Sautéed Colossal Shrimp Recipe

Prepare shrimp

Pat the colossal shrimp dry with paper towels. If shrimp are not already peeled and deveined, remove shell and vein, leaving tail on or off per preference. Drying the shrimp helps achieve a good sear.

Lightly season both sides of the shrimp with kosher salt, black pepper and paprika. Set aside while you mix the marinade.

In a small bowl combine 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, chopped parsley and red pepper flakes. Stir to emulsify.

Toss the seasoned shrimp in the marinade and let sit at room temperature for 10 minutes (no more than 20 minutes). This short marination infuses flavor without 'cooking' the shrimp.

Heat a large skillet (stainless steel or cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add a thin film (about 1 teaspoon) of olive oil if the skillet is dry.

Add the marinated shrimp in a single layer, making sure not to crowd the pan. Sear for 1.5 to 2 minutes on the first side without moving them; shrimp should develop a golden crust.

Flip shrimp and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter and pan juices over the shrimp while cooking the second side for another 1 to 1.5 minutes, until shrimp are opaque and firm. Total cook time per shrimp should be about 3 to 4 minutes depending on size.

Remove shrimp to a warm plate as soon as they are cooked to avoid overcooking. Squeeze fresh lemon wedges over the shrimp to taste and sprinkle chopped chives or extra parsley. If using, grate a little Parmesan on top.

Serve immediately while hot as an appetizer (3 shrimp per person) or with sides such as steamed rice, crusty bread, or a simple salad. Provide extra lemon wedges at the table.