Shrimps Recipe

Clean and pat dry

Rinse the shrimp under cold water if frozen-thawed, then pat very dry with paper towels. Place shrimp in a medium bowl.

Measure and gather salt, pepper, smoked paprika, and garlic powder. Mix the dry seasonings together in a small bowl.

Add 1 tablespoon olive oil, 1 tablespoon lemon juice, and the minced garlic to the bowl with the shrimp. Sprinkle the mixed dry seasonings over the shrimp and toss until evenly coated. Let sit 10–15 minutes at room temperature to absorb flavors (or refrigerate up to 30 minutes).

Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter. Once the butter is melted and foamy and the pan is hot but not smoking, add the shrimp in a single layer (do not overcrowd; cook in batches if necessary).

Cook shrimp 1.5–2 minutes per side, until opaque and pink with a slight curl and the tails tuck in (internal temperature about 120–125°F for perfectly cooked shrimp). Flip once halfway through. Sprinkle red pepper flakes over shrimp as they cook.

When shrimp are just cooked through, add the remaining 1 tablespoon lemon juice to the pan and toss quickly to deglaze and coat. Remove from heat immediately to prevent overcooking.

Stir in chopped parsley. Transfer shrimp to a serving plate. Spoon any pan juices over the top. Serve with lemon wedges and crusty bread, or over cooked rice or pasta if using.

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