Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter, melted
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1.5 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp brown sugar
  • 1 tsp fresh parsley, chopped
  • 4 lemon wedges

Instructions:

  1. Dry the shrimp. Use paper towels to pat the 1 lb large shrimp until they are completely dry to the touch.
  2. Mix the spices. In a small bowl, combine 1.5 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 0.5 tsp cayenne, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp brown sugar.
  3. Apply the butter. Toss the shrimp in 3 tbsp melted butter until every nook and cranny is coated.
  4. Dredge thoroughly. Sprinkle the spice mix over the buttered shrimp and toss gently. The shrimp should look completely breaded in spices.
  5. Heat the pan. Place your skillet over medium high heat and add 1 tbsp neutral oil. Wait until the oil shimmers and just starts to wisps of smoke appear.
  6. Arrange the shrimp. Place the shrimp in the pan in a single layer. Listen for a loud, immediate sizzle.
  7. Sear the first side. Cook for 2 minutes without moving them.
  8. Flip and finish. Flip the shrimp using tongs. Cook for another 2-3 minutes until the shrimp are opaque and the spices look dark and toasted.
  9. Deglaze briefly. Squeeze one of the 4 lemon wedges over the hot pan. The steam will lift any stuck flavor bits (fond) back onto the shrimp.
  10. Garnish and serve. Remove from heat, sprinkle with 1 tsp fresh parsley, and serve immediately with the remaining lemon wedges.