Shrimp Recipe

Prep the 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 preferred.

In a medium bowl, combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp red pepper flakes, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk until blended.

Add the shrimp to the marinade and toss to coat evenly. Let the shrimp marinate at room temperature for 10–15 minutes (no more than 30 minutes) to avoid over-tenderizing.

Cook aromatics

Heat a large skillet over medium-high heat. Add 2 tbs butter. When the butter is melted and foaming, add the finely chopped shallot and sauté until softened and translucent, about 1–2 minutes.

Sear the shrimp

Increase heat to medium-high. Shake off excess marinade from the shrimp and add them to the hot skillet in a single layer (work in two batches if necessary). Cook undisturbed for 1–1.5 minutes until the underside is pink and begins to brown.

Flip the shrimp and cook the second side 1–1.5 minutes until opaque and just cooked through. Total cook time per batch should be 2–3 minutes depending on size. Avoid overcooking to keep shrimp tender.

Deglaze and finish

Remove cooked shrimp to a plate and add 1 tbs white wine or chicken broth to the hot skillet to deglaze, scraping up any browned bits with a wooden spoon. Let the liquid reduce for 30–60 seconds, then return the shrimp to the pan.

Add the remaining melted butter if needed, toss shrimp with chopped parsley and optional crushed red chili or a dash of hot sauce. Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired.

Serve

Transfer shrimp to a serving dish, garnish with lemon wedges and additional parsley. Serve immediately over rice, pasta, salad, or with crusty bread to soak up the pan sauce.