Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Dry shrimp sear better and the marinade will stick.

Make marinade

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, 1 tsp paprika, 3 tsp kosher salt, 1 tsp black pepper, and 1 tsp red pepper flakes (if using). Whisk until combined.

Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes for shrimp, or the acid will begin to 'cook' and make the texture rubbery.

Preheat pan

Heat a large skillet (preferably stainless steel or cast-iron) over medium-high heat until hot, about 2 minutes. Add the skillet while heating so it reaches even temperature.

Sear shrimp

Add the marinated shrimp in a single layer to the hot, dry skillet (you may add 1 tsp olive oil if your skillet is not nonstick). Cook undisturbed for 1½–2 minutes, until the underside is pink and lightly browned. Flip shrimp and cook 1–1½ minutes more until opaque throughout and just cooked through. Total cook time for large shrimp should be ~3–4 minutes depending on size—do not overcook.

Add butter and herbs

Reduce heat to medium-low. Add 1 tbs unsalted butter to the pan and swirl until melted. Sprinkle the cooked shrimp with 2 tbs chopped parsley and toss quickly to coat in the buttery pan juices for 20–30 seconds.

Taste and finish

Taste one shrimp and adjust seasoning if needed (a pinch more salt or a squeeze of lemon). Transfer shrimp to a serving plate, garnish with chopped chives or extra parsley if desired, and serve with lemon wedges.