Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Dry shrimp sear better and prevent steaming.

In a medium bowl, toss the dried shrimp with kosher salt, black pepper, smoked paprika and garlic powder until evenly coated.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2 minutes. Add olive oil and swirl to coat.

Add the seasoned shrimp in a single layer, making sure not to crowd the pan (cook in two batches if necessary). Cook undisturbed for 1.5 to 2 minutes until the undersides turn pink and develop a light golden sear.

Flip the shrimp and add the butter to the pan. Continue cooking 1 to 1.5 minutes more, spooning the melted butter over the shrimp, until opaque and just cooked through (internal temp ~120–125°F / 49–52°C for medium; shrimp finish cooking from carryover heat). Avoid overcooking.

Push the cooked shrimp to one side of the skillet or transfer to a plate. Lower heat to medium, add the minced garlic to the empty side with a small splash of olive oil if the pan is dry, and sauté for about 20–30 seconds until fragrant (do not brown).

Return shrimp to the pan with any accumulated juices. Add lemon juice, chopped parsley, and red pepper flakes. Toss gently for 15–30 seconds to combine and heat through so flavors marry.

Taste and adjust seasoning with a pinch more salt, pepper or a squeeze more lemon if desired.

Serve immediately with lemon wedges and optional crusty bread, rice or pasta to soak up the pan juices.

If serving with bread: warm bread and brush with the optional butter or olive oil. Spoon shrimp and pan juices over the bread.

If serving with rice or pasta: toss cooked rice/pasta with a bit of butter or olive oil, place shrimp on top and spoon remaining pan sauce over the dish.