Thaw frozen shrimp in the refrigerator overnight or under cold running water for 10–20 minutes
Pat shrimp dry with paper towels
Remove shells and veins if needed; optionally leave tails on
Season shrimp with salt, black pepper, and any desired spices (garlic powder, paprika, chili flakes)
Heat a skillet or pan over medium-high heat
Add 1–2 tablespoons oil (olive, avocado, or neutral oil)
Add shrimp in a single layer
Cook 1–2 minutes per side until pink and opaque
If using a marinade, drain excess liquid before cooking to prevent steaming
For grilling: preheat grill to medium-high, oil the grates, cook 1–2 minutes per side
For baking: preheat oven to 400°F / 200°C, spread on a sheet pan, cook 8–12 minutes until opaque
For boiling/poaching: bring salted water to a gentle simmer, cook 2–3 minutes until opaque, then drain
Avoid overcooking; stop as soon as shrimp turn opaque throughout
Serve immediately or cool quickly if storing
Refrigerate leftovers within 2 hours and use within 2–3 days