6 Jumbo Shrimp Recipe

Prepare shrimp

Pat the 6 jumbo shrimp dry with paper towels. Ensure they are peeled and deveined; leave tails on if you prefer for presentation.

Make marinade

In a medium bowl combine 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 minced garlic clove, 1 tsp smoked paprika, 3 pinches kosher salt, 1 pinch black pepper and 0.25 tsp red pepper flakes (if using). Whisk until combined.

Toss shrimp in marinade until evenly coated. Let marinate at room temperature for 10–15 minutes (no longer than 30 minutes) to avoid a mushy texture.

Heat pan

Heat a heavy skillet (cast iron or stainless steel) over medium-high heat until hot, about 2 minutes. Add the 1 tbs unsalted butter and let it foam and start to brown slightly.

Cook shrimp

Add the marinated shrimp in a single layer to the pan (do not crowd). Cook for 1.5–2 minutes on the first side without moving them until edges turn pink and crisp bits form. Flip and cook 1–1.5 minutes on the second side until shrimp are opaque and firm (internal temperature ~120–125°F/49–52°C for medium-rare to 135°F/57°C for fully cooked). Total cook time ~3–4 minutes depending on shrimp size.

Finish

Remove pan from heat. Spoon any remaining pan juices over shrimp. Sprinkle 1 tbs finely chopped fresh parsley over the shrimp and squeeze the lemon wedges over top to taste.

Serve immediately with additional lemon wedges on the side.