Limited Quantity Shrimp Recipe

Prepare shrimp

If shrimp are frozen, thaw overnight in the refrigerator or under cold running water. Pat shrimp dry with paper towels. If both sizes are available, decide whether to use 10 regular or 15 large as the single portion; the recipe proportions below work for either count. Keep shrimp cold until ready to marinate.

In a medium bowl combine olive oil, lemon juice, minced garlic, smoked paprika, kosher salt, black pepper and red pepper flakes if using. Whisk until emulsified.

Add the shrimp to the bowl and toss thoroughly to coat. Marinate at room temperature for 10–15 minutes or in the refrigerator for up to 30 minutes. Do not marinate longer than 30 minutes for delicate texture.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add a drizzle of oil (about 1 tsp) to the pan to prevent sticking.

Add shrimp in a single layer, avoiding overcrowding. Cook for 1.5–2 minutes per side for regular shrimp, or 2–3 minutes per side for large shrimp, until opaque and just cooked through (internal temperature 120–125°F / 49–52°C) and the exterior develops light golden sear. Flip only once.

During the last 30 seconds of cooking, add the tablespoon of butter to the pan and tilt the pan slightly, spooning the melted butter and pan juices over the shrimp to glaze them.

Remove shrimp to a warm plate. Squeeze a little lemon over the top, sprinkle with chopped parsley, and serve immediately with lemon wedges.