Shrimp Recipe

Prepare shrimp

If not already done, peel and devein shrimp, leaving tails on or off as preferred. Pat shrimp dry with paper towels to remove surface moisture.

Make marinade

In a medium bowl combine 2 Tbs olive oil, 1 Tbs lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 0.25 tsp red pepper flakes, 0.75 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Whisk to combine.

Marinate shrimp

Add the dried shrimp to the bowl and toss until evenly coated. Let sit at room temperature for 10–15 minutes or refrigerate up to 30 minutes. Do not marinate much longer to avoid a mushy texture from the acid.

Preheat pan

Heat a large skillet over medium-high heat until hot (about 1–2 minutes). Add a thin film of oil if the pan is not nonstick.

Sear shrimp

Add the marinated shrimp in a single layer to the hot skillet (work in batches if necessary). Cook without moving for 1.5–2 minutes until the undersides are pink and lightly browned. Flip each shrimp and cook another 1–2 minutes until opaque and just cooked through (internal temperature ~120–130°F / 49–54°C for medium). Total cook time per shrimp: 3–4 minutes depending on size.

Add butter and finish

Reduce heat to medium-low, add 1 Tbs unsalted butter to the pan and swirl to melt. Spoon the butter over the shrimp for 20–30 seconds to glaze and enrich the flavor.

Rest and garnish

Remove shrimp from the pan to a serving plate to avoid overcooking. Sprinkle with 2 Tbs chopped fresh parsley and squeeze lemon wedges over the top to taste.

Serve immediately with crusty bread to soak up pan juices or over 2 cups cooked rice, pasta, or your preferred base. Leftover shrimp can be chilled and used in salads or tacos within 24–48 hours.