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How to Cook Shrimp | Cooking Shrimp

A plate of shrimp with a Rada Peeling Paring knife.

Make perfectly cooked shrimp at home with these easy instructions! Shrimp will have never tasted better than when you have sauteed it in your kitchen. It’s not only easy, but delicious!

Perfectly Cooked Shrimp Recipe 

Jess poses with shrimp.

Ingredients you will need:

  • 1/2 to 1 lb. medium-sized (17-21 count) shrimp, peeled and deveined, tails removed and butterflied
  • 1 T. extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

First, devein and remove both shells and tails from shrimp. Place a cut down the center to butterfly.

Jess prepares shrimp with the Rada Peeling Parer.

Heat oil in a pan on medium and place prepared shrimp inside.

Jess places shrimp in a pan.

Cook 4 to 5 minutes.

Jess cooks shrimp in a pan. This is gonna be great!

Serve and enjoy!

Jess poses with completed shrimp.

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Rada Peeling Paring Knife

The Rada Peeling Paring Knife is unbeatable for peeling or paring shrimp, fruits, vegetables, and more! This knife features a hand-sharpened blade, one with a short length for precise maneuverability. Use it to cut shrimp, onions, peppers, apples, and more. It’s made in the USA, and comes with a Lifetime Guarantee!

Visit our online Rada Kitchen Store to have the Peeling Paring Knife delivered to your home!

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How to Cook Shrimp Video Recipe


Start Video Transcript

Hi there! It’s Jess in the Rada Kitchen, thanks so much for joining me. For all of you seafood lovers out there, I’m going to show you how to peel, devein, and perfectly saute some shrimp.

I have purchased a little over a pound of some fresh-caught Gulf shrimp. These are about medium in size. You want to make sure when buying shrimp that they have a little bit of a pink hue and are translucent. They will become opaque as we cook. So to peel this guy, I’m going to use my Rada Peeling Paring knife and just pop a slit on its belly. We’re going to open it up all the way down. A lot of cultures keep the skin on the shrimp, or cook and eat the tail. I’m going to get rid of everything here. Be careful so we don’t lose flesh at the bottom of that shell.
Then we are ready to devein. This removes the digestive tract. Then we’re going to open that shrimp and pull that tract all the way out. You can just discard it.

So here we go into our pan. So here we have our butterflied shrimp down in our saute pan. I’m cooking this on medium heat with some refined coconut oil. 4 to 5 minutes is as long as you want to cook this. The main thing people do with shrimp is overcook them so they get tough. So just keep an eye on this pan. So 4 minutes later our shrimp is opaque and perfectly cooked. You can serve this over linguini. Today we are going to put it on some fresh Thai pasta that we’ve made.

So here I have our shrimp. I’ve stirred it constantly with our Rada Non-Scratch Spoon, and it’s cooked to perfection. Thank you so much for joining me. Be sure to subscribe to our YouTube channel, and visit our website at

End of Video Transcript

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