Pat the shrimp dry with paper towels. If not already done, peel and devein the shrimp, leaving tails on or off as preferred. Drying helps the seasoning stick and promotes a good sear.

Make the spice mixture

In a medium bowl combine smoked paprika, ground cumin, ground coriander, cayenne pepper, brown sugar, kosher salt, and black pepper. Stir to blend evenly.

Marinate

Add the minced garlic, olive oil, and lemon juice to the spice mixture and stir to form a paste. Add the shrimp and toss until every shrimp is evenly coated. Let sit at room temperature for 10–15 minutes or refrigerate up to 30 minutes (no longer than 30 minutes to avoid texture change).

Cook & Finish

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add the butter and let it melt and foam. Add the shrimp in a single layer without crowding (cook in batches if necessary). Sear shrimp 1.5–2 minutes per side until opaque and pink with light charred edges. Total cook time per batch ~3–4 minutes. Do not overcook.

Combine and glaze

If cooking in batches, return all cooked shrimp to the pan for 30 seconds to 1 minute, tossing to coat in any pan juices and melted butter so the spices form a light glaze.

Garnish & serve

Remove from heat, sprinkle with chopped fresh parsley, and serve immediately with lemon wedges alongside for squeezing over the shrimp.