Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined (tails on or off per preference)
  • 1/2 teaspoon kosher salt (or 3/4 teaspoon table salt), divided
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil (45 ml)
  • 1 tablespoon unsalted butter (14 g) — optional, for silky finish
  • 6 large garlic cloves (about 24–30 g), thinly sliced
  • 2–3 fresh red chilies (e.g., Fresno, red jalapeño, or 2 Thai bird’s eye chilies for more heat), thinly sliced lengthwise (about 25–35 g)
  • 1/4–1/2 teaspoon red pepper flakes (optional; for extra heat)
  • 2 tablespoons fresh lemon juice (about 1 lemon) (30 ml)
  • 2 tablespoons chopped flat-leaf parsley (about 8 g)
  • Lemon wedges, for serving
  • Optional: 2 tablespoons dry white wine or dry sherry (30 ml) — for deglazing
  • Optional: 1/2 teaspoon smoked paprika — for smoky depth

Instructions:

  1. Prep: Pat shrimp dry with paper towels; season with half the salt and pepper. Slice garlic thinly. Slice chilies and remove seeds to reduce heat if desired. Chop parsley and juice lemon.
  2. Warm the pan: Heat a 10–12 inch heavy skillet over medium heat. Add olive oil and, if using, butter; warm until the oil shimmers.
  3. Flavor the oil: Add sliced garlic and chilies to the pan. Sauté, stirring, until garlic is fragrant and just turning light golden, about 30–60 seconds. Watch carefully to avoid burning.
  4. Cook the shrimp: Increase heat to medium-high. Add shrimp in a single layer (don't overcrowd; cook in batches if necessary). Sear without moving about 45–60 seconds, flip and cook another 30–90 seconds until shrimp are opaque, pink and curl into a loose C.
  5. Deglaze & finish: If using wine or sherry, add it now and scrape up browned bits for 15–30 seconds. Add lemon juice and the remaining salt. Stir in parsley and remove from heat.
  6. Serve: Transfer to a warm serving dish, drizzle with pan juices, and serve immediately with lemon wedges and crusty bread or rice as desired.