12 Piece Shrimp Recipe

Prep shrimp

Pat the 12 shrimp dry with paper towels. Drying helps them brown rather than steam.

Season

Place the shrimp in a medium bowl. Add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, the zest of 1 lemon (reserve lemon for juicing), and 2 tablespoons olive oil. Toss until each shrimp is evenly coated.

Preheat pan

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes. Add the seasoned shrimp in a single layer. If using a grill, preheat to medium-high and oil the grates.

Cook shrimp

Cook shrimp without moving for 1.5–2 minutes until the underside is pink and lightly browned. Flip each shrimp and cook another 1.5–2 minutes until opaque and firm (total cook time ~3–4 minutes). Avoid overcooking to keep shrimp tender.

Finish with lemon

Squeeze half of the lemon (about 1 tablespoon juice) over the cooked shrimp while still in the pan and toss to coat. Remove shrimp to a warm plate.

Make quick pan sauce (optional)

With the pan still over medium heat, add 1 tablespoon unsalted butter to the pan drippings and swirl until melted and combined, scraping any browned bits. Add a pinch (about 1 tsp) of red pepper flakes if desired and warm for 15–20 seconds.

Garnish and serve

Return the shrimp to the pan briefly to coat in the butter sauce or spoon the sauce over the plated shrimp. Sprinkle 1 tablespoon chopped fresh parsley and additional lemon zest if desired. Serve with lemon wedges on the side.