Lump Pound Gulf Shrimp Recipe

Prepare shrimp

Pat the lump gulf shrimp dry with paper towels, then place them in a medium bowl. This helps them sear and prevents steaming.

Season the shrimp with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tablespoon lemon zest. Toss gently to coat evenly.

Make the marinade

In a small bowl combine 2 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter (melted or softened), 3 cloves finely minced garlic, 1/2 tsp smoked paprika, 1 tsp Cajun or creole seasoning, 1 tsp hot sauce (if using), and 1 tablespoon fresh lemon juice. Whisk until homogenous.

Pour half of the marinade over the seasoned shrimp and toss to coat. Reserve the remaining half for basting and finishing. Let shrimp sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes) to allow flavors to meld.

Cook shrimp on stovetop (pan-sear)

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add the shrimp in a single layer without crowding. Sear shrimp for 1.5–2 minutes on the first side until the edges turn pink and the underside has a golden crust.

Flip the shrimp and immediately spoon or brush about half of the reserved marinade onto the cooked side. Cook another 1–1.5 minutes until shrimp are opaque throughout and register about 120–125°F (49–52°C) for medium or 130°F (54°C) for well done. Total cook time should be about 3–4 minutes depending on size.

During the last 30 seconds, add the remaining 1–2 tablespoons butter (or the extra finishing butter) to the pan and baste the shrimp until glossy.

Remove the shrimp from the pan to a warm plate to avoid overcooking. Spoon any pan juices over the shrimp.

Sprinkle the chopped fresh parsley over the shrimp and squeeze lemon wedges over them to taste. Serve immediately with buttered crusty bread or steamed rice if desired.

If you left the tails on and want to serve as an appetizer, arrange shrimp on a platter with extra lemon wedges and small bowls of cocktail sauce or garlic butter for dipping.