Sizzling Shrimp Recipe

Dry and season

Pat the shrimp very dry with paper towels. Place in a bowl and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.

Make sauce

In a small bowl whisk together 2 tbsp olive oil, 2 tbsp melted or room-temperature unsalted butter, minced garlic, 1 tsp smoked paprika, 1 tsp cayenne pepper, 2 tbsp fresh lemon juice, 1 tbsp soy sauce, and 1 tsp honey until homogenous. Stir in 2 tbsp chopped parsley and 1 tsp red pepper flakes. This will be the basting/sauce for the shrimp.

Preheat pan

Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot, about 2–3 minutes. The pan should be hot enough that a drop of water sizzles and evaporates immediately.

Sear the shrimp

Add a light coating (about 1 tsp) of olive oil to the hot pan and swirl. Add shrimp in a single layer without crowding (work in two batches if necessary). Sear the shrimp 1 to 1.5 minutes on the first side undisturbed until the edges begin to turn opaque and the underside develops a golden crust.

Flip and baste

Flip each shrimp and immediately spoon or brush about half of the prepared sauce over the shrimp. Continue cooking the second side for another 1 to 1.5 minutes, spooning the sauce over the shrimp to glaze. Shrimp are done when opaque through and firm to the touch; total cook time per batch will be ~2.5–3 minutes.

Finish with butter

Reduce heat to medium-low, push the shrimp to one side briefly and add any remaining 1 tbsp butter to the pan (or add into the sauce) and let it emulsify with the pan sauce for 10–20 seconds. Toss shrimp quickly to coat and heat through in the glossy sauce.

Transfer the shrimp and sizzling sauce to a warmed platter or serve directly in the hot pan for a dramatic presentation. Sprinkle extra chopped parsley over top and serve with lemon wedges for squeezing. Offer warm tortillas or toasted bread on the side to soak up the sauce. Serve immediately while sizzling.