Fresh Sizzling Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season evenly with 3/4 tsp kosher salt and 1/4 tsp black pepper. Let sit at room temperature while you prepare other components (5 minutes).

Heat pan

Place a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. Heat until butter melts and begins to foam but not brown.

Cook garlic and chilies

Add the finely minced garlic and the sliced fresh red chili (or red pepper flakes) to the pan. Sauté 30–45 seconds, stirring constantly, until fragrant but not browned.

Sear shrimp

Add the shrimp in a single layer, making sure not to overcrowd the pan. Cook 1.5–2 minutes on the first side until edges turn pink and start to brown. Flip and cook another 1–1.5 minutes on the second side until opaque and just cooked through.

Finish sauce

Push shrimp to the side briefly. Add the remaining 2 tablespoons butter, smoked paprika, and white wine (if using) to deglaze the pan, scraping up any browned bits. Allow wine to reduce ~30 seconds. Stir in lemon juice and taste; adjust seasoning with remaining salt/pepper if needed.

Add parsley

Remove pan from heat and stir in the chopped parsley. Spoon the sizzling butter-garlic sauce over the shrimp and keep warm. If serving sizzling, return briefly to very low heat or place skillet on a warmed plate to serve.

Prep bread

Preheat oven to 400°F (200°C). Slice the baguette in half lengthwise or into 1-inch thick diagonal slices, depending on presentation.

Make garlic butter

In a small bowl, combine the softened butter, minced garlic, chopped parsley, olive oil, and 1/4 tsp salt. Mix until smooth and well blended.

Assemble and bake

Spread the garlic butter evenly over cut sides of the bread or brush onto each slice. Place on a baking sheet and bake 8–10 minutes until the butter has melted and edges are golden. For extra crispness, broil 1–2 minutes watching closely until golden brown.

Transfer the hot shrimp (with sauce) to a serving platter or serve directly in the hot skillet. Scatter extra chopped parsley and chili slices over the top.

Arrange garlic bread alongside or place slices around the skillet so guests can soak up the butter-garlic sauce. Serve with lemon wedges and optional microgreens.

Estimated plating: 4–6 shrimp per person for an appetizer (serves listed below). Provide small forks or toothpicks for ease of eating.