• 1 lb large shrimp (peeled and deveined, tail-on or tail-off) • 2 tbsp olive oil • 3 cloves garlic (minced) • 1 tbsp unsalted butter • 1 tsp smoked paprika • 1 tsp crushed red pepper flakes (adjust to your heat preference) • 1 tsp onion powder • 1/2 tsp black pepper • 1/2 tsp salt • 1/2 tsp dried oregano or parsley • Juice of 1/2 lemon • Fresh parsley (chopped, for garnish)
Instructions:
1. Prep the Shrimp: If the shrimp are frozen, thaw them by running cold water over them for 5-7 minutes. Pat dry with paper towels. 2. Season the Shrimp: In a bowl, combine shrimp with paprika, onion powder, black pepper, salt, red pepper flakes, and dried herbs. Toss well to coat the shrimp evenly. 3. Heat the Pan: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. 4. Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp can become tough. 5. Add Butter and Lemon: Once shrimp are cooked, lower the heat and add butter. Let it melt, then squeeze in the lemon juice. Toss everything in the buttery lemon sauce for 1 minute. 6. Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and serve immediately.
