Shrimp Recipe

Name: Sakeba Asian Pub & Grills Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb large shrimp (16–20 count), peeled and deveined, tails on or off; 2 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 2 tsp garlic, minced; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional, for heat); 1 tbs unsalted butter; 2 tbs fresh parsley, finely chopped; 4 to taste lemon wedges; 2 cups steamed rice or crusty bread; 4 cups mixed greens or simple salad

Inspired by Sakeba Asian Pub & Grill

Time30m

Serves4

Make Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Marinade

1 lb large shrimp (16–20 count), peeled and deveined, tails on or off

2 tbs extra-virgin olive oil

1 tbs fresh lemon juice

2 tsp Garlic, minced

1 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional, for heat)

Finishing & Garnish

1 tbs Unsalted butter

2 tbs fresh parsley, finely chopped

4 to taste lemon wedges

Serving Suggestions (optional)

2 cups steamed rice or crusty bread

4 cups mixed greens or simple salad

Method

Shrimp & Marinade

Prepare shrimp

Pat the shrimp dry with paper towels. If not already done, remove the shell and devein; leave tails on for presentation if desired.

Make marinade

In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 teaspoons minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes (if using) until combined.

Marinate shrimp

Add the shrimp to the bowl and toss to coat completely. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes for acidic marinades, which can toughen shrimp.

Cooking & Finishing

Heat pan

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2 minutes. Add a thin film (about 1 teaspoon) of olive oil and swirl to coat.

Sear shrimp

Remove shrimp from the marinade, letting excess drip off. Arrange shrimp in a single layer in the hot skillet without overcrowding — cook in batches if needed. Sear for 1.5 to 2 minutes on the first side until the underside is golden and opaque halfway up the sides.

Flip and finish

Flip the shrimp and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the shrimp as they finish cooking, about another 1 to 1.5 minutes, until shrimp are opaque and just curled into a loose C (internal temperature about 120–125°F / 49–52°C). Avoid overcooking to keep shrimp tender.

Rest and garnish

Remove shrimp to a warm plate. Sprinkle with 2 tablespoons chopped fresh parsley and squeeze lemon wedges over the top to taste. Let rest 1–2 minutes before serving so juices redistribute.

Serving Suggestions

Serve the shrimp immediately over steamed rice or with crusty bread to sop up pan juices, alongside mixed greens or a simple salad. Adjust final seasoning with additional salt, pepper, or lemon if desired.