Name: Storyville Chicagos Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb raw large shrimp (peeled, deveined, tails on or off per preference); 2 tbs olive oil; 1 tbs fresh lemon juice; 2 cloves garlic (minced, about 2 medium cloves); 1 tsp smoked paprika; 1 tsp ground black pepper; 0.5 tsp kosher salt; 0.25 tsp red pepper flakes (optional, for heat); 1 tbs unsalted butter; 2 tbs fresh parsley (finely chopped); 4 each lemon wedges; 2 cups cooked rice, pasta, or crusty bread

Method

Prep & Marinate

Prepare shrimp

If shrimp are frozen, thaw in refrigerator overnight or under cold running water in a sealed bag until flexible. Pat shrimp dry with paper towels. If not already peeled/deveined, remove shell and devein, leaving tails on or off as desired.

Make marinade

In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, minced garlic, smoked paprika, black pepper, kosher salt, and red pepper flakes (if using). Whisk until combined.

Add shrimp to the marinade and toss to coat evenly. Let sit 10–20 minutes at room temperature (or up to 30 minutes chilled). Do not marinate much longer than 30 minutes for acidic marinades to avoid rubbery shrimp.

Cook

Preheat pan

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 1–2 minutes. Add a thin film (about 1 tbs) of olive oil if the marinade did not provide enough oil.

Sear shrimp

Add shrimp in a single layer to the hot skillet, leaving space between pieces. Cook without moving for 1.5–2 minutes until the underside is pink and slightly charred. Flip each shrimp and cook 1–2 minutes more until opaque and just cooked through (internal temp ~120–130°F / 49–54°C). Total cook time per side depends on size; avoid overcooking.

Finish with butter and lemon

Reduce heat to medium. Push shrimp to one side and add 1 tbs unsalted butter to the pan. When butter melts, spoon it over the shrimp along with any pan juices for 30–45 seconds. Squeeze the lemon wedges over the shrimp (reserve one wedge for serving).

Serve & Garnish

Transfer shrimp to a serving plate or bowl. Sprinkle finely chopped parsley over the top and provide remaining lemon wedges. Serve immediately over cooked rice, pasta, or with crusty bread to soak up juices if desired.

Leftovers: Cool to room temperature, refrigerate in a sealed container up to 2 days. Reheat gently in a skillet over low heat or add to warm pasta just long enough to heat through.