Add Shrimp Recipe

Thaw & dry

If frozen, place shrimp in a colander and run cold water over them until thawed (about 3–5 minutes). Pat shrimp thoroughly dry with paper towels — removing surface moisture ensures a good sear.

If tails are on and you prefer removed, trim tails now. Check for any remaining veins and remove with a small knife if necessary.

In a medium bowl combine olive oil, melted butter (if solid, warm to liquid), minced garlic, lemon juice, lemon zest, paprika, kosher salt, black pepper, and red pepper flakes (if using).

Add dried shrimp to the bowl and toss until evenly coated. Let sit 5–10 minutes at room temperature to absorb flavors (no more than 15 minutes so shrimp do not begin to 'cook' in the acid).

Pan-sear method (recommended)

Heat a large skillet (cast-iron or stainless steel) over medium-high heat until hot. Add a light swipe of oil if needed. Add shrimp in a single layer, avoiding overcrowding (cook in batches if necessary). Cook undisturbed 1.5–2 minutes until golden at the bottom, then flip and cook 1–2 minutes more until shrimp are opaque and just firm (internal temperature ~120–130°F for medium shrimp; do not overcook).

During the last 30 seconds of cooking, add any residual marinade from the bowl to the pan and spoon over shrimp. Add chopped parsley and toss briefly to combine. Remove from heat immediately.

Grill

Thread shrimp onto skewers (if using wooden skewers, soak 30 minutes first). Preheat grill to medium-high. Grill 1.5–2 minutes per side until opaque and slightly charred.

Broil

Arrange shrimp on a foil-lined baking sheet in a single layer. Broil on high about 2–3 minutes per side, watching closely so they do not burn.

Transfer shrimp to a serving plate. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon as desired. Garnish with additional parsley and optional chives/green onion. Serve immediately with lemon wedges.

Suggested pairings: toss with pasta, add to salads, top tacos, serve over rice or grain bowls, or present as an appetizer with crusty bread to soak up pan juices.