Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp smoked paprika and 1 tbs olive oil until evenly coated. Let sit 5–10 minutes while you prepare the pan.

Sear shrimp

Heat a large skillet over medium-high heat until hot. Add a thin film of oil or 1/2 tablespoon olive oil if needed. Add shrimp in a single layer without crowding. Cook 1.5–2 minutes on the first side until pink at the edges and slightly golden, then flip and cook another 1–1.5 minutes until opaque and just cooked through. Remove shrimp to a plate and keep warm. Total cooking time for shrimp should be about 3–4 minutes depending on size. Do not overcook.

Cook aromatics

Lower heat to medium. In the same skillet, add 1 tablespoon extra-virgin olive oil and 3 tablespoons unsalted butter. Once the butter melts and begins to foam, add the 3 minced garlic cloves and 1/4 tsp red pepper flakes. Sauté gently for 30–45 seconds until fragrant but not browned.

Deglaze and finish sauce

Add 2 tablespoons dry white wine (or chicken stock) to deglaze the pan, scraping up any browned bits. Let it reduce for about 45 seconds. Stir in juice of 1 lemon, 1 teaspoon lemon zest, and 2 tablespoons chopped parsley. Season to taste with a pinch more salt and pepper if needed.

Combine shrimp and sauce

Return the cooked shrimp and any accumulated juices on the plate back to the skillet. Toss quickly in the sauce to coat for 30–60 seconds to warm through and meld flavors. Remove from heat immediately to avoid overcooking the shrimp.

Transfer shrimp and sauce to a serving dish. Serve with lemon wedges and crusty bread to sop up the sauce, or spoon over rice, pasta, or a salad. Garnish with additional chopped parsley if desired.