Ingredients:

  • 1 lb (approx. 450 g) Jumbo Shrimp (Prawns), raw, peeled, and deveined
  • 1 teaspoon Extra Virgin Olive Oil (for pre-seasoning)
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Unsalted Butter, cut into two pieces
  • 4 cloves Garlic, minced finely
  • ½ teaspoon Smoked Paprika (Spanish Pimentón)
  • 1 tablespoon Fresh Lemon Juice (from about half a lemon)
  • 2 tablespoons Fresh Flat-Leaf Parsley, finely chopped
  • Pinch of Flaky Sea Salt, for finishing

Instructions:

  1. Prep and Season the Shrimp: Pat the peeled and deveined shrimp aggressively dry using paper towels. This is crucial for a proper sear. Toss the dried shrimp in a bowl with 1 tsp of olive oil, salt, and pepper. Have all remaining ingredients ready for quick addition.
  2. Set the Pan and Start the Sear: Place a heavy-bottomed skillet over medium-high heat. Add 2 Tbsp of olive oil and one piece (1.5 Tbsp) of the unsalted butter. Allow the butter to melt and foam. Add half of the seasoned shrimp to the pan in a single layer (do not overcrowd). Cook for 90 seconds per side until opaque. Remove the first batch immediately and set aside.
  3. Finish Sautéing and Build the Sauce: Add the remaining shrimp to the hot pan and cook for 90 seconds per side. When the second batch is nearly cooked (about 30 seconds left), reduce the heat to medium-low. Add the remaining 1.5 Tbsp of butter, minced garlic, and smoked paprika to the center of the pan, stirring constantly for about 30–45 seconds until fragrant. Do not let the garlic burn.
  4. Final Touches and Plating: Return the first batch of cooked shrimp to the pan and toss everything quickly to coat thoroughly in the garlic butter sauce. Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley. Transfer immediately to a serving dish, drizzle any remaining pan sauce over the top, and finish with a pinch of flaky sea salt.