Ingredients:

  • 1 lb (450g) tiger shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes, adjust to taste
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped for garnish
  • Lemon wedges for serving

Instructions:

  1. Prep the Shrimp: If not already done, peel and devein the tiger shrimp. Rinse them under cold water and pat dry with paper towels to remove excess moisture.
  2. Marinate the Shrimp: In a bowl, combine the tiger shrimp with salt, black pepper, paprika, red pepper flakes, half of the minced garlic (2 cloves), and lemon juice. Toss well until all shrimp are evenly coated in seasoning. Let it marinate for about 10 minutes.
  3. Heat Oil: In a large skillet or frying pan over medium-high heat, add the olive oil. Allow it to heat up until shimmering but not smoking.
  4. Cook Shrimp: Add the marinated shrimp in a single layer into the hot skillet in batches if necessary—avoid overcrowding the pan for even cooking. Cook for about 2–3 minutes on one side without stirring until they turn pink and opaque.
  5. Add Garlic: Flip each shrimp over carefully using tongs or a spatula. Add remaining minced garlic to the pan at this stage so that it can infuse its flavor without burning.
  6. Finish Cooking: Continue cooking for another 2–3 minutes or until fully cooked through; you should see an internal temperature of around 120°F (49°C). Remove from heat once cooked.
  7. Garnish & Serve: Transfer cooked shrimp onto a serving platter or individual plates, drizzle any remaining juices from the pan over them, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.