Deluxe Shrimp Recipe

Thaw and dry shrimp

If using frozen shrimp, thaw under cold running water or overnight in the refrigerator. Pat the shrimp very dry with paper towels to ensure good sear and prevent steaming.

Zest and juice the lemon, finely mince garlic and shallot, and chop parsley and chives. If making compound butter, combine softened butter, garlic, parsley and lemon zest and chill until needed.

Season shrimp

In a medium bowl, toss the dried shrimp with old bay seasoning, smoked paprika, red pepper flakes, Kosher salt, and black pepper until evenly coated.

Heat pan

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. When the butter foams and the pan is hot (but not smoking), proceed to sear.

Sear shrimp

Add shrimp in a single layer without crowding (cook in two batches if necessary). Sear shrimp 1.5–2 minutes per side until pink, opaque, and just curled; edges should have a light golden sear. Remove seared shrimp to a plate and keep warm.

Sauté aromatics

Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Add minced shallot and cook 1–1.5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Deglaze

Pour in the white wine (or broth) and use a wooden spoon to scrape up any browned bits from the pan. Let simmer 1–2 minutes to reduce slightly.

Build sauce

Stir in lemon juice and lemon zest. Taste and adjust seasoning with additional salt, pepper or red pepper flakes as desired. If you want a creamier sauce, add 2–3 tablespoons of reserved cooking liquid or a splash of cream and simmer 30–60 seconds.

Return shrimp

Return the seared shrimp to the pan and toss gently in the sauce for 30–60 seconds to reheat and coat—do not overcook. Remove from heat.

Finish & plate

Stir in chopped parsley and chives, and sprinkle grated Parmesan if using. Dot with small pieces of the optional compound butter for extra richness if desired. Serve immediately with lemon wedges and crusty bread, rice or pasta to soak up the sauce.

Serve the Deluxe Shrimp hot. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently in a skillet over low heat with a splash of water or broth to prevent drying.