Shrimp Recipe

Thaw and pat dry

If using frozen shrimp, thaw in the refrigerator overnight or place sealed bag in cold water for 20–30 minutes. Drain and thoroughly pat shrimp dry with paper towels to allow marinade to adhere and to get a good sear.

Make marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp black pepper, 1 tsp salt, and 1 tsp red pepper flakes (if using). Whisk until blended.

Marinate shrimp

Add the shrimp to the bowl and toss until evenly coated. Let sit at room temperature for 10–15 minutes or refrigerate up to 30 minutes. Do not marinate longer than 30 minutes if the marinade contains acid (lemon) to avoid a mushy texture.

Preheat pan

Heat a large skillet or frying pan over medium-high heat until hot (about 2 minutes). Add the skillet to the stove while you prepare the shrimp so it gets very hot for a quick sear.

Sear shrimp

Add 1 tbs olive oil to the hot pan and swirl. Add shrimp in a single layer without overcrowding (work in two batches if necessary). Cook undisturbed for 1.5–2 minutes until the underside is pink and slightly charred. Flip and cook another 1–1.5 minutes until opaque and just cooked through (internal temperature about 120–140°F). Shrimp cook quickly—do not overcook.

Add butter and aromatics

Reduce heat to medium-low. Push shrimp to one side of the pan, add 1 tbs butter to the empty side and let melt. Spoon the melted butter and any pan juices over the shrimp for 30 seconds to glaze and add richness.

Finish with herbs and lemon

Remove pan from heat, sprinkle chopped parsley over the shrimp and squeeze lemon wedges over top to taste. Toss gently to combine and taste for seasoning; add a pinch of salt or a squeeze more lemon if desired.

Transfer shrimp to a serving plate. Serve immediately with lemon wedges and crusty bread to soak up juices, or over cooked rice/pasta for a complete meal.