Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein the shrimp, leaving tails on or off as desired. Dry shrimp will sear better.

Make marinade

In a medium bowl combine olive oil, lemon juice, minced garlic, smoked paprika, kosher salt, black pepper, and red pepper flakes (if using). Whisk until blended.

Marinate shrimp

Add the dried shrimp to the bowl and toss to coat evenly. Let sit at room temperature for 10–15 minutes or refrigerate up to 30 minutes. Do not marinate longer than 30 minutes if the lemon juice is present, to avoid a ceviche effect.

Heat pan

Place a large skillet (preferably cast iron or stainless steel) over medium-high heat. When hot, add 1 tablespoon butter and let it melt and foam, watching carefully so it does not brown.

Cook shrimp

Add shrimp in a single layer to the hot pan, leaving space so they sear rather than steam. Cook undisturbed for 1.5–2 minutes until the underside turns pink and develops light browning. Flip each shrimp and cook another 1–2 minutes until opaque and just cooked through (internal temperature ~120–125°F / 49–52°C). Total cook time will be about 3–4 minutes depending on size.

Finish and garnish

Remove the pan from heat. Toss the cooked shrimp with chopped parsley and squeeze lemon wedges over top to taste. Adjust seasoning with a pinch of salt or pepper if needed. Serve immediately.

Serving suggestions: Serve the shrimp hot over rice, pasta, salad, or with crusty bread to mop up juices. Leftovers refrigerate up to 2 days.