Shrimp Recipe

Thaw and dry

If shrimp are frozen, thaw in the refrigerator overnight or place sealed bag in cold water for 20–30 minutes. Pat shrimp dry with paper towels to remove surface moisture—this helps them sear.

If not already peeled/deveined, peel and devein shrimp, leaving tails on or off per preference.

Combine marinade

In a bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, kosher salt, black pepper, and red pepper flakes (if using) until combined.

Add the shrimp to the bowl and toss until evenly coated. Marinate at room temperature for 10–15 minutes or refrigerate for up to 30 minutes. Do not marinate longer than 30 minutes if the lemon juice is present, as it can start to "cook" the shrimp and make the texture rubbery.

Pan-sear method (recommended for best color and texture)

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add the pan-searing oil (use 1 tbs of the olive oil from the marinade or a neutral oil). Arrange shrimp in a single layer in the hot skillet, leaving space between pieces. Cook without moving for 1.5–2 minutes until the underside is pink and has a golden edge. Flip shrimp and cook 1–1.5 minutes on the second side until opaque and just cooked through. Total cook time will be about 3–4 minutes depending on size (Large shrimp may need the longer end). Avoid overcooking.

If using a grill: preheat to medium-high, oil grates, skewer shrimp or use a grill basket and grill 1.5–2 minutes per side until opaque and slightly charred.

Butter and garnish

When shrimp are just cooked, reduce heat to low and add the unsalted butter to the pan. Swirl the pan or stir gently so the butter melts and coats the shrimp. Add chopped parsley and toss briefly to combine.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired. Transfer shrimp to a serving plate, garnish with lemon wedges, and serve immediately.