Shrimp Sauté Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Transfer to a bowl and sprinkle with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika. Toss to coat evenly; let sit 5 minutes while you prepare the pan.

Sear shrimp

Heat a large (10–12 inch) skillet over medium-high heat until hot. Add 2 tbsp olive oil and swirl. Add shrimp in a single layer (work in two batches if necessary to avoid crowding). Sear 1.5–2 minutes on the first side without moving until edges turn pink and the underside is golden. Flip and cook another 1–1.5 minutes until shrimp are opaque and just cooked through. Transfer shrimp to a plate and set aside (they will finish cooking in the sauce).

Cook aromatics

Reduce heat to medium. In the same skillet, add 2 tbsp butter and 1 tbsp olive oil. When butter is melted and foaming, add the minced shallot and cook 1–2 minutes until softened and translucent. Add the garlic and cook 30–45 seconds, stirring constantly, until fragrant but not browned (browned garlic will taste bitter).

Deglaze and build sauce

Pour in 1/4 cup dry white wine (or 1/4 cup low-sodium chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid simmer and reduce by about half (about 1–2 minutes). Stir in 1 tbsp lemon juice, 1/4 tsp red pepper flakes, and 2 tbsp low-sodium chicken broth if you prefer a slightly thinner sauce. Allow the sauce to simmer another 30–60 seconds to combine flavors.

Finish sauce

Turn heat to low and stir in 2 tbsp chopped parsley. Taste and season with salt and pepper to taste (start with a pinch of salt).

Combine shrimp and sauce

Return the seared shrimp and any accumulated juices to the skillet. Toss gently to coat and heat through for 30–60 seconds—do not overcook. Remove from heat.

Transfer shrimp and garlic sauce to a serving dish. Sprinkle with extra chopped parsley and serve with lemon wedges for squeezing. Serve immediately with crusty bread to mop up the sauce or over pasta/rice if desired.

Leftovers: refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth to loosen the sauce.