Jumbo Gulf Shrimp Recipe

Prepare shrimp

Rinse the jumbo Gulf shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein the shrimp leaving tails on or off per preference. Dry shrimp surface will help them sear rather than steam.

Make marinade

In a medium bowl combine 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, 1 teaspoon smoked paprika, 1 teaspoon Old Bay seasoning, 1 teaspoon honey (or brown sugar), 3 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until emulsified.

Toss shrimp with marinade until evenly coated. Cover and refrigerate for 15–30 minutes. Do not marinate more than 30 minutes, as the acid in the lemon juice can begin to firm and change the texture of the shrimp.

Heat pan

Place a large skillet (preferably heavy-bottomed or cast-iron) over medium-high heat. When hot, add the remaining 1 tablespoon olive oil (if oil was fully used in marinade, add 1 tablespoon more) or a light coating to the pan. The pan should be hot enough that a drop of water sizzles and evaporates on contact.

Sear shrimp

Working in a single layer (cook in two batches if necessary to avoid crowding), add the shrimp to the hot skillet. Cook without moving for 1 1/2 to 2 minutes until the underside turns golden and begins to brown. Flip each shrimp and cook the other side for another 1 to 1 1/2 minutes. Shrimp are done when opaque throughout and firm to the touch; total cook time is about 3–4 minutes depending on size.

Finish with butter and herbs

Reduce heat to medium-low, add 2 tablespoons unsalted butter to the pan and let it melt. Spoon the melted butter over the shrimp for 30 seconds to a minute. Stir in 2 tablespoons finely chopped parsley and, if using, 1 teaspoon red pepper flakes. Taste and adjust seasoning — add a tiny pinch of salt or squeeze of lemon if needed.

Transfer shrimp to a warm serving plate and garnish with lemon wedges. Serve immediately while hot.