Shrimp Recipe

Prep the shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein them, leaving tails on or off per your preference. Dry shrimp will sear better and absorb the marinade.

Make the marinade

In a medium bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon red pepper flakes, 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper until blended.

Marinate

Add the shrimp to the bowl and toss until each shrimp is evenly coated. Let the shrimp marinate at room temperature for 10–15 minutes, or cover and refrigerate for up to 30 minutes. Do not marinate much longer than 30 minutes or the acid in the lemon will start to 'cook' the shrimp and make them tough.

Cook the shrimp (pan-sear)

Heat a large skillet over medium-high heat until hot. Add a light drizzle (about 1 teaspoon) of olive oil to coat the pan. Add shrimp in a single layer without crowding; cook in batches if necessary. Sear for 1.5–2 minutes on the first side without moving them until edges turn pink and bottoms develop a light golden char. Flip and cook 1–1.5 minutes on the second side until the shrimp are opaque and just firm to the touch. Total cook time should be about 3–4 minutes depending on shrimp size. Overcooking will make them rubbery.

Finish with herbs

Remove the pan from heat and immediately toss the cooked shrimp with 2 tablespoons chopped fresh parsley and, if desired, an extra squeeze of lemon juice (about 1 tsp) to brighten flavors. Adjust seasoning with a pinch more salt or pepper if needed.

Arrange the warm shrimp on a serving plate. Garnish with lemon wedges and more chopped parsley. Serve with toasted baguette slices or crostini and chili-lime dipping sauce on the side if using.

If presenting as a shared starter, keep shrimp warm until serving by placing the skillet on a low-heat burner or covering the platter loosely with foil for up to 10 minutes. For a chilled starter variation, allow cooked shrimp to cool and refrigerate, then serve over a bed of ice with the dipping sauce.