Seafood Shrimps (headless) Recipe
Make Seafood Shrimps (headless) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Seafood
Marinade / Seasoning
Cooking & Finishing
Method
Main Seafood
Prepare shrimp
Rinse the headless shrimp under cold running water and pat dry thoroughly with paper towels. Place shrimp in a medium mixing bowl.
Season shrimp in the bowl with 1 tbs kosher salt and 1 tsp black pepper; toss gently to coat evenly.
Marinade / Seasoning
Make marinade
In a small bowl, whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp paprika, 1/4 tsp red pepper flakes and 2 tbs chopped fresh parsley until combined.
Pour the marinade over the seasoned shrimp and toss until every shrimp is lightly coated. Let shrimp marinate at room temperature for 10-15 minutes (or in the refrigerator for up to 30 minutes). Do not marinate longer than 30 minutes because the acid from the lemon will begin to firm the shrimp excessively.
Cooking & Finishing
Cook shrimp
Heat a large skillet over medium-high heat until hot. Add 1 tbs unsalted butter and swirl to melt. Add the marinated shrimp in a single layer (work in two batches if needed to avoid crowding). Cook shrimp for about 1.5-2 minutes per side, until they turn opaque and pink with a slight golden edge. Total cook time per batch should be 3-4 minutes. Avoid overcooking.
Transfer cooked shrimp to a serving plate. If using multiple batches, return all shrimp to the skillet for 30 seconds with any reserved marinade to glaze, then remove.