Shrimp (6) Recipe

Prepare shrimp

If not already done, peel and devein the shrimp, leaving tails on or removing as you prefer. Pat shrimp very dry with paper towels — dryness helps them sear and not steam.

Make marinade

Finely mince the garlic. In a medium bowl combine 1.5 tbs olive oil, 1 tbsp lemon juice, minced garlic, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 3/4 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp chopped parsley and 1 tsp chopped chives if using. Whisk briefly until combined.

Marinate briefly

Add the dried shrimp to the bowl and toss to coat evenly. Let sit at room temperature for 10–15 minutes (no more than 30 minutes) so flavors penetrate without starting to 'cook' the shrimp.

Heat pan

Place a 10–12 inch skillet (preferably stainless steel or cast iron) over medium-high heat. Add the remaining 1 tbs olive oil or a mix of olive oil and butter if you prefer; let it heat until shimmering but not smoking (about 1–2 minutes).

Sear shrimp

Working in a single layer, add the shrimp to the hot pan in a single layer with space between each piece. Cook without moving for 1.25–1.5 minutes until the underside is golden and slightly charred. Flip and cook the other side 1–1.25 minutes more, until shrimp are opaque and just firm (total cook time 2.5–3 minutes depending on size). Avoid overcooking — shrimp will become rubbery.

Finish with butter and lemon

When shrimp are nearly done, reduce heat to medium, add 1 tbs unsalted butter to the pan and spoon the melted butter and pan juices over the shrimp for 15–30 seconds to glaze. Remove pan from heat and squeeze the reserved lemon wedges over the shrimp to taste (about 1 tbs total).

Rest and garnish

Transfer shrimp to a serving plate. Sprinkle with remaining chopped parsley (reserve a little for garnish) and microgreens or extra parsley if using. Serve immediately with lemon wedges and crusty bread, rice, or pasta to catch the juices.