This is where people mess up the most. You throw shrimp into a screaming-hot pan, and then you walk away to chop an onion. Bad idea. That’s how you get charcoal briquettes.
Sautéing takes 1 to 2 minutes per side. That’s it. Heat your oil until it shimmers. Add the shrimp. Spread them out. Don’t crowd them or they’ll steam.
Flip them when you see the bottom turn pink. It happens fast. About 90 seconds. Flip. Cook another minute. Done. Pull them out of the pan immediately.
Pro tip: cook them before your vegetables. Then set them aside and add them back in at the very end. Overcooked shrimp in a stir-fry is a crime against woks everywhere.
