Local Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Remove any remaining shell or vein if needed. Place shrimp in a medium bowl.

Make marinade

Add 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, salt, black pepper, and red pepper flakes to the bowl with shrimp. Toss until shrimp are evenly coated. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Preheat skillet

Set a large heavy skillet (preferably cast-iron or stainless steel) over medium-high heat. Add a thin film of olive oil or nonstick spray and let heat until shimmering (about 1–2 minutes).

Sear shrimp

Working in a single layer, add shrimp to the hot skillet and cook undisturbed for 1.5–2 minutes until the underside is golden. Flip each shrimp and cook another 1–2 minutes until opaque and just cooked through (internal temp ~120–125°F for medium shrimp). Do not overcook. Remove shrimp to a warm plate and tent loosely with foil.

Deglaze & finish sauce

Reduce heat to medium-low. Add 1 tbs white wine (or seafood stock) to the skillet to deglaze, scraping up any browned bits with a wooden spoon. Let the liquid reduce by half (about 1 minute). Add 2 tbs unsalted butter and swirl until melted and emulsified into a glossy pan sauce. Stir in lemon zest and 1–2 tbs chopped parsley. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed.

Toss shrimp in sauce

Return the cooked shrimp to the skillet and toss briefly (30–45 seconds) to coat them in the butter-lemon sauce and warm through. Remove from heat immediately to avoid overcooking.

Arrange shrimp on a serving platter or individual plates. Spoon any remaining pan sauce over the shrimp. Garnish with the remaining chopped parsley and lemon wedges.

Serve immediately with crusty bread to soak up the sauce, or over cooked rice/grits, or alongside a simple mixed green salad, as desired.