Perfect shrimp every time 
Perfect shrimp every time  is a easy American recipe that serves 3. 200 calories per serving. Recipe by benjamins.kitchen on YouTube.
Prep: 41 min | Cook: 8 min | Total: 59 min
Cost: $21.49 total, $7.16 per serving
Ingredients
- 1 pound Shrimp (peeled, deveined, jumbo size; keep dry before cooking)
- 3 tablespoons Extra-Virgin Olive Oil (divided: 2 tbsp for marinating, 1 tbsp for pan)
- 2 cloves Garlic (fresh, minced)
- 1 teaspoon Jalapeño Salt (special salt from Snake and Barrel; can substitute with sea salt + pinch cayenne)
- 2 tablespoons Fresh Parsley (flat‑leaf, chopped)
- 0.5 Lemon (juice of half a lemon, freshly squeezed)
- 2 Shallots (diced, about 1/4 cup; can substitute with yellow onion)
Instructions
Dry the Shrimp
Pat the peeled, deveined shrimp completely dry with paper towels; any moisture will prevent a good sear.
Time: PT2M
Marinate Shrimp
In a mixing bowl combine the dry shrimp with 2 tbsp extra‑virgin olive oil, minced garlic, jalapeño salt, and chopped parsley. Toss to coat evenly.
Time: PT5M
Refrigerate to Marinate
Cover the bowl tightly with plastic wrap and place it in a Pyrex container in the refrigerator for 30 minutes.
Time: PT30M
Prepare Shallots
While the shrimp marinate, dice the shallots (or substitute onion) into small pieces, about 1/4 cup total.
Time: PT3M
Heat the Skillet
Add 1 tbsp extra‑virgin olive oil to the skillet and heat over medium‑high until the oil shimmers.
Time: PT2M
Temperature: Medium‑high heat
Sauté Shallots
Add the diced shallots to the hot oil and sauté until translucent, about 3 minutes.
Time: PT3M
Temperature: Medium‑high heat
Sear the Shrimp
Add the marinated shrimp to the skillet in a single layer, arranging them clockwise. Cook 2‑3 minutes on the first side without moving.
Time: PT3M
Temperature: Medium‑high heat
Flip and Finish
Flip each shrimp and cook the other side for another 2‑3 minutes. Then turn off the heat; residual heat will finish cooking the shrimp.
Time: PT3M
Add Lemon Juice
Immediately after turning off the heat, drizzle the juice of half a lemon over the shrimp and give a quick toss.
Time: PT1M
Serve or Chill
Serve the shrimp hot, or transfer to a plate, cover, and chill in the refrigerator for later use in a salad.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 20 g
- Carbohydrates
- 2 g
- Fat
- 10 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten‑Free, Dairy‑Free
Allergens: Shellfish
Ingredient Substitutions
- Instead of Shrimp: Large shrimp
- Instead of Extra-Virgin Olive Oil: Canola oil, vegetable oil
- Instead of Garlic: Garlic paste
- Instead of Jalapeño Salt: Sea salt with cayenne pepper
- Instead of Fresh Parsley: Cilantro
- Instead of Lemon: Lime juice
- Instead of Shallots: Yellow onion
Equipment Needed
- Skillet
- Mixing Bowl
- Plastic Wrap
- Pyrex Container
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Spatula or Tongs
Critical Steps — Do Not Skip
- Dry the shrimp thoroughly before marinating.
- Do not overcook; shrimp need only 2‑3 minutes per side.
- Use a hot pan and avoid adding wet shrimp to prevent steaming.
- Turn off heat after flipping to let residual heat finish cooking.
Chef Tips from the Video
- Use a high‑quality extra‑virgin olive oil for flavor and a good sear.
- Add the lemon juice after turning off the heat to preserve its fresh aroma.
- Arrange shrimp in a clockwise pattern to keep track of which side was cooked first.
Troubleshooting
Shrimp are rubbery and tough.
They were overcooked. Reduce cooking time to 2‑3 minutes per side and remove from heat while still slightly pink; residual heat will finish cooking.
Shrimp stick to the pan.
Make sure the pan is hot and the shrimp are completely dry before adding. Add a little more oil if needed.
Shrimp are pale and not seared.
Pan was not hot enough or shrimp were too wet. Pat dry thoroughly and preheat the skillet until the oil shimmers.
Storage
Refrigerator: Store cooked shrimp in an airtight container for up to 2 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the shrimp up to 2 hours for deeper flavor.
- Cook the shrimp fully, then chill and add to salads or tacos later.
- Lemon juice can be added just before serving to keep the shrimp bright.
Frequently Asked Questions
What is the cultural significance and history of seared shrimp with jalapeño salt in American cuisine?
While shrimp have long been a staple of coastal American cooking, the use of flavored salts like jalapeño salt reflects a modern fusion trend that blends Mexican spice influences with classic seafood preparation.
What are traditional regional variations of garlic shrimp dishes in the United States?
In the Gulf Coast, shrimp are often boiled with Cajun seasoning; in the Pacific Northwest, they may be grilled with lemon and dill. The benjamins.kitchen version adds a Mexican‑inspired jalapeño salt for a unique twist.
How is garlic parsley seared shrimp traditionally served in American seafood restaurants?
It is commonly presented hot on a platter with lemon wedges, sometimes over a bed of mixed greens or alongside a light salad, allowing diners to enjoy the shrimp warm or chilled for a salad topping.
What occasions or celebrations is seared shrimp with jalapeño salt commonly associated with in American culture?
The dish is popular for date nights, cocktail parties, and summer gatherings because it’s quick, elegant, and pairs well with wine or craft cocktails.
What authentic ingredients are essential for this shrimp recipe versus acceptable substitutes?
Fresh garlic, extra‑virgin olive oil, and a quality jalapeño‑infused salt are key. If the specialty salt is unavailable, a mix of sea salt and a pinch of cayenne pepper works well.
What other American side dishes pair well with garlic parsley seared shrimp?
Light salads with citrus vinaigrette, grilled corn, avocado salsa, or a simple herb‑buttered rice pilaf complement the bright flavors of the shrimp.
How does the YouTube channel benjamins.kitchen specialize in cooking content?
benjamins.kitchen focuses on straightforward, technique‑driven home cooking videos that emphasize flavor fundamentals, quick prep, and practical kitchen hacks for everyday cooks.
What are the most common mistakes to avoid when making garlic parsley seared shrimp at home?
Common errors include overcooking the shrimp, using wet shrimp which prevents searing, and adding lemon juice too early, which can cause the shrimp to become soggy.
Why does this shrimp recipe use a short high‑heat sear instead of a longer low‑heat cooking method?
Shrimp are delicate; a brief high‑heat sear quickly locks in moisture and creates a caramelized exterior while keeping the interior tender, whereas low heat can overcook and make them rubbery.
Can I make garlic parsley seared shrimp ahead of time and how should I store it?
Yes, you can sear the shrimp, let them cool, and refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet or serve cold as a salad topping.
Last updated: September 6, 2026
