Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein them, leaving tails on or removing according to preference. Drying the shrimp helps the marinade stick and improves searing.

Make marinade

In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, smoked paprika, salt, black pepper, and red pepper flakes (if using). Stir in the 2 tablespoons chopped parsley.

Marinate

Add the shrimp to the bowl and toss until evenly coated. Cover and refrigerate for 15–30 minutes. Do not marinate much longer than 30 minutes if the lemon juice is present, as the acid will begin to 'cook' the shrimp and can make them tough.

Heat pan

Heat a large skillet (preferably heavy-bottomed or cast-iron) over medium-high heat until hot. Add the butter and swirl to melt and coat the pan.

Cook shrimp

Add the marinated shrimp to the hot pan in a single layer, leaving space between pieces to allow proper searing. Cook without moving 1–1.5 minutes, until the underside is pink and just beginning to brown. Flip and cook the other side 1–1.5 minutes more, until the shrimp are opaque and firm but not rubbery. Total cook time should be about 2–3 minutes depending on shrimp size.

Deglaze and finish

If desired, squeeze a little additional lemon over the shrimp while in the pan and scrape any browned bits from the bottom to coat the shrimp. Taste and adjust seasoning with a pinch more salt or pepper if needed. Remove from heat.

Garnish and serve

Transfer shrimp to a serving plate. Sprinkle with the remaining 1 tablespoon chopped parsley and serve with lemon wedges. Serve immediately.