Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped fresh parsley
Execution
Dry and Season the Shrimp: Pat the shrimp thoroughly dry with paper towels. Season evenly with the kosher salt, black pepper, and paprika so the shrimp are well coated before cooking.
Heat the Skillet: Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, then heat until the butter is melted and the pan is hot.
Sear the Shrimp: Add the shrimp in a single layer, leaving a little space between each one. Cook for about 1–2 minutes on the first side, until the bottoms are lightly golden and the shrimp begin turning pink.
Flip and Finish Cooking: Turn the shrimp and cook for another 1–2 minutes, until they are opaque and just cooked through. Transfer them to a plate immediately so they do not overcook.
Make the Garlic Butter Sauce: Reduce the heat to medium-low and add the remaining 3 tablespoons of butter. Stir in the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
Add Lemon and Parsley: Stir in the lemon juice and lemon zest, scraping up any flavorful browned bits from the bottom of the skillet. Remove the pan from the heat and stir in the chopped parsley.
Coat the Shrimp: Return the cooked shrimp to the skillet and gently toss them in the garlic butter sauce for about 30 seconds, just until evenly coated and warmed through.
Serve Immediately: Spoon the shrimp and garlic butter sauce onto serving plates and serve hot. Pair with rice, pasta, mashed potatoes, roasted vegetables, or crusty bread for a complete dinner.
Additional tips
- Dry the shrimp well before cooking so they sear instead of releasing excess moisture into the pan.
- Avoid overcrowding the skillet. If necessary, cook the shrimp in two batches to maintain high heat and better browning.
- Shrimp cook very quickly, so remove them as soon as they turn opaque and curl into a loose “C” shape. Tight, deeply curled shrimp are often overcooked.
- For extra heat, add a pinch of red pepper flakes to the garlic butter sauce.
- If using frozen shrimp, thaw them completely and pat them dry before seasoning and cooking.
