Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 tsp (2g) paprika
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest
  • 1 tbsp (3g) fresh parsley, chopped

Instructions:

  1. Pat the shrimp thoroughly dry with paper towels. In a small bowl, toss the shrimp with salt, pepper, and paprika until evenly coated.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  3. Add the shrimp in a single layer, leaving space between each piece. Sear for 2 minutes without moving them until they develop a golden-brown edge.
  4. Flip the shrimp and cook for another 1–2 minutes until they are opaque and form a 'C' shape.
  5. Reduce heat to medium. Push the shrimp to the sides of the pan and add the butter and minced garlic to the center.
  6. Sauté the garlic for 30–60 seconds until fragrant.
  7. Toss the shrimp back into the garlic butter, remove from heat, and stir in the lemon juice, lemon zest, and fresh parsley.