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 & Marinade
Pan Sauce & Finish
Method
Shrimp & Marinade
- 1
Prepare shrimp
Pat the shrimp dry with paper towels. Tucking away moisture helps them brown and prevents steaming.
- 2
Make marinade
In a medium bowl combine minced garlic, lemon juice, olive oil, smoked paprika, crushed red pepper, kosher salt, and black pepper. Whisk until blended.
- 3
Marinate shrimp
Add the dried shrimp to the bowl and toss thoroughly to coat. Let sit at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator). Do not over-marinate longer than 30 minutes to avoid texture changes.
Pan Sauce & Finish
- 4
Heat pan
Place a large skillet (preferably stainless steel or cast-iron) over medium-high heat. When hot, add 1 tablespoon of olive oil (or a little neutral oil) and let it shimmer.
- 5
Cook shrimp
Add shrimp to the hot skillet in a single layer, leaving space between pieces. Cook undisturbed for 1.5–2 minutes until the underside is golden and opaque. Flip shrimp and cook another 1–1.5 minutes until just cooked through and firm. Transfer shrimp to a plate and tent with foil to keep warm.
- 6
Sauté shallot
Reduce heat to medium. Add the remaining tablespoon of olive oil or 1 tablespoon of butter to the skillet. Add the finely chopped shallot and sauté for 30–45 seconds until fragrant and translucent but not browned.
- 7
Deglaze pan
Pour in the white wine (or broth) and use a wooden spoon to scrape any browned bits from the bottom of the pan. Let the liquid simmer and reduce for 1–2 minutes until slightly thickened.
- 8
Finish sauce
Stir in the 2 tablespoons of butter until melted to create a glossy sauce. Return the cooked shrimp to the pan and toss to coat in the sauce for 30–60 seconds to reheat. Add chopped parsley and squeeze a little extra lemon juice if desired. Taste and adjust seasoning with a pinch of salt or pepper if needed.
- 9
Serve
Transfer shrimp to a serving platter or plates, spoon the pan sauce over them, and serve immediately with lemon wedges on the side.