Headless Shrimp Recipe
Make Headless Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp and Marinade
Finish & Serving
Method
Shrimp and Marinade
- 1
Prepare shrimp
Rinse the headless shrimp under cold water and pat dry thoroughly with paper towels. If shrimp are frozen, thaw completely in the refrigerator or under cold running water and dry well.
- 2
Make marinade
In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, smoked paprika, red pepper flakes, kosher salt, black pepper and chopped parsley until combined.
- 3
Marinate
Add the dried shrimp to the bowl and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes) to avoid over-tenderizing the shrimp.
Finish & Serving
- 4
Cook shrimp (pan-sear)
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil (from the marinade amount if any remains) and 1 tbsp butter. When butter foams and oil shimmers, add shrimp in a single layer without crowding. Cook undisturbed for 1–1½ minutes until the undersides turn pink and start to caramelize. Flip and cook 30–60 seconds more until opaque and just cooked through. Total cook time should be about 2–3 minutes depending on shrimp size.
- 5
- 6
Serve
Transfer shrimp to a serving plate, sprinkle with the reserved chopped parsley, and pass lemon wedges. Serve immediately with crusty bread to soak up the sauce or over steamed rice (about 1 cup cooked) if using.