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Ingredients
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Shrimp
To Serve (optional)
Method
Shrimp
- 1
Prepare shrimp
Pat the 2 large raw shrimp dry with paper towels. If not already done, peel and devein them leaving the tails on for presentation. Drying helps achieve a good sear.
- 2
Season shrimp
Lightly season both sides of each shrimp with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Sprinkle the smoked paprika (1/8 tsp) evenly over the shrimp and, if using, a pinch (1/16 tsp) of red pepper flakes for heat.
- 3
Heat pan
Place a skillet over medium-high heat. Add 1/2 tablespoon olive oil and let it heat until shimmering but not smoking (about 1 minute).
- 4
Cook garlic briefly
Reduce heat to medium and add 1/2 tablespoon minced garlic to the pan. Sauté for 15–20 seconds until fragrant but not browned.
- 5
Sear shrimp
Increase heat back to medium-high. Add the seasoned shrimp in a single layer, pressing gently so the surface contacts the pan. Sear for 1.5–2 minutes on the first side without moving them so a golden crust forms.
- 6
Flip and baste
Flip the shrimp and add 1 tablespoon unsalted butter to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and garlic over the shrimp repeatedly (basting) for another 1–1.5 minutes, until the shrimp are opaque throughout and the tail sections curl slightly. Internal temperature should reach 120–130°F (49–54°C) for peak tenderness.
- 7
Finish with lemon and parsley
Remove the pan from heat. Squeeze 1/2 tablespoon fresh lemon juice over the shrimp and sprinkle 1/2 tablespoon chopped parsley. Give the pan a quick spooning of the garlicky butter over the shrimp to glaze them.