Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Place in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder and 2 tbs olive oil. Toss thoroughly so each shrimp is lightly coated. Let sit 5–10 minutes while you preheat the pan.

Cook shrimp

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add the seasoned shrimp in a single layer (work in two batches if necessary). Cook undisturbed for 1.5–2 minutes until the underside is pink and slightly browned. Flip and cook 1–1.5 minutes more until shrimp are opaque and just cooked through. Transfer cooked shrimp to a plate and tent with foil to keep warm.

Make the sauce

Lower the heat to medium. In the same skillet add 1 tbs olive oil and 3 tbs butter. When the butter melts and starts to foam, add the minced garlic and red pepper flakes. Sauté for 30–45 seconds until fragrant but not browned.

Finish the sauce

Add the zest of 1 lemon and the juice (about 1–2 tbs) to the skillet, stir to combine. Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper. Let the sauce simmer gently for 30 seconds to meld flavors. Stir in 2 tbs chopped parsley.

Combine shrimp and sauce

Return the cooked shrimp and any accumulated juices to the skillet. Toss to coat in the garlic-lemon butter for 30–60 seconds so the shrimp reheat and soak up the flavors. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon if needed.

Transfer shrimp to a serving dish. Sprinkle with extra chopped parsley or chives and serve with lemon wedges. Serve immediately with crusty bread to mop up the sauce or over rice/pasta as desired.