Shrimp Siera Recipe

Thaw shrimp if frozen and pat completely dry with paper towels. Season shrimp lightly with 1 tsp kosher salt and 1/2 tsp black pepper; set aside.

Mince garlic and chop parsley. Measure out other sauce ingredients so everything is ready to go.

Quick cocktail sauce

In a small bowl combine 1/2 cup ketchup, 2 tsp prepared horseradish, 1 tbsp lemon juice, 1/2 tsp Worcestershire sauce, 1 tsp hot sauce (if using) and 1/4 tsp salt. Taste and adjust horseradish or hot sauce to your preferred heat. Refrigerate until serving.

Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and 1 tablespoon butter. When butter foams and oil shimmers (about 30–45 seconds), add the minced garlic and 1/4 tsp red pepper flakes. Sauté, stirring constantly, for 30–45 seconds until fragrant but not browned.

Add the seasoned shrimp in a single layer. Cook undisturbed for 1.5–2 minutes so the underside gets a light sear. Flip shrimp and cook another 1.5–2 minutes until shrimp are opaque, pink, and just firm (internal temperature ~120–130°F for medium; carryover heat will finish them). Total cook time ~3–4 minutes depending on size.

Add 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley to the pan. Toss shrimp in the garlic-oil to coat and scrape up any browned bits. Taste and add a pinch more salt or a squeeze of lemon if desired. Remove from heat.

Transfer shrimp to a warmed shallow serving dish or individual plates. Spoon the garlic-olive oil from the pan over the shrimp.

Serve with the cocktail sauce on the side for dipping, garnish with lemon wedges and additional chopped parsley. Provide small forks or toothpicks for easy dipping.