25 Pcs Baby Shrimp Recipe

Thaw / Dry

If shrimp are frozen, thaw completely in the refrigerator overnight or under cold running water (place in a sealed bag). Pat each shrimp dry very well with paper towels to remove surface moisture — this helps them sear instead of steam.

If you prefer, remove shrimp tails (leave on if serving whole makes presentation nicer). If they are not deveined, make a shallow cut along the back and remove the dark vein.

In a medium bowl combine 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp soy sauce, 1 tsp honey (optional), and 1 clove minced garlic. Whisk to combine.

Add the 25 shrimp to the bowl. Sprinkle 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp garlic powder over the shrimp. Toss gently to coat every shrimp in the marinade and spices. Let sit 10–15 minutes at room temperature (no longer than 30 minutes).

Heat a large skillet or nonstick pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tsp neutral oil and 1 tbsp unsalted butter; swirl to melt and coat the pan.

Working quickly, add shrimp in a single layer (do not overcrowd—cook in two batches if necessary). Cook shrimp undisturbed for 1–1.5 minutes until the underside is pink and slightly golden.

Flip the shrimp and cook 30–60 seconds more until opaque and just cooked through (total cook time per batch 2–3 minutes depending on size). Transfer cooked shrimp to a platter and tent loosely with foil to keep warm.

If using two batches, repeat adding oil/butter as needed and cook remaining shrimp the same way. Combine batches on the platter.

Immediately after transferring the last batch, pour any reserved marinade (if safe and uncooked — if you used raw-marinated garlic, discard any leftover marinade) over the shrimp and scatter 1 tbsp chopped fresh parsley over the top.

Serve the 25 shrimp warm with 2 lemon wedges for squeezing. Adjust seasoning with extra salt or lemon to taste.