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Sauteed Five Spice Shrimp

This quick and easy recipe for Sauteed Five Spice Shrimp is a kid-favorite in our house.

Dr. Seuss once wrote, “Remember that life’s a great balancing act,” and with every passing year, I nod in agreement more and more. This quote sticks in my head, particularly as I zip from work to school to sporting events to library to kitchen with the kids. It seems like so much of our life is spent on the go, heading to or from one thing or another.

And that’s not a bad thing.

I am all for a full and active life. But sometimes at the end of the day, you just want to curl up and do nothing.

That rarely happens — there is always more to be done.

Still, you can help the balance tilt closer to center by choosing easy dishes for dinner when you’re so busy. It’s a logical choice — something simple that takes the pressure off. This shrimp dish? Ridiculously simple.

This recipe is based on a basic method for sauteing shrimp that I use often. Start by cooking the just-seasoned raw shrimp in a little olive oil. Add a little liquid (white wine is a fave), cover and cook for a few minutes. Then uncover and let the liquid evaporate. Done, and all it took was about 10 minutes. It always yields tender, juicy, well-seasoned shrimp.

With the addition of Chinese five-spice seasoning, these get a sweet-spicy twist that’s irresistible.

So, yes, shrimp is a great choice for a super quick meal — especially when your kids love shrimp like mine do.

After a day of sporting events this weekend, the kids and I dashed into the grocery store for a few things for dinner. They didn’t know it, but shrimp was on the menu. Shrimp cook so quickly and are always a huge hit. When we neared the fish counter, Paige looked at the display and then turned to me, “Mommy, can we have shrimp? They’re my faberite.” It was so easy to say yes.

Yield: 4 servings

Sauteed Five Spice Shrimp

Sauteed Five Spice Shrimp


  • 1 tbsp extra virgin olive oil
  • 1 lb raw jumbo shrimp, peeled and deveined
  • 1/2 tsp Chinese five spice seasoning
  • salt and pepper, to taste
  • 2 tbsp dry white wine


  1. Heat the olive oil in a large skillet over medium heat. Add the shrimp and season with Chinese five spice, salt and pepper. Let cook, flipping once, until almost opaque (about 5 minutes).
  2. Add the wine and cover. Cook for 2 minutes. Uncover and cook until the wine evaporates, stirring occasionally.
  3. Serve immediately.


Friday 18th of April 2014

These were really easy and super tasty, thanks for the recipe :)

Sarah W. Caron

Sunday 20th of April 2014

Thanks, Celine!

Sauteed Five Spice Shrimp : Sarah's Seafood Shack

Tuesday 8th of October 2013

[…] the recipe for Sauteed Five Spice Shrimp on Sarah’s Cucina […]


Thursday 3rd of May 2012

Some days I feel like I barely have time to sit down!


Thursday 3rd of May 2012

Oh yes, definitely. When my kids were babies, I felt like I was constantly in motion (wait. I still do).


Thursday 3rd of May 2012

Thanks for sharing that method for making shrimp! Sometimes I over-think some of the easiest things to make for dinner!


Thursday 3rd of May 2012

Thanks, Patsy! I do that too sometimes.


Thursday 3rd of May 2012

I love shrimps and I always want it to be sauted and dipped in spicy vinegar.. We paired it with rice and we will all be very full then..


Thursday 3rd of May 2012

I'm intrigued by this spicy vinegar mention ... what is it?

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