Wild Shrimp Recipe

Prepare shrimp

Rinse the wild shrimp under cold water and pat dry with paper towels. If not already peeled and deveined, peel and devein, leaving tails on or off as preferred. Place shrimp in a medium bowl.

Make marinade

In a small bowl combine 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 3 tsp minced garlic, 1 tsp smoked paprika, 1 tsp crushed red pepper flakes, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 2 tbs chopped fresh parsley. Whisk until well combined.

Marinate

Pour the marinade over the shrimp and toss gently to coat every piece. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes for delicate wild shrimp to avoid 'cooking' in the acid). If short on time, you can skip refrigeration and cook immediately after tossing.

Heat pan

Heat a large skillet or cast-iron pan over medium-high heat until hot, about 2–3 minutes. Add the remaining 1 tbs olive oil (or use the olive oil already clinging to the shrimp if preferred) and swirl to coat.

Sear shrimp

Add shrimp in a single layer, being careful not to overcrowd the pan; cook in batches if necessary. Sear shrimp 1.5–2 minutes on the first side without moving, until edges turn pink and firm. Flip and cook another 1–1.5 minutes until opaque and just cooked through. Total cook time should be about 3–4 minutes depending on size. Do not overcook or shrimp will become rubbery.

Finish with butter and herbs

Reduce heat to medium-low. Push shrimp to one side of the pan and add 1 tbs unsalted butter to the hot spot; swirl until melted. Toss shrimp in the butter briefly to glaze. Taste and adjust seasoning with a pinch more salt and pepper if needed. Sprinkle with additional chopped parsley or chives.

Serve

Transfer shrimp to a serving platter. Serve immediately with lemon wedges for squeezing and crusty bread, rice, or pasta. Leftover shrimp can be cooled and stored in an airtight container in the refrigerator for up to 2 days.