35 Pcs Baby Shrimp Recipe

Rinse and pat dry

Rinse the baby shrimp briefly under cold water in a colander. Spread them on a paper towel and pat dry thoroughly. Dry shrimp sear better and absorb the marinade.

Combine marinade

In a medium bowl combine kosher salt, black pepper, minced garlic, lemon juice, extra-virgin olive oil, paprika, and red pepper flakes (if using). Whisk until blended.

Marinate shrimp

Add the dried baby shrimp to the bowl and toss gently to coat evenly. Let shrimp marinate for 10–15 minutes at room temperature (no longer than 30 minutes to avoid the acid 'cooking' the shrimp).

Heat pan

Place a large skillet over medium-high heat. When hot, add 1 tablespoon unsalted butter and swirl until melted and foaming but not burned.

Sear shrimp

Add the marinated baby shrimp in a single layer (work in two quick batches if the pan is small) and cook undisturbed for 45–60 seconds until the underside is lightly browned. Flip and cook the other side for 30–45 seconds. Shrimp are done when opaque and just springy — total cook time about 1.5–2 minutes per batch.

Deglaze & finish

If using two batches, return all shrimp to the pan, add any resting juices from the bowl, squeeze in a bit more lemon if desired (about 1 teaspoon), and toss for 10–15 seconds to combine. Taste and adjust salt/pepper. Sprinkle chopped parsley over the shrimp and give a quick toss.

Serve

Transfer shrimp to a serving dish. Serve immediately with lemon wedges and toasted baguette slices or steamed rice. Provide tongs or a fork for picking up individual shrimp. Leftovers refrigerate in an airtight container up to 2 days.