1/2 Lb Shrimp Recipe

Prep the shrimp

If not already done, peel and devein 1/2 lb of shrimp, leaving tails on or off per preference. Pat shrimp dry with paper towels — dry shrimp sear better and will hold the marinade.

Make the marinade

In a medium bowl, combine 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (if using). Whisk until blended.

Marinate

Add the shrimp to the bowl and toss until evenly coated. Let sit at room temperature for 10–15 minutes or refrigerate up to 30 minutes. Do not marinate much longer — acid can begin to 'cook' the shrimp and make them rubbery.

Heat the pan

Place a 10–12 inch skillet over medium-high heat and let it get hot for 1–2 minutes. Add the shrimp in a single layer (wipe excess marinade from the bowl so oil doesn’t smoke).

Sear the shrimp

Cook shrimp undisturbed for 1.5–2 minutes until the underside is pink and golden. Flip and cook another 1–2 minutes until shrimp are opaque and just firm. Total cook time should be about 3–4 minutes depending on size. Avoid overcooking.

Finish with butter & lemon

Reduce heat to medium-low, push shrimp to one side and add 1 tablespoon unsalted butter to the pan. When the butter melts, stir it through the shrimp, add chopped parsley, and squeeze juice from one lemon wedge (about 1 tablespoon) into the pan. Toss to coat and remove from heat.

Taste and adjust

Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if needed.

Transfer shrimp to a serving dish, garnish with remaining lemon wedges and extra parsley. Serve immediately over cooked rice, pasta, or with crusty bread to soak up juices.