Garlic seared shrimp


olive oil

4 tsp, extra-virgin, divided

uncooked shrimp

20 large, peeled and deveined

garlic clove(s)

6 medium clove(s), minced


1½ tsp, pimentón variety (sweet smoked paprika)

fresh parsley

1 Tbsp, chopped


1 Tbsp, fresh, chopped (plus more for garnish)

fresh lemon juice

½ tsp

table salt

1 pinch


  1. Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add half of shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate. Repeat with remaining shrimp and 1 tsp oil.
  2. Reduce heat to medium-high; add remaining 2 tsp oil. Add garlic; cook, stirring, until light golden but not browned, about 2 minutes. Stir in pimentón; return shrimp to pan. (If pan is too small to hold shrimp, divide ingredients in half and cook in two batches.)
  3. Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice and salt.
  4. Serve shrimp with pan sauce spooned over top; garnish with cilantro.
  5. Serving size: 5 shrimp


Image Source:*Kevin Mazur/WireImage