Shrimp Recipe

Rinse and dry

Rinse shrimp under cold water, then pat thoroughly dry with paper towels. Removing surface moisture helps them sear rather than steam.

Combine marinade

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp red pepper flakes (if using). Whisk until blended.

Marinate shrimp

Add the dried shrimp to the bowl and toss to coat evenly. Let sit at room temperature for 10–15 minutes (no more than 30 minutes) to absorb flavors. If you prefer, refrigerate up to 30 minutes but bring back to room temp for 10 minutes before cooking.

Preheat pan

Place a large skillet (preferably stainless steel or cast-iron) over medium-high heat. When hot, swirl in 1 tbs olive oil to coat the pan.

Sear the shrimp

Working in a single layer (cook in batches if necessary to avoid overcrowding), place shrimp in the hot skillet in a single layer. Sear undisturbed for 1.5–2 minutes until the underside turns opaque and develops a light golden crust.

Flip and finish

Flip each shrimp and add 1 tbs unsalted butter to the pan. Spoon the melted butter over the shrimp and cook another 1–1.5 minutes until shrimp are fully opaque and the tails curl into a C shape (do not overcook; internal temp ~120–125°F for large shrimp). Total cook time should be 3–4 minutes depending on size.

Deglaze & taste

If pan has browned bits, squeeze an additional small splash of lemon juice into the pan and use spatula to scrape up the fond, mixing it with the butter to make a quick sauce. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Garnish

Transfer shrimp to a warm plate or bowl. Sprinkle with 2 tbs finely chopped fresh parsley and arrange lemon wedges alongside.

Serve

Serve immediately over cooked rice, pasta, or with crusty bread to soak up the pan sauce. Each serving gets a lemon wedge to squeeze over the shrimp.