Garlic Shrimp Recipe

Pat dry and season

Rinse shrimp briefly under cold water if needed and pat very dry with paper towels. Place shrimp in a bowl and toss with kosher salt, black pepper and paprika until evenly coated. Let sit 5 minutes while you prepare the pan; drying and light seasoning ensures a good sear.

Heat pan

Place a large skillet (10–12 inch) over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Heat until the fat shimmers but is not smoking (about 1 minute).

Sear the shrimp

Add the seasoned shrimp in a single layer, leaving space between pieces. Cook without moving 1.5–2 minutes until the undersides are pink with a golden edge. Flip the shrimp and cook another 1–1.5 minutes until just opaque and cooked through (total cooking time will be ~3 minutes depending on size). Remove shrimp to a plate and tent loosely with foil.

Make garlic butter

Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. When melted, add the minced garlic and red pepper flakes. Stir constantly and cook 30–45 seconds until fragrant but not browned (garlic burns quickly).

Deglaze and finish sauce

Add the white wine or chicken broth to the pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let liquid reduce for about 1 minute. Stir in lemon juice and lemon zest, then remove from heat.

Combine and garnish

Return the cooked shrimp and any accumulated juices to the skillet and toss gently to coat in the garlic-butter sauce. Sprinkle with chopped parsley and adjust seasoning with additional salt or pepper to taste. Spoon sauce over shrimp.

Serve immediately with crusty bread to soak up the sauce, or over rice or pasta. Offer lemon wedges on the side for extra brightness. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking.