Jumbo Shrimp (5) Recipe

Thaw and dry

If shrimp are frozen, thaw in the refrigerator overnight or under cold running water for 10–15 minutes. Pat the shrimp very dry with paper towels. Dry shrimp sear better and absorb marinade more evenly.

Lightly season both sides of each shrimp with the kosher salt and freshly ground black pepper.

In a medium bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, paprika, and red pepper flakes until combined.

Add the shrimp to the bowl and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes to avoid turning the shrimp mushy).

Pan-Searing Method (recommended)

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add the skillet and let it heat 1–2 minutes. Add a thin film (about 1 tsp) of olive oil to the pan and swirl. Add shrimp in a single layer, giving space between each piece; cook in batches if necessary. Sear for 1.5–2 minutes on the first side without moving them until edges turn opaque and lightly browned. Flip each shrimp and cook 1–1.5 minutes more until just opaque throughout and the internal temperature reaches 120–125°F (shrimp will continue to cook slightly off heat). During the last 30 seconds, add the tablespoon of butter and spoon the melted butter and pan juices over the shrimp for gloss and flavor.

Grill Method (alternative)

Preheat grill to medium-high. Thread shrimp onto skewers if using to prevent them falling through the grates. Oil the grill grates. Grill shrimp 1.5–2 minutes per side until opaque and lightly charred, basting with leftover marinade or olive oil during cooking.

Transfer cooked shrimp to a warmed plate. Sprinkle the chopped fresh parsley over the shrimp and squeeze lemon wedges over them to taste.

Serve immediately while hot as an appetizer or over rice, pasta, salad, or crusty bread to soak up juices.