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Sauteed Shrimp

Rated as 4.5 out of 5 Stars

"These sauteed shrimp are great over grits or white rice. Adapted from Marge Jonte Mahoney, Greeleyville, SC."
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40 m servings 118
Original recipe yields 12 servings


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  1. Squeeze lemon over shrimp and set aside.
  2. Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
  3. Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.


  • Cook's Notes:
  • Feel free to use butter instead of olive oil.
  • I add about 3/4 to 1 cup of white wine and a little Worcestershire sauce. Substitute all the wine with 1/4 cup Worcestershire sauce if desired. Or you could add a little sesame oil instead of the Worcestershire.

Nutrition Facts

Per Serving: 118 calories; 2.2 2.6 18.8 173 226 Full nutrition

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Made as written and this turned out good. There are a lot of flavors going on but they all mixed nicely. I'd probably use butter next time because it was a little greasy as is but overall a good...