Grab Some Shrimp (Fresh or Frozen!) — This Is the Recipe Everyone Keeps Asking For 🍤
Grab some shrimp — fresh or frozen, it doesn’t matter as long as they’re peeled and deveined — because this easy shrimp recipe is about to become your new go-to meal. It’s fast, packed with flavor, and works just as well for a busy weeknight dinner as it does for impressing guests without stress. I’ve made this more times than I can count, and every single time someone asks for the recipe before they’ve even finished their plate.
Why This Shrimp Recipe Works Every Time
This recipe is simple on purpose. Shrimp cook quickly, absorb flavor beautifully, and don’t need complicated ingredients to shine. Whether you’re pulling a bag from the freezer or using fresh shrimp from the store, this method guarantees juicy, tender shrimp — never rubbery, never bland.
It’s also incredibly versatile. Serve it over rice, pasta, zucchini noodles, or with crusty bread to soak up every drop of sauce. Once you try it, you’ll understand why it keeps making its way back into my weekly meal rotation.
Ingredients You’ll Need
1 lb shrimp, peeled and deveined (fresh or frozen, thawed)
2 tablespoons olive oil or butter
4 cloves garlic, minced
1 teaspoon paprika
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
Optional: chili flakes for heat
Juice of ½ lemon
Fresh parsley for garnish
Simple ingredients. Big flavor. That’s the secret.
How to Make It (Step by Step)
- Pat the shrimp dry. This is key for getting that perfect sear instead of steaming.
- Heat your pan over medium-high heat and add the oil or butter.
- Add the shrimp in a single layer. Don’t overcrowd the pan — cook in batches if needed.
- Season immediately with paprika, salt, pepper, and chili flakes if using.
- Cook for 2–3 minutes per side until pink and opaque.
- Add the garlic in the final minute so it doesn’t burn.
- Finish with lemon juice and toss to coat.
- Garnish with parsley and serve hot.
That’s it. No fancy tricks, just solid technique that delivers every time.
Pro Tips for the Best Shrimp
If using frozen shrimp, thaw them completely and drain well.
Shrimp are done as soon as they turn pink — overcooking is the only way to ruin them.
Butter gives richness, olive oil keeps it lighter — choose based on your mood.
Want extra sauce? Add a splash of broth or cream at the end.
Serving Ideas
Over garlic butter pasta
With steamed rice or fried rice
Inside tacos or wraps
Alongside roasted vegetables
With warm bread for dipping
No matter how you serve it, this shrimp disappears fast.
Final Thoughts
This is one of those recipes you keep in your back pocket — quick, reliable, and always a hit. The kind of dish that makes people think you worked way harder than you did. If shrimp is on sale, grab extra… because once you make this, you’ll want it again the next day.
If you try it, don’t forget to save this recipe — you’ll be coming back for it. 🍤✨