Shrimp Recipe

Clean and dry

Rinse the shrimp under cold water and pat very dry with paper towels. Removing excess moisture helps them sear instead of steam.

In a medium bowl combine kosher salt, black pepper, smoked paprika, garlic powder and lemon zest. Toss the dry-seasoned mixture with the shrimp to coat evenly.

Add 2 tablespoons of olive oil, 1 tablespoon lemon juice and the minced garlic to the shrimp and stir to combine. Let the shrimp marinate 10–20 minutes at room temperature (no longer than 30 minutes) so the flavors meld but the acid does not start to 'cook' the shrimp.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2 minutes. Add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter; swirl to melt and coat the pan.

Add the marinated shrimp in a single layer, making sure not to overcrowd the pan. Cook undisturbed for 1½–2 minutes until the underside is golden and seared.

Flip each shrimp and cook another 1–2 minutes until opaque throughout and the internal temperature reaches 120–135°F (49–57°C). If using red pepper flakes, sprinkle them in now.

Pour the remaining 1 tablespoon lemon juice over the shrimp and toss to coat. Remove the pan from heat to avoid overcooking.

Add the chopped parsley and gently toss to combine. Taste and adjust seasoning with a pinch of salt or pepper if needed.

Transfer shrimp to a serving plate. Spoon any pan juices over the top. Serve immediately with lemon wedges and crusty bread or over rice/pasta to soak up the sauce.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently in a skillet over low heat or serve cold in salads.