Shrimp Recipe
Make Shrimp Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp and Marinade
Pan Sauce (optional)
Method
Shrimp and Marinade
- 1
Prepare shrimp
If shrimp are frozen, thaw them under cold running water or in the refrigerator overnight. Pat shrimp dry thoroughly with paper towels; moisture will prevent proper searing.
- 2
Make marinade
In a bowl, combine 2 tbs olive oil, 1 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 3 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes (if using). Whisk until combined.
- 3
Marinate
Add the dried shrimp to the bowl and toss until evenly coated. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not marinate longer than 30 minutes for best texture.
- 4
Heat pan
Place a large skillet or frying pan over medium-high heat. When hot, add a thin film of olive oil (about 1 tsp) or a small knob of butter and let it heat until shimmering.
- 5
Cook shrimp
Working in a single layer (cook in two batches if necessary to avoid crowding), add shrimp to the hot pan. Cook undisturbed for 1.5–2 minutes until the underside is pink and slightly charred. Flip and cook 1–2 minutes more until shrimp are opaque and firm (internal temperature about 120–140°F / 49–60°C). Total cook time per batch ~3–4 minutes.
- 6
Season and finish
Remove shrimp from the pan to a warm plate to avoid overcooking. Taste one and adjust seasoning with a pinch more salt or a squeeze of lemon if desired. Sprinkle with 2 tsp chopped fresh parsley.
Pan Sauce (optional)
- 7
Sauté shallot
Return the skillet to medium heat and add 2 tbs unsalted butter. When butter melts and foams, add 1 tbs minced shallot and sauté 30–45 seconds until softened and fragrant but not browned.
- 8
Deglaze
Pour in 1 tbs white wine or chicken broth to deglaze the pan, scraping up fond (browned bits) with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.
- 9
Finish sauce
Stir in an additional 1 tsp lemon juice. Taste and adjust with a pinch of salt and pepper. Spoon the warm sauce over the cooked shrimp.