Description

A vibrant and flavorful sautéed shrimp recipe bursting with garlic, lemon, and a hint of spice. This quick and easy dish features perfectly seared shrimp tossed in a buttery, mildly spicy sauce enhanced with paprika, fresh parsley, and a tangy white wine reduction. Ideal for a fast weeknight dinner or elegant appetizer, this recipe highlights fresh ingredients and simple techniques for maximum taste.

Ingredients

Scale

Shrimp and Seasoning

1 lb shrimp (fresh or frozen)
0.5-1 tsp salt (to taste)
0.25 tsp crushed red pepper flakes
0.5 tsp paprika
0.5 tbsp fresh parsley (chopped)
2 tsp fresh lemon juice
0.5 tbsp fresh lemon juice

Cooking Ingredients

1 tbsp canola oil
4 cloves garlic (minced)
2 tbsp unsalted butter
1 tbsp unsalted butter
0.5 cup dry white wine
2 tbsp vegetable or chicken stock

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Instructions

Heat the Oil: Start by heating the canola oil in a large pan over medium heat. Allow the oil to shimmer, which should take about 2 minutes, ensuring a perfect sear for the shrimp.
Sauté the Garlic: Add the freshly minced garlic to the pan and sauté until it’s fragrant and slightly golden, about 1 minute. Take care not to burn the garlic, as this will impart bitterness.
Cook the Shrimp: Gently place the shrimp in the pan and cook them until they begin to turn pink. This will take about 2-3 minutes on each side, ensuring an even cook and a tender texture.
Add Seasoning: Squeeze in the fresh lemon juice, then sprinkle in the salt, crushed red pepper flakes, paprika, and chopped parsley. Stir well to fully coat the shrimp with these vibrant flavors.
Melt the Butter: Add 2 tablespoons of unsalted butter to the pan and allow it to melt completely. Continue cooking the shrimp in the buttery sauce for an additional 1-2 minutes until the shrimp are fully cooked through and nicely glazed.
Prepare the Sauce: In a separate small pan, melt 1 tablespoon of unsalted butter over medium heat. Pour in the white wine, remaining lemon juice, and vegetable or chicken stock. Let this mixture simmer until the sauce reduces slightly, about 3-5 minutes, concentrating the flavors.
Serve: Plate the succulent sautéed shrimp warm and garnish with extra fresh parsley for color and freshness. Serve the white wine lemon sauce on the side for dipping, enhancing each bite with its tangy richness.

Notes

Use fresh or high-quality frozen shrimp for the best flavor and texture.
Adjust the crushed red pepper flakes according to your preferred spice level.
Do not overcook the shrimp; they cook quickly and become rubbery if left too long.
The white wine sauce can be substituted with extra stock if you prefer a non-alcoholic version.
Serve with crusty bread or over pasta to make it a more substantial meal.