To panfry shrimp or to sauté shrimp are basically the same thing. Sauteing , however generally uses less oil but the method is the same.
Thaw the shrimp, if frozen and rinse under cold, running water and pat dry. Once dry season with salt, pepper and a little garlic powder. For a better flavor skip the garlic powder and use chopped fresh garlic.
Melt about 2 tablespoons of butter in a pan. Olive oil or a combination of butter and olive oil can also be used. If you are using the fresh garlic add it to the pan and cook for a couple minutes before adding the shrimp.
Add the shrimp and pan fry for 1-5 minutes, depending on their size. Flip the shrimp often and cook until they are opaque. When you panfry shrimp they will curl up when cooked and will look like the letter C when they are done. If they look like the letter O they will be over-done.
For information on other types of cooking shrimp clink on the following links.