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Ingredients
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Main Protein
Marinade / Seasoning
Cooking / Finishing
Method
Main Protein
- 1
Prepare shrimp
Rinse shrimp under cold water, then pat very dry with paper towels. Trim any tails if desired. Place shrimp in a medium bowl and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat evenly.
Marinade / Seasoning
- 2
Make marinade
In a small bowl combine 2 tbsp olive oil, 1 tbsp fresh lemon juice, 2 minced garlic cloves, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes and 2 tbsp chopped parsley. Whisk until blended.
- 3
Marinate shrimp
Pour marinade over the seasoned shrimp and toss until every shrimp is coated. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not marinate longer than 30 minutes to avoid texture changes from the acid.
Cooking / Finishing
- 4
Cook shrimp
Heat a large skillet over medium-high heat until hot. Add 1 tbsp unsalted butter and swirl to melt. Add shrimp in a single layer (work in two batches if necessary to avoid crowding). Cook undisturbed for 1.5–2 minutes until the underside is pink and slightly caramelized, then flip and cook another 1–2 minutes until opaque and just firm. Total cook time should be about 3–4 minutes per batch depending on shrimp size.
- 5
Finish and serve
Remove shrimp to a warmed plate. If desired, add a squeeze of lemon juice and sprinkle additional chopped parsley. Serve immediately with lemon wedges for squeezing.