Succulent Shrimp Recipe

Clean and pat dry

Rinse the shrimp under cold water, remove shells if desired and devein. Pat thoroughly dry with paper towels; removing surface moisture helps both frying and grilling to get a good sear.

Place the 8 shrimp in a medium bowl and set aside while you make the marinade.

In a small bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 3 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes (optional). Whisk until evenly combined.

Pour the marinade over the shrimp and toss to coat all sides. Cover and refrigerate for 15–30 minutes. (Do not marinate longer than 30 minutes with citrus; shrimp can become mealy.)

Prepare coating and oil

If frying, set up a shallow station: in a small bowl mix 1 tbs all-purpose flour and 1 tsp cornstarch. If using, place 2 tbs fine breadcrumbs/panko on a plate. Pour 1 cup neutral frying oil into a small skillet or saucepan to a depth of about 1/2 inch. Heat over medium-high to 350°F (175°C) or until a small pinch of coating sizzles immediately.

Lightly dredge each marinated shrimp in the flour-cornstarch mixture, tapping off excess, then press into breadcrumbs/panko if using. This creates a light crust while keeping the shrimp succulent.

Fry shrimp in batches (do not crowd) for 1½–2 minutes per side until golden and cooked through (internal temperature about 120–125°F; shrimp will be opaque and slightly firm). Use a slotted spoon to transfer to a paper-towel-lined plate to drain.

Season immediately with a small pinch of salt while hot, then proceed to garnish and serve.

Preheat and prepare grill

Preheat a grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 15–30 minutes to prevent burning. Thread shrimp onto skewers (2–4 per skewer) or place directly on a hot oiled grill grate.

Oil the grill grates lightly or brush shrimp with the 1 tbs melted butter or extra olive oil to prevent sticking.

Grill shrimp 1½–2 minutes per side, flipping once, until opaque and lightly charred. Avoid overcooking — shrimp cook quickly and will become rubbery if left too long.

Brush once with a little melted butter or oil during the last 30 seconds for added flavor and shine.

Transfer cooked shrimp to a serving plate. Sprinkle with 1 tbs chopped fresh parsley and squeeze the lemon wedges over the top to taste.

Serve immediately while hot. Fried shrimp pair well with a tangy dipping sauce; grilled shrimp pair well with extra lemon or a yogurt-herb sauce.