Sautéed Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels to remove surface moisture. This helps them brown quickly.

In a medium bowl combine kosher salt, black pepper, smoked paprika and minced garlic. Add the lemon juice and 1 tbsp olive oil and stir to make a light marinade.

Toss the shrimp in the marinade until evenly coated. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not over-marinate or the acid will begin to cure the shrimp.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2 minutes.

Add 1 tbsp extra-virgin olive oil and 1 tbsp of the butter to the pan. Swirl to coat and melt the butter but do not let it burn.

Add the diced shallot and cook, stirring, for 30–45 seconds until fragrant and beginning to soften. Add the red pepper flakes and stir for 10 seconds more.

Spread the shrimp in a single layer in the pan without crowding (work in two batches if necessary). Let the shrimp cook undisturbed for 1.5–2 minutes until the underside turns pink and develops a light golden sear.

Flip the shrimp and add the remaining 1 tbsp butter. Cook the second side for 1–1.5 minutes until shrimp are opaque throughout and have reached an internal temperature of 120–125°F (49–52°C). Shrimp will continue to firm slightly after removing from the pan; avoid overcooking.

If using, pour 1 tbsp dry white wine or chicken broth into the pan and immediately scrape up any brown bits with a wooden spoon to create a quick pan sauce. Cook 15–30 seconds until slightly reduced.

Remove the pan from heat and stir in chopped parsley. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon as desired.

Transfer the shrimp to a warmed serving dish. Spoon any pan sauce over the top. Garnish with sliced onion if using and serve with lemon wedges on the side.

Serve immediately over rice, pasta, toasted bread, or alongside a salad. Leftovers can be refrigerated in an airtight container for up to 2 days.