10 Pc Shrimp Recipe

Prepare shrimp

Pat the 10 shrimp dry with paper towels. Drying ensures better sear and prevents steaming.

Season both sides of the shrimp evenly with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder. Toss gently to coat.

Add 1 tablespoon olive oil to a large skillet (preferably stainless steel or cast iron) and heat over medium-high heat until shimmering but not smoking (about 1–2 minutes).

Arrange shrimp in a single layer in the hot skillet, leaving a little space between each piece. Cook undisturbed for 1.5–2 minutes until the underside is pink and slightly charred.

Flip the shrimp and cook the second side for another 1–1.5 minutes until opaque and just cooked through (internal temperature ~120–125°F/49–52°C for large shrimp). Remove shrimp to a plate and tent loosely with foil to keep warm.

In the same skillet used for the shrimp, reduce heat to medium. Add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. Allow butter to melt, scraping up any brown bits from the pan with a wooden spoon or spatula.

Add 2 cloves finely minced garlic and sauté gently for 20–30 seconds until fragrant. Do not let the garlic brown.

Stir in 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, and 1/8 teaspoon red pepper flakes. Cook for 10–15 seconds to marry the flavors.

Return the cooked shrimp and any accumulated juices to the skillet. Toss gently in the sauce for 30–45 seconds to coat and warm through.

Add 1 tablespoon chopped fresh parsley and 1/8 teaspoon freshly ground black pepper. Taste and adjust salt as needed (start with a pinch and increase to taste). Remove from heat.

Transfer the 10 shrimp to a serving plate. Spoon remaining lemon garlic butter sauce over the shrimp.

Garnish with lemon wedges and microgreens or additional parsley. Serve immediately while hot.

Suggested accompaniments: crusty bread to soak up sauce, steamed rice, or a simple green salad.