Half Pound Shrimp One Cluster Recipe

Prepare shrimp

If not already done, rinse the shrimp under cold water and pat dry with paper towels. If shells are on and you prefer them removed, peel leaving tail on if desired; if shells are on you can still grill or broil for extra flavor. Ensure shrimp are fully thawed if previously frozen.

Make marinade

In a medium bowl combine 1.5 tbs olive oil, 1 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (if using). Whisk until evenly combined.

Marinate shrimp

Add the half pound of shrimp to the bowl and toss to coat completely. Cover and refrigerate for 15–30 minutes. Do not exceed 30 minutes — acid and salt will begin to change shrimp texture if left too long.

While shrimp marinates, make the compound butter by combining 2 tbs softened unsalted butter, 1 tsp minced parsley, 1/2 tsp lemon zest, 1/2 tsp finely minced garlic and 1/8 tsp salt in a small bowl. Mix until smooth and homogeneous. Transfer to plastic wrap or a small container and refrigerate until needed.

Preheat and prepare

Choose your cooking method: grill, skillet, broiler, or oven. For grill: preheat to medium-high (about 400°F/200°C). For skillet: heat a large skillet or cast-iron over medium-high heat and add 1 tsp olive oil. For broiler: position rack 6 inches from heat and preheat broiler. If using skewers, thread shrimp onto a single cluster skewer so they cook as a group (the menu item name implies one cluster).

Cook shrimp

Place the marinated shrimp (on the grill, in the hot skillet, or on a broiler pan) in a single cluster so they cook together. Cook undisturbed 1.5–2 minutes per side (total 3–4 minutes), until shrimp are opaque, pink, and slightly firm. If shrimp are smaller, check earlier. Avoid overcooking — shrimp will continue to cook a little after removal.

Finish with butter

Remove shrimp from heat. If using compound butter, immediately dot the hot shrimp cluster with 1–2 tbs of the butter so it melts over them. Alternatively, spoon 1 tbs additional olive oil and a squeeze of lemon over the shrimp.

Rest and garnish

Let the cooked shrimp rest 1 minute, then transfer to the serving plate. Garnish with chopped parsley and serve with lemon wedges on the side for squeezing.