Jumbo Tiger Shrimp Recipe

Prepare the shrimp

Pat the jumbo tiger shrimp dry with paper towels, removing any excess moisture. Keep the tail on for presentation and gripping. If not already deveined and peeled, remove the shell leaving the tail and run a small knife along the back to remove the vein, then rinse and dry.

Season

In a small bowl, combine kosher salt, black pepper, smoked paprika and garlic powder. Sprinkle the seasoning evenly over both sides of the shrimp and gently press so it adheres.

Heat pan

Place a small skillet (preferably stainless steel or cast iron) over medium-high heat. Add the extra-virgin olive oil and let it heat until shimmering but not smoking (about 30–45 seconds).

Sear the shrimp

Add the seasoned shrimp to the hot skillet, presentation side (back) down if desired. Sear undisturbed for 1.5–2 minutes until a deep pink color appears and the edge closest to the pan is opaque and has golden-brown sear. Flip the shrimp and cook for another 1–1.5 minutes until just cooked through (internal temperature ~120–125°F / 49–52°C for medium-rare to medium; for fully opaque and firm cook to 130–135°F / 54–57°C).

Finish with butter and lemon

Reduce heat to medium-low. Add the unsalted butter to the pan and let it melt, spooning the melted butter over the shrimp for about 20–30 seconds to glaze. Remove the pan from heat, squeeze the fresh lemon juice over the shrimp and sprinkle with chopped parsley. Transfer the shrimp to a plate and serve immediately with the lemon wedge.

Serve hot as a single-piece appetizer or part of a larger plate. If storing leftover shrimp, cool quickly and refrigerate within 2 hours.