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Ingredients
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Shrimp & Marinade
Finish & Garnish
Method
Shrimp & Marinade
Prepare shrimp
If shrimp are frozen, thaw completely in the refrigerator or under cold running water and pat dry with paper towels. Trim any remaining shells or vein if necessary so shrimp are clean and dry.
Mix marinade
In a medium bowl combine 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp red pepper flakes (if using). Whisk until blended.
Toss the shrimp in the marinade until evenly coated. Cover and refrigerate for 15–30 minutes to allow flavors to develop. Do not marinate longer than 30 minutes for texture reasons when using citrus and salt.
Cook & Finish
Heat pan
Place a large skillet (preferably stainless steel or cast iron) over medium-high heat. When hot, add the marinated shrimp in a single layer, reserving any excess marinade in the bowl.
Sear shrimp
Cook shrimp without moving for 1.5–2 minutes until the underside is golden and opaque at the edges. Flip and cook an additional 1–2 minutes until shrimp are fully opaque and firm but not rubbery (total cook time about 3–4 minutes depending on size). If skillet becomes dry, add a teaspoon of olive oil.
Finish with butter & herbs
Lower heat to medium, push shrimp to one side of the pan, add 1 tbs unsalted butter to the empty side and let it melt. Spoon the butter over the shrimp once or twice to glaze. Sprinkle with 2 tbs chopped fresh parsley and toss briefly to combine. Remove from heat immediately to avoid overcooking.