Colossal Shrimp Recipe

Prepare shrimp

Rinse the colossal shrimp under cold water and pat them dry thoroughly with paper towels. If not already deveined/peeled, remove the shell and vein, leaving tails on or off per preference.

Make marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp kosher salt and 1 tsp red pepper flakes (if using). Whisk until evenly combined.

Marinate shrimp

Add the dried shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes for best texture — the acid will begin to firm the shrimp.

Make compound butter

While shrimp marinate, combine 4 tbs softened unsalted butter, 2 tbs finely chopped parsley, 1 tsp lemon zest, 1 tsp sea salt and 1 tsp freshly ground black pepper in a small bowl. Mix until smooth and well incorporated. Transfer to plastic wrap, shape into a small log if desired, and refrigerate until ready to use (or keep at room temperature briefly if serving immediately).

Preheat pan

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot, about 2–3 minutes. Add a thin film (about 1 tbs) of olive oil and swirl to coat.

Sear shrimp

Remove shrimp from marinade, letting excess drip off (reserve marinade). Place shrimp in a single layer in the hot skillet, cooking in batches if needed so they don't crowd. Sear for 1.5–2 minutes per side — you want a golden char and opaque flesh. Total cook time for colossal shrimp is typically 3–4 minutes depending on thickness. Do not overcook.

Deglaze and finish

If you reserved marinade, pour it into the hot pan after flipping the shrimp (and bring to a simmer for 30–60 seconds) to cook out raw marinade. Push shrimp to the side and add 1–2 tbs of the compound butter into the pan; spoon the melted butter over the shrimp for 30 seconds to glaze and finish. Alternatively, add a slice of the compound butter on top of each shrimp just after removing the pan from heat so it melts into them.

Rest and serve

Transfer shrimp to a serving platter. Sprinkle with extra chopped parsley and arrange lemon wedges alongside. Serve immediately with crusty bread to mop up juices or over steamed rice or pasta. Leftovers can be refrigerated in a covered container for up to 2 days.