On the Stove

• Boiling and steaming are two easy stove-top preparations for fresh shrimp. Cook whole shrimp, with the shells on or removed, in boiling, salted water for 2 minutes and they're ready to eat or be chilled for later use. Steam whole, fresh shrimp in a steamer basket set over simmering water until the shrimp are opaque, which lets you know they are completely cooked. To add a bit more flavor and fat, to your shrimp, you can cook them in butter or olive oil on the stove top in a saute pan. Or roll them in your favorite breading and fry them in a deep pan filled with hot oil.
  
  

In the Oven

• Roast your shrimp in the oven for a quick and easy way to get perfectly cooked shrimp. Preheat your oven to 400 degrees and roast your peeled and deveined shrimp for 8 to 10 minutes, until they are pink and opaque. You can also place fresh shrimp on a sheet pan under a 500-degree broiler. Brush the shrimp with olive oil or butter and broil them until they are done, about 4 or 5 minutes.
  
  

On the Grill

• Tossing some shrimp on the grill is easy and a perfect way to quickly cook up a meal for company when the weather is nice. Butterfly and devein your shrimp before grilling to help them cook quicker, but leave the shells on while you grill to keep the meat tender. If your shrimp are small, skewer them before cooking to prevent them from falling through the grill grates. Brush your shrimp with olive oil and grill them for 2 to 3 minutes per side.
  
  

In Acid

• Ceviche is a tasty dish you can make using fresh shrimp. Instead of cooking shrimp in a traditional way, let the acid in lemon or lime juice cook the shrimp. Toss your fresh, peeled shrimp with a marinade made with citrus juice and chile peppers and let the shrimp rest in the refrigerator for at least two hours while the citrus works to marinate and cook the shrimp.