Garlic Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein, leaving tails on or off as desired. Drying the shrimp helps them sear.

Make marinade

In a medium bowl combine 2 tbsp olive oil, minced garlic, lemon juice, white wine (or broth), smoked paprika, red pepper flakes, kosher salt and black pepper. Whisk briefly to combine.

Marinate

Add the shrimp to the bowl and toss to coat evenly. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not marinate much longer, as acid can start to firm the shrimp.

Heat pan

Place a large skillet over medium-high heat. When hot, add 1 tbsp olive oil (reserve remaining marinade) and swirl to coat. The pan should be shimmering but not smoking.

Sear shrimp

Working in a single layer (cook in two batches if necessary), add shrimp to the hot skillet and sear 1.5–2 minutes per side until pink and just opaque. Avoid overcooking. Use tongs to flip once.

Add marinade and butter

When shrimp are nearly done, pour the reserved marinade into the pan and add 2 tbsp butter. Stir and cook 30–60 seconds until butter melts and the sauce reduces slightly, coating the shrimp. If sauce needs more liquid, add up to 1 tbsp water.

Finish

Remove the skillet from heat. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired. Sprinkle chopped parsley over the shrimp and toss gently to combine.

Transfer garlic shrimp to a serving platter. Serve immediately with lemon wedges on the side and crusty bread, rice, or pasta to soak up the sauce. Garnish with extra parsley if desired.