Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) large raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp kosher salt (or 1/4 tsp fine sea salt)
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- Pinch red pepper flakes
- 2 tbsp unsalted butter
- 3 cloves garlic, finely minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives or dill
- 1–2 tsp fresh lemon juice, plus lemon wedges for serving
Do This
- 1. Pat shrimp very dry with paper towels, then toss with olive oil, salt, pepper, smoked paprika, and red pepper flakes.
- 2. Heat a large heavy skillet over medium-high until hot.
- 3. Add 1 tbsp butter to the skillet; when foamy, add half the shrimp in a single layer.
- 4. Sear 1–2 minutes per side until opaque and lightly browned; transfer to a bowl and repeat with remaining shrimp and butter.
- 5. Reduce heat to medium-low, add garlic to the empty pan, and cook 30–45 seconds, stirring constantly.
- 6. Return all shrimp to the skillet, add parsley, chives, and lemon juice; toss 30–60 seconds to coat in garlicky butter.
- 7. Taste, adjust salt and lemon, then serve hot as bite-size shrimp with toothpicks or over toasted bread.
Why You’ll Love This Recipe
- Fast enough for a weeknight snack, impressive enough for guests.
- Big, bold garlic-butter flavor with fresh herbs and a hint of heat.
- Cooks in one skillet with simple ingredients you probably have on hand.
- Perfect on its own, with crusty bread, or as a topper for salads and pasta.
Grocery List
- Produce: 1 head garlic, 1 bunch fresh flat-leaf parsley, 1 small bunch fresh chives or dill, 1–2 lemons.
- Dairy: Unsalted butter.
- Pantry: 1 lb raw shrimp (fresh or frozen), olive oil, kosher salt or sea salt, black pepper, smoked paprika, red pepper flakes, crusty bread or baguette (optional).
Full Ingredients
For the Skillet-Seared Shrimp Bites
- 1 lb (450 g) large raw shrimp, 21–25 count, peeled and deveined (tails on or off, your choice)
- 1 tbsp olive oil
- 1/2 tsp kosher salt (or 1/4 tsp fine sea salt), plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (or sweet paprika)
- Pinch red pepper flakes (about 1/8 tsp; add more for extra heat)
For the Garlic, Butter, and Herbs
- 2 tbsp unsalted butter
- 3 cloves garlic, finely minced
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1 tbsp finely chopped fresh chives or fresh dill
- 1–2 tsp fresh lemon juice (to taste)
- Optional: 1/2 tsp finely grated lemon zest for extra brightness
For Serving (Optional)
- Lemon wedges
- Extra chopped fresh herbs
- Crusty bread or toasted baguette slices
- Toothpicks or cocktail skewers for easy snacking
Step-by-Step Instructions
Step 1: Prep and dry the shrimp
If using frozen shrimp, thaw them completely first: place in a bowl under cold running water for 5–10 minutes, stirring occasionally, until thawed. Drain very well.
Peel and devein the shrimp if they are not already cleaned. You can leave the tails on for a more elegant presentation or remove them for easier bite-size snacking. Pat the shrimp very dry on all sides with paper towels; this step is key for good searing and browning.
Step 2: Season the shrimp
Place the dried shrimp in a medium bowl. Drizzle with the olive oil, then sprinkle over the kosher salt, black pepper, smoked paprika, and red pepper flakes. Toss gently with your hands or a spatula until every shrimp is lightly coated and the seasoning looks evenly distributed. Set aside while you heat the pan; they do not need to marinate.
Step 3: Preheat the skillet
Set a large heavy skillet (cast iron or stainless steel works best, about 10–12 inches wide) over medium-high heat. Let it heat for 2–3 minutes until very hot. You can test by flicking in a drop of water; it should sizzle and evaporate almost immediately. A properly preheated pan helps the shrimp sear quickly instead of steaming.
Step 4: Sear the shrimp in batches
Add 1 tbsp of the butter to the hot skillet. Swirl until melted and foamy. Immediately add about half of the seasoned shrimp in a single layer, making sure not to overcrowd the pan. If they are stacked, they will steam instead of searing.
Cook the first side for 1–2 minutes, until the undersides look lightly golden and the edges are turning opaque. Flip each shrimp with tongs and cook another 1–2 minutes, just until opaque all the way through and slightly curled. Transfer the cooked shrimp to a clean bowl.
Add the remaining 1 tbsp butter to the skillet, let it melt, and repeat with the rest of the shrimp. Transfer all cooked shrimp to the bowl and keep the skillet on the stove—do not wash it; the browned bits are full of flavor.
Step 5: Make the garlic butter in the same pan
Reduce the heat to medium-low. If the pan looks very dry, you can add an extra teaspoon of butter or a small splash of olive oil. Add the minced garlic to the skillet and stir constantly for 30–45 seconds, scraping up any browned bits from the bottom. The garlic should turn fragrant and just barely golden at the edges; avoid letting it brown deeply or burn, as that will make it bitter.
If using lemon zest, stir it into the garlic now so it blooms in the warm butter for extra aroma.
Step 6: Toss shrimp with herbs, butter, and lemon
Return all the cooked shrimp and any juices from the bowl back into the skillet. Sprinkle in the chopped parsley and chives (or dill). Drizzle with 1–2 teaspoons of fresh lemon juice, to taste.
Toss everything together for 30–60 seconds over medium-low heat, just until the shrimp are coated in the garlicky herb butter and heated through. Taste a shrimp and adjust with a pinch more salt, lemon, or red pepper flakes if you like more tang or heat.
Transfer the shrimp and all the buttery pan juices to a warm serving dish. Garnish with extra herbs and lemon wedges. Serve immediately as bite-size shrimp with toothpicks, or pile onto toasted bread to soak up the sauce.
Pro Tips
- Dry shrimp = better sear. Patting the shrimp very dry before seasoning prevents excess moisture and helps you get that light golden crust instead of pale, steamed shrimp.
- Do not overcook. Shrimp are done as soon as they turn opaque and curl into a loose “C” shape. If they curl tightly into an “O,” they are likely overcooked and can turn rubbery.
- Garlic goes in at the end. Adding garlic after searing the shrimp keeps it from burning in the hot pan and gives you a sweeter, more aromatic flavor.
- Use a heavy skillet. Cast iron or thick stainless steel holds heat well, helping the shrimp sear quickly and evenly.
- Make it a meal. Spoon the shrimp and buttery pan sauce over rice, pasta, or roasted vegetables to turn this snack into a full dinner.
Variations
- Cajun-style shrimp bites: Swap the smoked paprika and red pepper flakes for 1–1 1/2 tsp of your favorite Cajun or Creole seasoning. Taste before adding extra salt, since many blends are salty.
- Lemony garlic shrimp: Double the lemon juice, skip the smoked paprika, and add extra lemon zest for a bright, citrus-forward version that is great over greens.
- Extra-rich buttery version: Add an extra tablespoon of butter when you toss the shrimp with the garlic and herbs, and serve with plenty of toasted bread to soak up the sauce.
Storage & Make-Ahead
This dish is best eaten hot from the skillet, but you can store leftovers. Cool the shrimp completely, then transfer to an airtight container with any remaining sauce. Refrigerate for up to 2 days. To reheat, warm gently in a skillet over low heat with a small splash of water or extra butter, just until heated through; avoid boiling or high heat, which can toughen the shrimp. You can also prep ahead by cleaning and drying the shrimp, chopping the garlic and herbs, and measuring out the seasonings; keep everything chilled separately and cook just before serving for the best texture and flavor.
Nutrition (per serving)
Approximate for 1 of 3 servings (without bread): about 270 calories; 33 g protein; 15 g fat; 1–2 g carbohydrates; 0 g fiber; around 430 mg sodium (will vary based on exact salt and butter used). Adding bread or other sides will increase calories and carbohydrates.
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