Headless Shrimp Recipe

Name: Crafty Crab Panama City LLCs Headless Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb large shrimp (headless, shell on, tails optional); 2 tbs olive oil; 2 tbs fresh lemon juice; 2 cloves garlic (minced, about 2 cloves); 1 tsp smoked paprika; 1 tsp ground cumin; 0.25 tsp red pepper flakes; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 tbs extra-virgin olive oil (for pan); 2 tbs fresh parsley (finely chopped); 4 each lemon wedges (for serving); 0 to taste sea salt (optional, to taste)

Inspired by Crafty Crab Panama City LLC

Time30m

Serves4

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

1 lb large shrimp (headless, shell on, tails optional)

2 tbs olive oil

2 tbs fresh lemon juice

2 cloves garlic (minced, about 2 cloves)

1 tsp Smoked paprika

1 tsp Ground cumin

1/4 tsp Red pepper flakes

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Cooking and Garnish

2 tbs Unsalted butter

1 tbs extra-virgin olive oil (for pan)

2 tbs fresh parsley (finely chopped)

4 each lemon wedges (for serving)

0 to taste sea salt (optional, to taste)

Method

Shrimp and Marinade

Prepare shrimp

If shrimp are frozen, thaw them under cold running water, then pat dry thoroughly with paper towels. Leave the shells on but remove any remaining vein if desired. Keep shrimp headless as specified.

Make marinade

In a mixing bowl combine 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, kosher salt and freshly ground black pepper. Whisk until combined.

Marinate

Add the shrimp to the bowl and toss until every shrimp is evenly coated. Let sit at room temperature for 10–15 minutes or refrigerate for up to 30 minutes for a deeper flavor. If refrigerated, bring back to room temperature for 10 minutes before cooking.

Cooking and Garnish

Heat pan

Place a large skillet over medium-high heat. Once hot, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. Swirl until butter is melted and foam subsides, about 30 seconds.

Cook shrimp

Add the marinated shrimp in a single layer, leaving space between them (cook in batches if necessary). Sear without moving for 1.5–2 minutes until the underside is golden. Flip each shrimp and cook for an additional 1–1.5 minutes until opaque and just cooked through. Total cook time per shrimp should be 3–4 minutes depending on size. Do not overcook.

Finish with parsley and lemon

Remove skillet from heat. Stir in chopped fresh parsley and squeeze juice from half a lemon (1 tablespoon) over the shrimp. Toss to combine so butter and juices coat the shrimp. Taste and add sea salt to taste if needed.

Serve

Transfer shrimp to a serving platter. Serve immediately with lemon wedges on the side. These shrimp work well as an appetizer, on rice, with crusty bread to soak up pan juices, or atop a salad.