Headless Shrimp Recipe

Prepare shrimp

Rinse the headless shrimp under cold water and pat dry with paper towels. If tails are on and you prefer them removed, peel tails off. Place shrimp in a bowl and toss with kosher salt, black pepper, and lemon juice. Let sit at room temperature for 10 minutes while you prepare the sauce so the flavors begin to penetrate.

Make sauce base

Heat a large skillet over medium-high heat. Add olive oil and then the butter. When the butter foams and just begins to brown (about 1 minute), add the minced garlic and cook, stirring, until fragrant (20–30 seconds) being careful not to let it burn.

Stir in the smoked paprika and crushed red pepper flakes and cook for 10–15 seconds to bloom the spices.

Carefully add the white wine (or chicken broth) to deglaze the pan, scraping any brown bits from the bottom with a wooden spoon. Let the liquid simmer for 1–2 minutes to reduce slightly.

Stir in the lemon zest, honey (if using), and half of the chopped parsley. Taste the sauce and adjust seasoning with a pinch of salt and a little more pepper if needed.

Cook shrimp

Increase heat to medium-high and add the prepared shrimp in a single layer. Cook undisturbed for 1–1.5 minutes until the underside turns pink and begins to curl. Flip each shrimp and cook another 1–1.5 minutes until opaque and just cooked through (total cook time 2–3 minutes depending on size). Do not overcook — shrimp should be firm but tender.

Spoon the pan sauce over the shrimp as they finish cooking so they are well coated. Remove skillet from heat and stir in the remaining parsley.

Transfer shrimp and sauce to a warmed serving platter or individual plates. Garnish with chopped chives or extra parsley and serve with lemon wedges on the side for squeezing.

Serve immediately with crusty bread to soak up the sauce or over rice/pasta for a complete meal.