Ingredients
Equipment
Method
Instructions
- Pat the shrimp dry with paper towels (use thawed, peeled, and deveined shrimp as listed).
- Place a 12-inch skillet over medium heat and add the olive oil and butter; heat until the butter is melted and the fat shimmers but does not brown.
- In a bowl, toss the shrimp with the minced garlic, Italian seasoning, paprika, salt, and black pepper so the shrimp are evenly coated.
- Add the seasoned shrimp to the hot skillet in a single layer (do not overcrowd the pan). Cook undisturbed for 2–3 minutes, until the underside is opaque and lightly browned.
- Flip the shrimp and cook the second side for 2–3 minutes, until the shrimp are opaque, pink, and cooked through.
- About 1 minute before the shrimp are done, add the lemon zest and drizzle lemon juice to taste over the shrimp; stir once to combine and heat the lemon briefly.
- Remove the skillet from the heat, transfer the shrimp to a serving plate, sprinkle with the chopped parsley, and serve immediately.
Notes
The timing of this recipe is for large shrimp.To cook smaller or larger shrimp, adjust the amount of time you sautee them per side. medium shrimp may only need 1-2 minutes, while jumbo shrimp might need 2-4 minutes per side.
Be sure to start with raw shrimp(not the pre-cooked kind). If needed, thaw the shrimp, remove the shells, and cut out the veins. You can leave the tails on, or remove them if you prefer.
Use the whole lemon.You can add as much lemon zest and lemon juice to this recipe as you like, just be sure to zest the lemon with amicroplanebefore you cut it in half to juice it. Doing those steps the other way around is nearly impossible!
Have your side dishes ready.The shrimp literally cooks in 5 minutes and is best eaten right away. Make your sides first, and cook the shrimp last – this way everything will be ready at the same time.
To Store:Cooked shrimp will stay fresh for 3-4 days if kept in an airtight container in the fridge. Reheat gently in a skillet as needed, or enjoy cold on top of a salad.
Be sure to start with raw shrimp(not the pre-cooked kind). If needed, thaw the shrimp, remove the shells, and cut out the veins. You can leave the tails on, or remove them if you prefer.
Use the whole lemon.You can add as much lemon zest and lemon juice to this recipe as you like, just be sure to zest the lemon with amicroplanebefore you cut it in half to juice it. Doing those steps the other way around is nearly impossible!
Have your side dishes ready.The shrimp literally cooks in 5 minutes and is best eaten right away. Make your sides first, and cook the shrimp last – this way everything will be ready at the same time.
To Store:Cooked shrimp will stay fresh for 3-4 days if kept in an airtight container in the fridge. Reheat gently in a skillet as needed, or enjoy cold on top of a salad.