Baby Shrimp Recipe
Make Baby Shrimp Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Marinade / Quick Seasoning
For Cooking
Method
Prep
- 1
Pat dry and season
Rinse the baby shrimp under cold water and drain thoroughly. Pat the shrimp very dry with paper towels. Place in a bowl and sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.
- 2
Make marinade
In a small bowl combine 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp paprika (if using), 1 tsp red pepper flakes and 2 tbsp chopped fresh parsley. Whisk until combined.
- 3
Marinate briefly
Pour the marinade over the dried, seasoned shrimp and toss to coat. Let sit at room temperature for 10—15 minutes (baby shrimp absorb flavors quickly). Do not marinate longer than 30 minutes to avoid a mushy texture.
Cook
- 4
Heat pan
Place a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. Heat until butter foams and just begins to brown slightly but not burn (about 1 minute).
- 5
Sear shrimp
When the pan is hot, add the marinated baby shrimp in a single layer, shaking off excess marinade so they sear instead of steaming. Cook undisturbed for 45–60 seconds until the underside turns pink and slightly golden.
- 6
Flip and finish
Stir or flip shrimp and cook for another 30–60 seconds until all shrimp are opaque and just cooked through. Total cook time for baby shrimp should be 1.5–2 minutes. Spoon any pan juices and remaining marinade into the shrimp during the last 15 seconds to glaze them.
- 7
Adjust seasoning
Taste one shrimp and adjust seasoning if needed — add a pinch more salt, a squeeze of lemon juice, or an extra pinch of red pepper flakes to taste.
Finish & Serve
- 8
- 9
Serve
Transfer shrimp to a serving dish. Serve immediately with lemon wedges for squeezing over. Suggested uses: serve as an appetizer, over rice, tossed with pasta, or on crostini.