Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If shrimp are frozen, thaw overnight in refrigerator or under cold running water and pat dry thoroughly to ensure good sear.

Mix marinade

In a medium bowl combine olive oil, lemon juice, minced garlic, smoked paprika, crushed red pepper flakes, kosher salt, and freshly ground black pepper. Whisk until blended.

Marinate

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). If you need to hold longer, cover and refrigerate up to 1 hour.

Preheat pan

Heat a large skillet (preferably cast-iron or heavy-bottomed) over medium-high heat until hot, about 2–3 minutes. Add 1 tablespoon of butter and swirl to melt and coat the pan.

Sear shrimp (first batch)

Add shrimp in a single layer without crowding. Cook undisturbed for 1½–2 minutes until edges begin to turn pink and underside has a golden sear.

Flip and finish

Flip each shrimp and add the remaining 1 tablespoon butter and, if using, 1 tablespoon white wine or chicken broth. Cook another 1–1½ minutes until shrimp are opaque throughout and firm to the touch (internal temp ~120–125°F for medium, 130°F if you prefer fully firm). Reduce heat if they begin to brown too quickly.

Combine and rest

If you cooked in batches, return all shrimp to the pan, toss with pan juices for 30 seconds so flavors meld. Remove from heat.

Finish and serve

Stir in chopped parsley and squeeze lemon wedges over the shrimp to taste. Taste and adjust seasoning with additional salt, pepper, or lemon if desired. Serve immediately.