How to Quickly Cook Shrimp on the Stovetop, Grill, or in the Oven

Apr 20, 2019

If you’re new to cooking seafood at home, you can easily start with shrimp. Widely available, quick-cooking, and friendly to just about any flavor profile, it’s a beginner-friendly shellfish you can cook all year long. Here’s how to buy the crustacean, three basic cooking methods, and several recipes to get you started.

how to shop for shrimp

Shrimp are highly perishable and are usually frozen as soon as they are caught, meaning thats some fresh shrimp may have been frozen. If you plan on cooking the shrimp as soon as you get home, buy it fresh. Make sure they don’t have a fishy smell; it should only smell salty and sea-like. If you plan to wait, opt for frozen.

Shrimp come in several varieties, but the most common in the US is the mild white shrimp. They are priced by the number of shrimp per pound. Just remember not to mix your shrimp sizes, as they cook at different rates. Here is what each size is best for different recipes.

Small (61 to 90 per pound): Good for soups and chopping into smaller pieces for a stuffing
Medium (41 to 50 per pound): Best for pastas and bowls
Large (31 to 45 per pound): A common, dependable go-to for most shrimp recipes; when in doubt, buy large
Jumbo (16 to 20 per pound): For frying, kebabs, or when shrimp is the star of your dish
Colossal (8 to 12 per pound): Ideal for shrimp cocktails, hearty stuffed shrimp, or for a showy presentation

Look to Monterey Bay Aquarium Seafood Watch to learn which shrimp is the most eco-friendly at the moment.

how to prep shrimp

Shrimp must be kept cool from the moment you purchase them until just before you cook them. To thaw frozen shrimp, keep them in the fridge for a day, or run them under cool water if you’re short on time. For convenience and ease, you can buy shrimp head-off, peeled, and deveined (AKA ready to be cooked).

If you buy them head-on and/or unpeeled, you’ll have a few extra steps, though you might save some money and find that they have more flavor. To remove the head of a shrimp, gently twist it to release. Next, remove the legs to loosen the shell, which you should be able to peel off easily with your thumbs.

To devein the shrimp, make a shallow cut with a paring knife along the dark line (that’s the gastrointestinal tract), and pull it out. Whether or not you remove the tail is up to you and your recipe.

Once the shrimp are prepared, you can cook them using just about any method in a matter of minutes. These are the essential techniques to know.

Pan-Sear

You hardly need a recipe to pan-sear shrimp. Just place a skillet over medium-high heat, add butter or olive oil, and cook the shrimp in a single layer for about 1-2 minutes per side, leaving them alone while they cook. You’ll know they’re done when their color has turned white/orange and opaque. Remove from heat right away. You might be tempted to cook them for a minute longer, but don’t; they will be overly chewy if you do.

Recipe to Try: Garlicky Shrimp With Fettuccine

oven-ROAST

Shrimp also cook quickly in the oven, making them a prime protein candidate for sheet-pan dinners. The cook time will depend on the size of your shrimp and your oven’s temperature, but expect them to take roughly 8 to 10 minutes with the oven set to 400°F to 450°F. To ensure even cooking, roast the shrimp in the middle rack and flip halfway through.

Recipe to Try: Sheet-Pan Shrimp Fajitas

grill

Forget steaks and burgers. Shrimp cook on the grill much faster (as in, a couple of minutes per side) and arguably more furiously than most meats. Buy a few pounds of shrimp (large to colossal is best for grilling), thread the pieces onto skewers (exposing the flat sides of the shrimp), and sizzle away.

Recipe to Try: Grilled Harissa Shrimp With Chickpea-Dill Tomato Sauce

(Styling by Cassidy Miller, Kayla Haykin, and Anna Monette Roberts / Brit + Co; photos via Brittany Griffin / Brit + Co)

Your Guide to Cooking a Complete Pasta Meal in One Pan

In our new food series Foodie Fundamentals, we walk you through the basics of kitchen essentials, like how to fry an egg and roast veggies in a snap.

Getting dinner on the table is a constant struggle for single dwellers and families alike. We serve a supper consisting of of boiled pasta and jarred tomato sauce a little more than we’d like to admit. However, we have a secret to tell you. With a little more effort (and not that much more time), it’s possible to cook up a complete pasta meal (as in veg, protein, and carb) in one pot. Though we’re showing you the method using a lemony shrimp linguine with spinach, we’ll provide guidelines so you can make you or your fam’s fave combinations.

Choose-Your-Own-Adventure Pasta

(Serves 6)

Recipe Notes: Halve the recipe if you’re cooking for one. That way, you can serve yourself a hefty portion and have plenty of leftovers.

Ingredients:

salt
1 (1-pound) box pasta of your choice (linguine, rotini, spaghetti, etc)
1/4 cup oil, plus more to garnish (extra virgin olive oil or ghee)
1/4 cup allium vegetable, diced (garlic, onion, shallot, or leek)
zest of 1 citrus fruit, divided (lemon or orange)
1-2 tablespoons acid (lemon juice or wine<)/li>
1 pound protein (peeled and deveined shrimp, white or garbanzo beans, smoked salmon, canned tuna, chicken breast cut into bite-sized strips)
1 1/2 cups veg (San Marzano canned tomatoes, broccoli florets, mushrooms, spinach, zucchini, or asparagus)
fresh delicate herbs, chopped, to garnish (parsley, basil, chives)
hard cheese, grated, to garnish (optional) (Parmesan or pecorino)

Directions:

1. Bring a large pot of water to a boil. Salt it liberally, as in 1 tablespoon of salt per 4 cups of water.

2. Once it has reached a rapid boil, add pasta all at once. Cook it 1 minute less than package instructions, or roughly 7 minutes.

3. Reserve 1/2-1 cup of pasta water, then quickly drain pasta.

4. Heat a large skillet pan (we’re using a 6-quart pan but you can use the same pot that you cooked the pasta), then pour in 1/4 cup oil. Here, we are using olive oil.

5. Add allium. Cook until translucent. We used ~3 cloves of garlic.

6. Add half of the zest, if using. Above, we sprinkled in Meyer lemon zest for its floral scent and flavor.

7. Before lemon zest caramelizes, add acid. We used the juice of half of a lemon.

8. Add the protein of your choice, sprinkle on a three-finger pinch of salt, and sauté until caramelized and cooked through. Most items will take 5 minutes or less, although chicken may require ~4 minutes per side. We sautéed the shrimp in a single layer on the pan for ~2 minutes on each side.

9. Add your choice of veg to the pan with another pinch of salt. We added freshly chopped spinach.

10. Stir in pasta and add cooking water, 1 small splash at a time, until noodles cook through.

11. Taste and salt as needed. Drizzle on a little more olive oil to keep the noodles slippery so they don’t stick together. Sprinkle remaining zest on top. Grate cheese on top (optional).

12. Use tongs to divide onto plates. Garnish with chopped chives, parsley, and/or basil.

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(Recipe via Anna Monette Roberts/Brit + Co; styling by Kayla Haykin; photos via Brittany Griffin/Brit + Co)
This post has been updated.

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Hallmark’s First-Ever Dating Show Is Coming So Soon

"What would you do if your entire family, and your hometown, set you up to find love?" That's the question Ashley Williams poses in the first Small Town Setup trailer, coming to Hallmark+ in 2025. And if anyone has the answer, I have no doubt it's Hallmark — if anyone knows about warm, cozy, and sappy romance it's them! Even if you're not a huge reality dating show fan (or if you couldn't stop watching Reese Witherspoon's Love in Fairhope) this is one January TV show you won't want to miss.

Here's everything we know about Hallmark's dating show Small Town Setup, hosted by Ashley Williams.

'Small Town Setup' puts you right in a Hallmark movie.

All six episodes of Small Town Setup premieres on Hallmark+ on Thursday, January 2, 2025, and is hosted by Ashley Williams, who you'll recognize from movies like Falling Together and Two Tickets to Paradise as well as How I Met Your Mother.

Just like your favorite Hallmark movies are all about finding love, Small Town Setup focuses on singles coupling up. The show will follow a single who "has made it in the big city, but has yet to find love." And their concerned parents (definitely a Hallmark trope and an IRL trope...) get the whole neighborhood involved in finding three potential matches.

"When the singleton arrives home for a visit, they are presented with dating options curated by their hometown. After three dates, will they find love in their hometown? Or head back to the big city? All is revealed at a big town hall event, full of heart, warmth, and a few laughs along the way."

Okay, getting the entire town involved in my love life sounds crazy, but the whole community coming together for a town hall event sounds exactly like the kind of sweet and sappy event my life needs. (Listen!! Dating as a 20-something in the city is harder than I expected...)

Throughout the trailer we see our singles looking for love around their hometown, going on small town dates, and finding connection in the most unexpected places. Yeah...I'll be tuning in — especially since Small Town Setup is totally giving Gilmore Girls.

Check out the 11 New January 2025 Movies Viewers Will Adore — and you'll want to add to your calendar ASAP!

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‘The Final Table’ Winner Timothy Hollingsworth’s Drop Biscuit Recipe Is Easier to Master Than You Think

Chef Timothy Hollingsworth has one impressive resumé. Formally the chef de cuisine at the renowned French Laundry in Napa, California, he won Netflix’s The Final Table cooking competition last winter and currently owns and operates Otium restaurant at the Broad Museum in downtown Los Angeles. Brit + Co sat down with Hollingsworth at Yountville Live in California to talk about life after the show, to learn how his family inspires his cooking, and to score the recipe for those biscuits his restaurant is so famous for.

Brit+Co: How has life changed since winning Netflix’s The Final Table?

Timothy Hollingsworth: There have been great responses from my peers and colleagues. I think people really enjoyed the show. It’s really interesting how many little kids watched the show. That was very surprising to me. There has been an influx of kids wanting to come to Otium and visit us. And that’s been really fun.

B+C: On your Instagram page you’ve been teaching your kids how to cooks simple things like omelets. Can you tell us a little bit more about that?

TH: I try to get them [my kids] involved in little things. Right now my daughter is learning how to crack eggs. Then I whisk it really well and teach her how to whisk afterward. So she’s basically going through the motions that I’m doing. I just want her to watch as I make the omelet and let her help a little bit. For me, doing something as a family is really important. Food brings people together, so I think teaching my kids to cook will be a real priority as I raise them.

B+C: You’re often seen pictured with a grill too. What do you often grill at home?

TH: I love things over a wood fire — that smokiness and char. I grill some things that are fast and easy like steaks or something that smokes all day like a brisket. I also might grill ribs or a whole chicken. I even make cookies on the grill. I just made chocolate chip cookies on the grill with my kids.

B+C: Your restaurant seems to have a lot of Middle Eastern influence. What are some spices that you are inspired by?

TH:Seven spice is one. Everyone has their own ratio. My mother-in-law went to Lebanon. I told her to go to a spice market and get the seven spices whole [rather than ground]. She brought it back. I weighed everything, blended it together, then I started tweaking it a little so it fit the flavor profile that I was looking for.

Another spice I like is zaatar. It’s really incredible because it’s so regional. It doesn’t matter if people are from Armenia, Lebanon, Syria, Jordan, or Israel. Wherever this spice comes from, it’s a blend of wild oregano, wild thyme, sumac, and sesame. If you go to my house right now, I have jars and jars and jars of zaatar, and they’re from different areas in the world. The one that I love the most is from Jordan. I think they use more oregano than thyme. It’s very fluffy, and I love the flavor.

B+C: How did you master your incredible drop biscuits?

TH: I don’t remember this recipe off the top of my head, because I do it by feel. I’ve made these biscuits so many times. It’s just one of those things I grew up making as a kid, and it’s very easy.

There’s a correct ratio. I’ve made it so many times that I can use my hands and know what 2 cups of flour feels like. I can take baking soda and mix it in there and know that’s 1 teaspoon or 1/4 teaspoon or whatever the recipe calls for. Ultimately when you’re making the biscuit, there’s either the appropriate amount of flour or a little bit too much. So as you’re mixing it, you can feel the wetness of the dough. This will help you know that your biscuits are too dry, or you don’t have enough butter in there.

drop biscuits

(Make 8 biscuits)

Recipe Notes: Chef’s original recipe calls for 3 tablespoons of black pepper. We were concerned that might be too spicy, so we reduced it to 1 teaspoon, but do as you see fit!

Ingredients:

2 cups flour
1/4 teaspoon baking powder
3/4 tablespoon kosher salt (coarse grain)
1 teaspoon coarse ground black pepper
1/4 cup plus 2 tablespoons of cold lard or butter, cubed
1/2 cup milk
2 tablespoons buttermilk, plus more for washing over the tops

Directions:

1. Combine all dry ingredients, then add the butter.

2. Use your hands to rub the butter into the flour mixture, until it resembles wet sand.

3. Add wet ingredients in with the dry.

4. Stir until just combined. Do not over mix.

5. Form 8 biscuits. You can roll and form biscuits but Hollingsworth prefers to drop the biscuits. That way there’s a nice crunch to the crust. If you like golden tops, brush them with buttermilk.

6. Bake at 400°F for 25 to 30 minutes.

7. Serve with jam and butter.

(Recipe by Timothy Hollingsworth; styling by Cassidy Miller / Brit + Co; photos via Stefanie Keenan / Getty and Brittany Griffin / Brit + Co)

Additional reporting by Anna Monette Roberts

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

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12 "Outdated" Travel Destinations To Avoid In 2025 (Thanks, Overtourism!)

Tourism can be a blessing for the economy of many cities around the world, but it often comes at a price. Destinations like Venice and Bali are iconic for a reason — they’re unique, breathtaking places that lure travelers from around the globe. But when a travel destination becomes too popular, it risks losing its charm and overcrowding can strain infrastructure, inflate costs for locals, and disrupt the peace and quiet of small, serene towns.

Here are 12 destinations that have struggled with overtourism. The good news? Many are implementing smart strategies to balance tourism with sustainability. Planning to visit? Consider booking during the off-season for a more authentic and enjoyable experience or try these hidden gems.

Pixabay

Venice, Italy

Cruise ships and swarms of tourists have overwhelmed this picturesque city, leading to overcrowded canals, damaged infrastructure, and skyrocketing prices. The local population is dwindling as Venetians leave due to the city’s unsustainable tourism boom. Last spring, in an effort to manage the influx, the city put into effect an entry fee for day-trippers and has limited cruise ships docking its shores.

Oleksandr P

Bali, Indonesia

Once an idyllic paradise, Bali now suffers from traffic congestion, environmental degradation, and overcrowded beaches. The island’s resources are strained under the weight of mass tourism, but there are efforts underway to promote sustainability like putting a moratorium on new hotels.

Willian Justen de Vasconcellos

Machu Picchu, Peru

Overtourism has led to erosion and damage to this ancient Incan citadel. A quota system and mandatory guides are helping preserve this popular South American destination.

Darren Lawrence

Tulum, Mexico

Once a tranquil paradise known for its pristine beaches, ancient Mayan ruins, and eco-chic vibe, Tulum has become a cautionary tale of overtourism. The surge in popularity, fueled by Instagram-worthy scenery, has brought overcrowding, environmental strain, and rising costs. The Guardianreported that locals are being pushed out by developers and despite the thinking that tourism helps local communities, poverty nearly doubled between 2015 and 2020. Local ecosystems, including fragile mangroves and coral reefs, are threatened by unchecked construction and pollution too. The local ruins have implemented stricter rules like no food or drink to limit trash and environmental impact from tourists.

Jimmy Teoh

Santorini, Greece

Instagram fame has turned this once-serene island into a tourist hotspot. Narrow streets are perpetually clogged, and locals are struggling with soaring costs of living due to tourism demand. The government has since capped the number of daily cruise ship visitors to keep overtourism at bay.

Chait Goli

Cinque Terre, Italy

Known for its colorful cliffside villages and breathtaking coastal views, these once-quiet fishing towns now see millions of visitors annually, way more than they can handle. To combat issues like congestion and cruise ships, local authorities have introduced visitor caps and encourage sustainable travel to protect Cinque Terre’s charm.

Rudy Kirchner

Reykjavík, Iceland

Is there anyone not going to Iceland these days? A small country with breathtaking landscapes, Iceland has been overwhelmed by tourists flocking to Instagram-famous sites like the Blue Lagoon and Diamond Beach. It's best to travel during the off season (November to April) and travel to lesser known spots like the Sturlungalaug hot spring.

youseflns

Maya Bay, Thailand (Phi Phi Islands)

This iconic beach, popularized by the DiCaprio film The Beach, suffered ecological devastation from hordes of visitors and anchored boats. Coral reefs were destroyed, and the beach was closed for years to allow recovery. It has since reopened after a huge revitalization project, but they have introduced visitor caps.

Pixabay

Kyoto, Japan

Traditionally quiet streets of this ancient capital city now teem with tourists during peak season. An increase in litter from tourists has required the city to install more trash bins to handle the crowds, and peaceful geishas are often chased down for photos. To mitigate the problem, Kyoto is considering running special buses to popular sites to reduce overcrowding, and temples and shrines are encouraging visitors to come early in the morning.

Prabin Sunar

Mount Everest, Nepal

The ultimate challenge for adventurers, Mount Everest has experienced overcrowding on the slopes and at base camps, leading to dangerous conditions, with litter and human waste piling up on the mountain. Permits are now harder to get, and stricter regulations for climbers are being enforced.

Mateusz Popek

Dubrovnik, Croatia

The Game of Thrones effect brought an influx of fans to this medieval city. Overcrowded streets and cruise ship arrivals have made it difficult to appreciate its beauty. The local government is taking steps to limit daily visitors and impose stricter cruise ship regulations.

Helena I

Lisbon, Portugal

Short-term rentals dominate the housing market now, thanks to affordable flights and the digital nomad craze. This has led to skyrocketing rents and displaced locals. Historic neighborhoods are inundated with tourists, making them less charming too. Everything from public transport to waste management struggles to keep pace with the influx. I went in December and it still felt a bit like Disneyland. Douro Valley and Madeira might be more favorable destinations any time of year.

Cure your wanderlust in 2025! Be sure to subscribe to our newsletter for more travel ideas!

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13 Yummy Christmas Cookies From Around The World

Heaping plates of Christmas cookies are synonymous with the holidays. It seems that nearly every country around the globe has their own variation on the holiday classic. In fact, some of these regions have been making their version of Christmas cookies for literal hundreds of years.

If you’re looking for a way to reconnect with your heritage, or maybe just want a little baking inspiration, check out our picks for the yummiest Christmas cookies from around the world.

The Noshery

Mantecaditos con Guayaba

These may look like ordinary thumbprint cookies, but these almond shortbreads from Puerto Rico are filled with a special guava marmalade. (via The Noshery)

Broma Bakery

Meringues

French meringues are a classic crumbly egg white cookie with a chewy interior. These get an extra European twist with the addition of Nutella. (via Broma Bakery)

Pretty. Simple. Sweet.

Alfajores

Deeply flavored dulce de leche, a caramel made from whole milk commonly found in Spain and many Latin American countries, is the key ingredient in these super pretty sandwiched Christmas cookies. (via Pretty. Simple. Sweet.)

Fancy Peasant

Melomakarona

These Christmas cookies that hail from Greece get their sweetness from a generous soaking of fresh honey! (via Fancy Peasant)

Very Eatalian

Baci di Dama

The name of this Italian treat translates to “lady’s kisses” — how adorable is that? These bite-sized cuties are made with ground hazelnuts and filled with a dollop of dark chocolate. (via Very Eatalian)

Cooking Classy

Linzer Cookies

These Austrian Christmas cookies are typically made with raspberry jam, but feel free to get crazy with a filling of your choice. Plus, the gorgeous windowpane look will make them a prize takeaway at your next cookie exchange. (via Cooking Classy)

Olivia’s Cuisine

Basler Brunsli

If you’re hanging out in Switzerland around Christmas time, you’ll definitely see these chocolate treats around. They’re often described as Swiss brownies due to their deliciously chewy texture. Perfect with a cup of eggnog or coffee! (via Olivia’s Cuisine)

Cilantro Parsley

This post has been updated with additional reporting by Meredith Holser.

Lead image via Pretty. Simple. Sweet.

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