Shrimp* Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Remove any remaining vein if necessary. Place shrimp in a medium bowl.

Make marinade

In a small bowl whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, kosher salt, and black pepper until combined.

Pour the marinade over the shrimp and toss until each piece is evenly coated. Cover and refrigerate for 15–30 minutes (no longer than 45 minutes) to marinate — this imparts flavor without making the shrimp mushy.

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil or nonstick spray if needed. Add marinated shrimp in a single layer, being careful not to overcrowd — cook in batches if necessary. Sear shrimp for 1.5–2 minutes on the first side until pink at the edges, then flip and cook 1–2 minutes more until opaque and just firm. Total cook time should be 3–4 minutes depending on size.

Finish with butter and herbs

Lower heat to medium, add 1 tablespoon of butter to the pan and swirl to melt. Toss shrimp in the butter for 20–30 seconds to glaze. Sprinkle chopped parsley and, if using, drizzle a teaspoon of chili oil or sprinkle extra red pepper flakes. Remove from heat.

Serve

Transfer shrimp to a serving plate, squeeze lemon wedges over top to taste, and serve immediately. Shrimp is excellent over rice, pasta, in tacos, or alongside a salad.