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Ingredients
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Shrimp and Marinade
Finish and Garnish
Method
Shrimp and Marinade
Prepare the shrimp
Pat the royal red shrimp dry with paper towels. If not already peeled and deveined, remove shells and vein each shrimp, leaving tails on or off as desired. Drying helps achieve a good sear.
Make the marinade
In a medium bowl combine olive oil, fresh lemon juice, minced garlic, smoked paprika, sea salt, black pepper, and red pepper flakes (if using). Whisk until evenly combined.
Marinate briefly
Add the dried shrimp to the bowl and toss gently to coat. Let sit at room temperature for 10–15 minutes (do not marinate longer than 30 minutes, as the acid will start to 'cook' the delicate shrimp).
Cook and Finish
Preheat pan
Heat a large skillet or cast-iron pan over medium-high heat until hot (about 2 minutes).
Sear the shrimp
Add the marinated shrimp in a single layer to the dry hot pan. Cook undisturbed for 1 to 1½ minutes until the underside turns opaque and develops a light golden sear. Flip each shrimp and cook another 45–90 seconds until just opaque throughout. Royal red shrimp are small and cook quickly—total cook time should be about 2–3 minutes.
Finish with butter and parsley
Reduce heat to medium-low, push the shrimp to the center, add the tablespoon of butter to the pan and swirl until melted, coating the shrimp. Sprinkle chopped parsley over the top and toss gently to combine. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired.
Serve
Transfer shrimp to a warm plate, serve immediately with lemon wedges alongside. Enjoy as an appetizer, over rice, or tossed with pasta or salad.