8 Piece Shrimp Recipe

Prep shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If tails are on and you prefer them off, remove tails now. Ensure shrimp are fully peeled and deveined.

Season

Place the 8 shrimp in a medium bowl. Sprinkle kosher salt, black pepper, garlic powder, and paprika evenly over shrimp. Drizzle with 1 tablespoon olive oil and toss gently so each shrimp is lightly coated with seasoning.

Heat pan

Place a heavy skillet (cast-iron or stainless steel) over medium-high heat and let it get hot for about 1–2 minutes. The pan should be hot enough that a drop of water sizzles and evaporates on contact.

Cook shrimp

Add the seasoned shrimp to the hot skillet in a single layer, leaving a little space between each if possible. Cook without moving them for 1.5 to 2 minutes until the underside turns pink and develops a light golden sear. Flip each shrimp and cook an additional 1.5 to 2 minutes until opaque and firm to the touch. Total cook time is about 3–4 minutes depending on shrimp size—do not overcook to avoid rubbery texture.

Finish with lemon and butter

Push the shrimp to one side of the pan. Add 1 tablespoon unsalted butter to the empty space and let it melt; squeeze the juice of half a lemon over the shrimp and melted butter, then tilt the pan and spoon the butter-lemon mixture over the shrimp for 10–15 seconds to glaze.

Rest

Remove the shrimp from the pan to a serving plate and let rest for 1 minute so juices redistribute.

Sprinkle the chopped fresh parsley over the shrimp for color and fresh flavor.

Serve the 8-piece shrimp immediately with cocktail sauce or additional garlic butter on the side for dipping.