6 Piece Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Trim any remaining bits of shell and ensure tails are left on for presentation. Place the shrimp in a small bowl.

Season

Sprinkle the kosher salt, black pepper, garlic powder, and smoked paprika over the shrimp. Toss gently to coat each piece evenly. Drizzle the olive oil over the shrimp and toss once more so the spices adhere.

Heat pan

Heat a heavy skillet (preferably cast iron or stainless steel) over medium-high heat until hot, about 1–2 minutes. Add the unsalted butter and swirl to melt and foam.

Cook shrimp

Add the seasoned shrimp in a single layer, tail side up if possible, giving them space so they sear rather than steam. Cook without moving for 1–1.5 minutes until the underside turns pink and slightly golden. Flip each shrimp and cook 30–60 seconds more until opaque through the middle and the internal temperature reaches 120–125°F (49–52°C) for a slightly tender finish or 135°F (57°C) if you prefer firmer shrimp. Total cook time will be about 2–2.5 minutes depending on shrimp size.

Deglaze and finish

Remove the pan from direct heat briefly and add the fresh lemon juice and (if using) red pepper flakes. Tilt the pan and spoon the melted butter and pan juices over the shrimp to coat. Taste one and adjust seasoning with a tiny pinch of salt or pepper if needed.

Transfer the six shrimp to a warm serving plate. Spoon any remaining butter sauce from the pan over the shrimp.

Sprinkle the chopped fresh parsley over the shrimp and serve with the lemon wedge on the side for additional brightness. Serve immediately.