*If you’ve just started exploring new recipes for shrimp, it might be easier to start with olive oil. It handles heat better than butter, which can burn easily if you’re not careful. Cooking hack: For the best of both worlds, start with oil and finish with a pat of butter for extra savory flavor.
Sauteed shrimp is best fresh, but it’ll keep up to 3 days in the fridge. First, let the shrimp cool to room temperature, then store in an airtight container. You can include any cooking juices to keep them moist. Reheat gently in a skillet at low heat to keep them from getting rubbery.
