3/8 Shrimp Recipe
Make 3/8 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
Cook and Finish
Method
Shrimp and Marinade
- 1
Prepare shrimp
Pat the shrimp dry with paper towels. Place them in a medium bowl large enough to toss comfortably.
- 2
Make marinade
Add 2 tbs olive oil, 1 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 3 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes (optional) to the bowl with shrimp. Toss thoroughly so each shrimp is evenly coated. Let sit at room temperature for 10 minutes or refrigerate for up to 30 minutes for more flavor. If refrigerating, bring shrimp back to room temperature for 10 minutes before cooking.
Cook and Finish
- 3
Heat pan
Place a heavy skillet (cast iron preferred) over medium-high heat. Add 1 tsp neutral oil and swirl to coat. Heat until shimmering but not smoking, about 1–2 minutes.
- 4
Sear shrimp
Working in a single layer, add the marinated shrimp to the hot skillet. Cook undisturbed for 1.5–2 minutes until the underside is pink and lightly browned. Flip shrimp and cook for another 1–1.5 minutes until opaque and just cooked through. Avoid overcooking to keep shrimp tender. Total cooking time should be about 3–4 minutes depending on size.
- 5
Finish with butter and herbs
Reduce heat to medium. Add 2 tbs unsalted butter to the pan and let melt, spooning the melted butter over the shrimp for 30–45 seconds to glaze and finish cooking. Sprinkle 2 tbs finely chopped fresh parsley over the shrimp and toss gently to combine.
- 6
Serve
Transfer shrimp to a warm serving dish. Serve immediately with lemon wedges on the side for squeezing. Taste and adjust seasoning with additional salt or pepper if desired.