combine, cooking 30 seconds so the butter emulsifies slightly and the cilantro wilts.

Remove the pan from heat. Pour the lemon-oregano dressing over the shrimp and mushrooms and gently toss for 10–15 seconds to coat. Taste and add remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper if needed.

Transfer shrimp and mushrooms to a serving plate. Garnish with extra cilantro leaves and lemon wedges. Serve immediately while hot.