Shrimp Recipe
Make Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp and Marinade
Finishing & Serving
Method
Shrimp and Marinade
- 1
Prepare shrimp
Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If tails are on and you prefer them off, remove tails; leave tails on if using for presentation.
- 2
Make marinade
In a medium bowl combine 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 teaspoons minced garlic, 1 teaspoon paprika, 1 teaspoon smoked paprika (if using), 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until blended.
- 3
Marinate shrimp
Add the dried shrimp to the bowl and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no longer than 1 hour) to let flavors penetrate. If short on time, proceed immediately to cooking.
Cook & Finish
- 4
Heat pan
Place a large skillet over medium-high heat and add 1 tablespoon olive oil (from the marinade amount if reserved) or use a dry pan if marinade provides enough oil. Heat until shimmering but not smoking, about 1–2 minutes.
- 5
Cook shrimp
Remove shrimp from the marinade, letting excess drip back into the bowl (discard marinade). Arrange shrimp in a single layer in the hot skillet, working in batches if necessary to avoid crowding. Cook undisturbed for 1.5–2 minutes until edges start to turn pink and browned. Flip each shrimp and cook 1–1.5 minutes more until opaque and firm. Total cooking time should be 3–4 minutes depending on size.
- 6
Add butter and parsley
Reduce heat to medium. Add 1 tablespoon unsalted butter to the pan and swirl until melted. Add 2 tablespoons chopped fresh parsley and toss the shrimp in the butter for 30 seconds to combine and coat.
- 7
Finish with lemon
Remove pan from heat and squeeze lemon wedges over the shrimp to taste (start with one wedge). Transfer shrimp to a serving platter immediately to avoid overcooking.
- 8
Serve
Serve the shrimp hot with additional lemon wedges and optional cooked rice or crusty bread to soak up juices. Leftover shrimp can be chilled and used in salads within 1–2 days.
