Shrimp Recipe

Prepare shrimp

If shrimp are frozen, thaw overnight in refrigerator or under cold running water. Pat shrimp thoroughly dry with paper towels to ensure good sear.

In a medium bowl combine olive oil, lemon juice, minced garlic, smoked paprika, kosher salt, black pepper, and crushed red pepper flakes. Whisk until combined.

Add shrimp to the bowl and toss to coat evenly. Marinate at room temperature for 10–15 minutes or refrigerate for up to 30 minutes. Do not marinate much longer — acid will start to firm the shrimp.

Heat pan

Place a large skillet or sauté pan over medium-high heat. When hot, add 1 tablespoon of olive oil (from pantry) and swirl to coat. The pan should be hot enough that a drop of water sizzles and evaporates immediately.

Add shrimp in a single layer, being careful not to overcrowd the pan. Cook 1.5–2 minutes on the first side until edges start to turn pink and bottoms have a golden sear.

Flip shrimp and cook another 1–1.5 minutes until opaque and just cooked through (internal temperature about 120–125°F / 49–52°C). Shrimp cook very quickly — avoid overcooking which makes them rubbery.

Remove pan from heat and immediately add the butter to the hot pan. Swirl or gently toss the shrimp in the butter until melted and glossy, about 30 seconds. If sauce is very thin, cook 10–20 seconds more on the heat to slightly reduce.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Transfer shrimp to a serving plate. Sprinkle chopped fresh parsley over the top and serve with lemon wedges alongside.

Optional: serve over cooked rice or pasta, or with crusty bread to soak up pan juices.