Jumbo Shrimp Recipe

Prep Shrimp

Pat the shrimp dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let rest 5 minutes while you prepare the chosen sauce or grill pan.

Cook Options Overview

This recipe supports three finishing methods: Scampi (pan-sauce), Thai Coconut (sauce-poached), or Grilled with Garlic & Herbs. Follow the matching sauce section below for detailed cooking steps. All methods assume 1 lb jumbo shrimp and serve 2-3 people.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 4 tablespoons butter. Once the butter is foaming, add the minced garlic and sauté 30–45 seconds until fragrant but not brown.

Increase heat to medium-high and add the shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.

Add the white wine (or chicken broth) to the skillet to deglaze, scraping browned bits from the bottom. Cook 1–2 minutes to reduce slightly.

Stir in the lemon juice, red pepper flakes, remaining butter if desired, salt and pepper. Return the shrimp to the pan and toss to coat in the sauce for 30 seconds. Remove from heat and sprinkle with chopped parsley. Serve immediately with lemon wedges.

In a medium skillet or sauté pan, heat 1 teaspoon neutral oil over medium heat. Add the minced garlic and red curry paste and cook 30 seconds, stirring, until fragrant.

Pour in the coconut milk and whisk to combine. Bring the mixture to a gentle simmer (do not boil vigorously). Add fish sauce, brown sugar, and lime juice. Taste and adjust balance — add more fish sauce for saltiness or sugar for sweetness.

Add the seasoned shrimp to the simmering coconut sauce and cook 2–3 minutes, stirring gently, until shrimp are opaque and cooked through. Remove from heat and stir in chopped cilantro (or Thai basil) and sliced red chili if using. Serve over rice or noodles with a lime wedge.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using wooden skewers, soak them in water 30 minutes; otherwise thread shrimp onto metal skewers or leave loose on the grill surface.

Combine the melted butter or olive oil with minced garlic, chopped parsley, thyme (or oregano), lemon zest and smoked paprika. Toss the seasoned shrimp in this mixture to coat evenly.

Grill the shrimp 1.5–2 minutes per side until opaque with light char marks. Baste once with remaining garlic-herb butter while cooking. Remove from grill and brush again with any leftover herb butter. Garnish with chopped parsley and serve with lemon wedges.

Choose one sauce/method and serve the shrimp immediately while hot. Offer lemon wedges and extra chopped parsley. For scampi, serve with crusty bread or over pasta; for Thai coconut, serve with steamed rice or rice noodles; for grilled, serve with a simple salad or grilled vegetables.

Leftovers: cool quickly, store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking—briefly in a skillet with a splash of water or in a low oven.