Shrimp Recipe

Prepare and marinate

Pat the shrimp dry with paper towels and place in a bowl. Add 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, kosher salt, black pepper and 2 tbs chopped parsley. Toss until shrimp are evenly coated. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to let flavors meld.

Heat pan

When ready to cook, heat a large skillet over medium-high heat until hot. Add a thin film of oil (about 1 tbs) if your pan requires it and swirl to coat.

Cook shrimp

Add shrimp in a single layer, shaking off excess marinade so oil doesn’t splatter. Cook 1.5–2 minutes on the first side without moving them so a light sear forms. Flip and cook another 1–2 minutes until opaque and just cooked through (internal temperature ~120–125°F / 49–52°C). Remove shrimp to a plate and tent loosely with foil to keep warm.

Make shallot pan sauce

Reduce heat to medium. Add 2 tbs butter to the same skillet. Add the finely chopped shallot and sauté 1–2 minutes until translucent and fragrant, scraping up browned bits from the pan.

Pour in 1/4 cup dry white wine (or chicken broth) to deglaze the pan, stirring to dissolve browned bits. Simmer until liquid reduces by roughly half, about 1–2 minutes.

Stir in 1 tbs fresh lemon juice and 1/2 tsp honey (if using) and swirl in the remaining 1 tbs butter until the sauce is glossy and slightly thickened.

Finish shrimp

Return cooked shrimp and any accumulated juices to the skillet. Toss or gently stir 30–60 seconds to coat shrimp in the sauce and warm through. Taste and adjust seasoning with a pinch of salt, pepper, or additional lemon if desired. Stir in 1 tbs chopped parsley.

Divide cooked rice, pasta or bread among 4 plates (if using). Spoon the shrimp and pan sauce over the base. Garnish with additional parsley and lemon wedges. Serve immediately.