1/2 Pound Shrimp Recipe
Make 1/2 Pound 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 and Marinade
Finishing & Garnish
Method
Shrimp and Marinade
- 1
Prep the shrimp
Pat the 1/2 pound of raw shrimp dry with paper towels. If not already peeled and deveined, remove shells and devein; leave tails on or off per preference.
- 2
Make the marinade
In a medium bowl combine 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon red pepper flakes (if using). Whisk until combined.
- 3
Marinate
Add the dried shrimp to the bowl and toss until evenly coated. Let the shrimp sit in the marinade for 10–15 minutes at room temperature (or up to 30 minutes refrigerated). Do not marinate much longer than 30 minutes to avoid the acid beginning to cook the shrimp.
Cook and Finish
- 4
Cook the shrimp
Heat a large skillet over medium-high heat until hot (about 1–2 minutes). Add the marinated shrimp in a single layer (shake off excess marinade). Cook without moving for 1–2 minutes until the underside is pink and slightly seared. Flip the shrimp and cook another 1–2 minutes until opaque and just cooked through (total cook time about 3–4 minutes depending on size). Shrimp should reach an internal temperature of 120–135°F for firm, not rubbery texture.
- 5
Finish with butter and herbs
Reduce heat to medium. Push the shrimp to the side and add 1 tablespoon unsalted butter to the skillet. Let it melt and swirl to coat the shrimp. Turn off the heat, sprinkle 1 tablespoon chopped fresh parsley over the shrimp, and squeeze a lemon wedge or two over the top to taste. Toss gently to combine.
- 6
Serve
Transfer shrimp to a serving plate. Serve immediately with the remaining lemon wedges on the side. Use as an appetizer, over rice or pasta, or on a salad.