If not already done, peel and devein the shrimp leaving tails on or removing them per preference. Pat shrimp dry with paper towels—dryness helps achieve a good sear.

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, black pepper, kosher salt, and red pepper flakes. Whisk to combine.

Add the shrimp to the bowl and toss until evenly coated. Let marinate at room temperature for 10–15 minutes (or refrigerate for up to 30 minutes). Do not marinate longer than 30 minutes for acidic marinades to avoid rubbery texture.

Cooking & finishing

Sear shrimp

Heat a large skillet over medium-high heat until hot. Add 1 tbs olive oil (or use 1 tbs oil + 1 tbs butter) and swirl to coat. Add shrimp in a single layer without crowding; cook in batches if necessary. Sear shrimp 1.5–2 minutes on the first side until pink at the edges and golden underneath.

Flip shrimp and add the remaining 2 tbs butter to the pan. If using, pour 1 tbs white wine or chicken broth into the pan now to deglaze and create a light sauce. Cook another 1–1.5 minutes until shrimp are opaque through and firm to the touch (internal temperature ~120–130°F for medium; do not overcook).

Remove skillet from heat. Stir in chopped parsley and a squeeze of lemon juice to taste (use remaining lemon wedges for serving). Taste and adjust seasoning with additional salt or pepper as needed.

Serve immediately with lemon wedges. Suggested pairings: rice, pasta, crusty bread, salad, or tacos.