Shrimp Recipe

Prepare shrimp

If shrimp are frozen, thaw in refrigerator overnight or under cold running water. Pat shrimp very dry with paper towels to ensure a good sear.

Make marinade

In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 3 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp red pepper flakes, 1 tsp kosher salt and 1 tsp black pepper until well combined.

Marinate shrimp

Add the dried shrimp to the bowl and toss to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not marinate longer than 30 minutes for delicate texture.

Heat pan

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat.

Sear shrimp

Add shrimp in a single layer without overcrowding (work in batches if needed). Cook undisturbed for 1.5–2 minutes until the underside is golden and slightly charred. Flip and cook 1–1.5 minutes more until shrimp are opaque and just cooked through (internal temp ~120–125°F / 49–52°C for large shrimp).

Finish with butter and herbs

Lower heat to medium. Push shrimp to one side and add 2 tbsp butter to the pan. When butter melts, stir to create a quick sauce, coating the shrimp. Stir in chopped parsley and, if using, 1 tsp optional chopped chiles or a few dashes of hot sauce. Taste and adjust salt and pepper if needed.

Serve

Transfer shrimp to a serving plate, squeeze fresh lemon wedges over top to taste, and serve immediately. Recommended with rice, pasta, crusty bread, or salad.