Whole Shrimp Recipe

Rinse and pat dry

Rinse the whole shrimp briefly under cold running water. If shrimp are frozen, ensure fully thawed in the refrigerator or under cold running water before cooking. Pat each shrimp dry thoroughly with paper towels — dry shells sear better and marinade adheres more evenly.

Season shrimp

Place the dried shrimp in a medium bowl. Sprinkle kosher salt and black pepper evenly over the shrimp and toss gently to coat.

Make the marinade

In a small bowl whisk together olive oil, fresh lemon juice, minced garlic, smoked paprika, and red pepper flakes until combined. Stir in half of the chopped parsley (reserve the rest for finishing).

Marinate shrimp

Pour the marinade over the seasoned shrimp and toss to coat all sides. Let sit at room temperature for 15 minutes or refrigerate up to 30 minutes for a milder infusion. Do not marinate longer than 30 minutes if shrimp are in acid (lemon) to avoid a mushy texture.

Preheat pan

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot, about 2–3 minutes. Add the unsalted butter and allow it to melt and foam but not brown.

Sear shrimp

Add shrimp to the pan in a single layer with shells down. Do not overcrowd; cook in two batches if necessary. Sear undisturbed for 1.5–2 minutes until shells turn bright pink and edges develop light char. Flip shrimp and cook an additional 1–1.5 minutes on the other side until opaque and cooked through. Whole shrimp cook quickly — total cook time 3–4 minutes depending on size.

Finish with marinade

Pour any remaining marinade from the bowl into the pan during the last 30 seconds and stir to coat shrimp and heat the garlic through. Remove from heat promptly to avoid overcooking.

Garnish and serve

Transfer shrimp to a serving platter. Sprinkle remaining chopped parsley over top and serve immediately with lemon wedges for squeezing. Adjust salt to taste and serve while hot.