1/2 Lb Shrimp Recipe

Thaw shrimp if frozen: place in a colander under cold running water for 3–5 minutes or until fully thawed. Pat shrimp very dry with paper towels. Dry shrimp sear better and won’t steam in the pan.

Season the shrimp evenly with kosher salt, black pepper, and smoked paprika. Toss to coat.

Heat the pan

Place a 10-inch skillet (preferably stainless steel or cast iron) over medium-high heat. Add olive oil and let it heat until shimmering but not smoking, about 1 minute.

Sear the shrimp

Add the seasoned shrimp to the hot pan in a single layer, spaced slightly apart. Cook undisturbed for 1 to 1½ minutes until the underside turns pink and develops light golden sear marks.

Flip and add aromatics

Flip each shrimp and immediately add the butter and minced garlic to the pan. Tilt the pan slightly and spoon the melting butter and garlic over the shrimp for 30–45 seconds, continuing to cook until shrimp are opaque throughout and curl into a loose C (total cook time about 2–3 minutes). Be careful not to overcook.

Finish with lemon and herbs

Remove the pan from heat. Squeeze the tablespoon of fresh lemon juice over the shrimp, add lemon zest and chopped parsley, and toss gently to coat. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.

Transfer shrimp to a warm plate or bowl. Garnish with extra lemon wedges and a light sprinkle of red pepper flakes if using. Serve immediately while hot.

Suggested pairings: serve over rice, pasta, a salad, or with crusty bread to soak up the buttery pan juices.