In Britain we call them prawns and in the US shrimp, but they are the same thing and cook in the same time, about 2 minutes a side. I take my timings straight from Gordon Ramsay’s own recipes, not guesswork.
In his Prawn Tostada in Ultimate Home Cooking he fries king prawns “for about 2 minutes on each side, until just cooked through.” His Spiced Prawns in Bread Street Kitchen get the same 2 minutes a side on the barbecue, so the number holds across his books.
They are done when bright pink, opaque and firm, which is his own wording. The shape backs it up: a just-cooked prawn curls into a loose C, while an overcooked one tightens into an O and goes rubbery. The real mistake is a cool, crowded pan, so get it hot and pat them dry first.
The quick answer
Shrimp, or prawns, take about 2 minutes per side in a hot pan or on a griddle, 3 to 4 minutes total. They are done when bright pink, opaque and firm, curled into a loose C. Bigger prawns need a touch longer, and frozen ones want thawing first.
Shrimp cooking times by size
Gordon’s standard is 2 minutes a side for large or king prawns. Smaller cook faster, bigger need longer.
| Size | Time | Note |
|---|---|---|
| Small / medium | 1-1½ min a side | they cook fast, watch closely |
| Large | 2 min a side | his standard, pan or griddle |
| King / jumbo | 2-3 min a side | shell-on holds the moisture |
| Tiger / colossal | 3 min a side | thickest, check the centre is opaque |
Shrimp cooking times by method
| Method | Time | His recipe it comes from |
|---|---|---|
| Pan / sauté | 2 min each side | his Prawn Tostada, Ultimate Home Cooking → prawn tostada |
| Griddle / BBQ | 2 min each side | his Spiced Prawns, Bread Street Kitchen → grilled shrimp |
| Boil / poach | 2-3 min, gentle | his Prawn Cocktail, Great British Pub Food → prawn cocktail |
| Deep-fry | 1-2 min each side | his Coconut Prawns |
| In a sauce or curry | 3-4 min until pink | his prawn curries |
| Air fryer | 6-8 min at 200°C/400°F | modern method, flagged |
| Oven, baked | 8-10 min at 200°C/400°F | modern method, flagged |
Where these times come from
I have not made these up. Gordon fries king prawns two minutes a side in his Prawn Tostada in Ultimate Home Cooking, gives his Spiced Prawns the same two minutes a side on the barbecue in Bread Street Kitchen, poaches them gently for 2 to 3 minutes for the Prawn Cocktail in Great British Pub Food, and deep-fries his Coconut Prawns for 1 to 2 minutes each side. Shrimp and prawns are the same animal, just the US and UK names, so the times are identical. Air fryer and oven are modern methods his books predate, so those are flagged as standard, not his.
FAQs
How long do you cook shrimp?
About 2 minutes per side in a hot pan or griddle, 3 to 4 minutes total, which is the timing Gordon uses for the king prawns in his Prawn Tostada. Small or medium cook in a minute to a minute and a half a side, while king and tiger prawns need closer to 3 minutes. Pull them the moment they turn pink and firm.
How do you know when shrimp is done?
They turn from grey and translucent to bright pink and opaque, and they firm up, which is the cue Gordon gives in his recipes. The shape is a useful backup: a perfectly cooked prawn curls into a loose C, and a tight curled O means it has gone too far. His garlic prawns work on the same tell, seared just until they turn.
How long do you boil shrimp?
Two to three minutes in gently simmering water, which is how Gordon poaches the prawns for his Prawn Cocktail in Great British Pub Food. Keep it a gentle simmer, not a rolling boil, or the outside toughens before the centre is done. They are ready as soon as they float and turn pink.
How long do you cook frozen shrimp?
Thaw them first if you can, in the fridge overnight or under cold running water for ten minutes, so they cook evenly. From frozen they release water and steam rather than sear, so they are better boiled or dropped into a sauce than pan-fried, where Gordon’s 2-minute sear depends on a dry prawn.
Can you eat shrimp that is already pink in the bag?
Pre-cooked shrimp is sold already pink, so it only needs warming through for about a minute, not cooking again. Raw shrimp is grey and translucent and needs the full 2 minutes a side, like the seared prawns in his shrimp scampi. Reheating pre-cooked shrimp too long is what makes it rubbery.
