Jumbo Shrimp Recipe

Prepare shrimp

Pat the 5 jumbo shrimp dry with paper towels. Leave tails on for presentation unless preferred otherwise.

In a small bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder. Mix to make the dry seasoning.

Lightly brush or toss the shrimp with 1 tablespoon of the olive oil so the seasoning adheres, then sprinkle the dry seasoning evenly over both sides of each shrimp.

In a separate small bowl, whisk together the remaining 1 tablespoon olive oil and 1 tablespoon fresh lemon juice.

Let the seasoned shrimp sit at room temperature for 5–10 minutes to absorb flavors (do not exceed 30 minutes).

Cook the shrimp (pan-sear)

Heat a 10-inch skillet over medium-high heat until hot. Add 1 tablespoon unsalted butter and swirl to melt. Add the shrimp in a single layer, spaced slightly apart (cook in batches if your pan is small). Sear for 1½–2 minutes on the first side without moving until a golden edge forms.

Flip the shrimp and cook for another 1–1½ minutes until opaque and just cooked through (internal temperature ~120–130°F/49–54°C for large shrimp; carryover heat will finish). Total cook time should be about 3–3½ minutes.

Immediately remove the pan from heat and spoon the lemon-olive oil mixture over the cooked shrimp. Add chopped fresh parsley and gently toss to coat.

Transfer the shrimp to a warm plate, garnish with lemon wedges, and serve hot.

If using, whisk together 2 tablespoons mayonnaise, 1/2 teaspoon sriracha, 1/2 teaspoon lemon juice, and 1/8 teaspoon salt in a small ramekin. Adjust spice and salt to taste.

Serve sauce alongside the shrimp for dipping.