Seared Shrimp Recipe

Prepare the dry rub and shrimp

In a medium bowl whisk together garlic powder, smoked paprika, ground cumin, brown sugar, kosher salt, black pepper and optional cayenne. Add olive oil and lemon juice and mix until it forms a loose paste. Pat shrimp dry with paper towels, then toss the shrimp with the dry rub paste until evenly coated. Let sit 5–10 minutes at room temperature while you heat the pan and prepare spinach.

Sear the shrimp

Heat a large heavy skillet (cast iron or stainless) over medium-high heat until very hot. Add 1 tablespoon unsalted butter and swirl to melt. Add the seasoned shrimp in a single layer without crowding (work in two batches if needed). Sear 1.5–2 minutes per side, until opaque and lightly charred at edges. Remove cooked shrimp to a warm plate and tent with foil.

Prepare oil for flash frying

While shrimp rests, pour neutral oil into a medium saucepan or deep skillet to a depth of about 1 inch (approximately 1 cup). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of spinach: it should sizzle vigorously and crisp immediately.

Flash fry the spinach

Working in small handfuls, add the dried spinach to the hot oil and fry for 6–12 seconds until bright green and just crisped. Use a spider or slotted spoon to lift spinach from the oil and transfer to a paper towel–lined tray. Immediately season lightly with 1/2 tsp fine sea salt while still hot. Repeat until all spinach is fried. Keep oil temperature steady between batches.

Drain and finish

Let the fried spinach rest on paper towels for a minute to remove excess oil. The result should be crisp-edged, tender centers — not soggy.

Return the skillet used for shrimp to medium heat, add remaining 1 tablespoon butter to melt and briefly warm (optional: deglaze with a squeeze of lemon). Add the seared shrimp back to the pan just to coat in the butter and warm through for 30 seconds. Remove from heat.

To assemble starters: place a bed of flash-fried spinach on each serving plate (split evenly). Arrange 4–6 shrimp (depending on size) over the spinach. Spoon any buttery pan juices over shrimp and spinach. Sprinkle chopped parsley and optional microgreens or scallion. Serve immediately with lemon wedges on the side.

Serve hot. Recommend providing extra lemon wedges and a small bowl for discarded shrimp tails if served with tails on.