Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb large shell-on shrimp (16/20 or 21/25 count), deveined
- 1/3 cup all-purpose flour
- 2 tsp sweet paprika + 1/4 tsp cayenne
- 1 tsp kosher salt, 1/2 tsp black pepper
- 6 tbsp unsalted butter + 2 tbsp olive oil
- 10 garlic cloves, very finely minced
- 1 tbsp fresh lemon juice + lemon wedges
- 2 tbsp water (to loosen pan sauce)
- 3 tbsp chopped flat-leaf parsley
- 3 cups hot cooked medium-grain rice
Do This
- 1. Pat shrimp dry. Toss with flour, paprika, cayenne, salt, and pepper; rest 10 minutes.
- 2. Heat a 12-inch skillet on medium-high (aim for a hot surface, about 375°F). Add olive oil and 4 tbsp butter.
- 3. Sizzle half the garlic for 30 seconds; scoop garlic out so it does not burn, leaving the infused butter.
- 4. Sear shrimp in a single layer 1.5–2 minutes per side until opaque and lightly crisp; add remaining 2 tbsp butter as you flip.
- 5. Return reserved garlic and remaining raw garlic to the pan. Add lemon juice and 2 tbsp water; toss 30–60 seconds to coat.
- 6. Spoon shrimp and garlicky butter over hot rice; finish with parsley and lemon wedges.
Why You’ll Love This Recipe
- Authentic North Shore vibes: shell-on shrimp with a paprika-kissed, garlicky butter sauce.
- Fast and weeknight-friendly: 25 minutes, start to finish.
- Maximum flavor with simple pantry staples.
- That sauce soaks into the rice—every bite is buttery, garlicky, and bright with lemon.
Grocery List
- Produce: 10 garlic cloves, 1 lemon, 1 small bunch flat-leaf parsley
- Dairy: Unsalted butter
- Pantry: Large shell-on shrimp (1.5 lb), olive oil, all-purpose flour, sweet paprika, cayenne pepper, kosher salt, black pepper, medium-grain (Calrose) or jasmine rice
Full Ingredients
Shrimp and Seasoning
- 1.5 lb large shell-on shrimp (16/20 or 21/25 count), deveined but shells left on
- 1/3 cup all-purpose flour
- 2 tsp sweet paprika
- 1/4 tsp cayenne pepper (add more to taste)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Garlic-Butter Sauce
- 6 tbsp unsalted butter
- 2 tbsp olive oil
- 10 garlic cloves, very finely minced (about 3 tbsp)
- 1 tbsp fresh lemon juice
- 2 tbsp water (or low-sodium chicken broth)
- 3 tbsp chopped flat-leaf parsley, divided (2 tbsp for the pan, 1 tbsp for finishing)
- Lemon wedges, for serving
To Serve
- 3 cups hot cooked medium-grain rice (Calrose) or jasmine rice
Step-by-Step Instructions
Step 1: Cook the rice and prep the shrimp
If you need to cook rice, make 3 cups cooked: rinse 1 cup medium-grain rice until water runs clear. Combine with 1 1/4 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 18 minutes. Rest 5 minutes, then fluff and keep warm.
Meanwhile, snip along the back of each shrimp shell with kitchen scissors and remove the vein, keeping shells on. Rinse quickly and pat very dry. Dry shrimp = better browning.
Step 2: Season and lightly dredge
In a bowl, whisk flour, paprika, cayenne, salt, and black pepper. Add shrimp and toss to evenly coat. Shake off excess flour and let the shrimp rest 10 minutes so the flour hydrates and clings to the shells.
Step 3: Build garlicky butter base
Heat a large (12-inch) heavy skillet over medium-high until hot (a drop of water should sizzle instantly; surface about 375°F if using an infrared thermometer). Add olive oil and 4 tbsp butter; when butter foams, add half the minced garlic. Stir just until fragrant and lightly sizzling, 30–45 seconds, then immediately scoop the garlic out to a small bowl to prevent burning, leaving the infused butter in the pan.
Step 4: Sear the shrimp
Add shrimp in a single layer without crowding. Sear 1.5–2 minutes until the underside is lightly golden. Flip, add the remaining 2 tbsp butter, and cook another 1.5–2 minutes until the shrimp are opaque and just firm, 125–130°F at the thickest part. Work in batches if needed; transfer cooked shrimp to a warm plate while you finish the rest.
Step 5: Finish with garlic, lemon, and parsley
Return all shrimp to the pan (if you batched), then add the reserved sautéed garlic and the remaining raw garlic. Add lemon juice and 2 tbsp water; toss and simmer 30–60 seconds to form a glossy, garlic-studded butter sauce. Stir in 2 tbsp parsley. Taste and adjust salt, lemon, or heat as desired.
Step 6: Plate and serve over rice
Mound hot rice onto plates. Spoon shrimp over the top and pour every last buttery bit from the pan over the rice so it soaks in. Finish with the remaining 1 tbsp parsley and serve with lemon wedges.
Pro Tips
- Keep shells on for maximum flavor and that classic North Shore feel—the shells protect the shrimp and hold the buttery garlic.
- Garlic can burn fast. Sizzle briefly, remove it, then add it back at the end for big flavor without bitterness.
- A hot, roomy pan is key. Overcrowding steams shrimp; cook in 1–2 batches for better browning.
- If your pan looks dry as you sear, add an extra tablespoon of butter—this dish should be generously saucy.
- Serve immediately so the rice absorbs the garlicky butter while it is hot and fluid.
Variations
- Spicy North Shore: Double the cayenne or add 1/2 tsp chili flakes for a fiery kick.
- Gluten-free: Swap all-purpose flour for rice flour or cornstarch for a light, crisp coating.
- Coconut rice: Cook rice with half water, half coconut milk and a pinch of salt for a subtle tropical vibe.
Storage & Make-Ahead
Best enjoyed fresh. You can prep ahead by mincing garlic and chopping parsley up to 2 days in advance; keep covered in the fridge. Dredge shrimp just before cooking. Leftovers keep 2 days in an airtight container; reheat gently in a skillet over medium-low with a splash of water or butter for 1–2 minutes just until warmed through (avoid overcooking). The garlicky butter also makes great leftovers tossed with noodles.
Nutrition (per serving)
Approximate: 557 calories; 25 g fat; 44 g carbohydrates; 33 g protein; 3 g fiber; 700 mg sodium.
