Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Dry shrimp sears better and prevents steaming.

In a medium bowl, combine kosher salt, black pepper, paprika, and garlic powder. Toss the shrimp with the olive oil, then sprinkle the spice mix over the shrimp and toss until evenly coated.

Let the seasoned shrimp rest at room temperature for 10 minutes (or refrigerate up to 30 minutes) to allow flavors to meld.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add the seasoned shrimp in a single layer. Cook without moving for 1.5–2 minutes, until the underside is pink and slightly golden.

Flip the shrimp and cook the other side for 1–2 minutes, until the shrimp are opaque, firm, and register 120–125°F (49–52°C) for medium-rare to medium. Do not overcook — shrimp will continue to cook slightly after removal.

Reduce heat to medium-low and push the cooked shrimp to one side of the pan. Add the butter to the empty side; once melted, add the minced garlic and cook for 20–30 seconds until fragrant, taking care not to burn it.

Stir the garlic-butter into the shrimp, add the lemon juice, chopped parsley, and red pepper flakes. Toss briefly to coat and warm through for 20–30 seconds.

Taste and adjust seasoning with a pinch of salt or more lemon as desired. Remove from heat.

Serve immediately with lemon wedges alongside. Shrimp can be served over rice, pasta, salad, or with crusty bread to soak up the garlic-butter sauce.