Perfect shrimp every time 

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

1. Dry the Shrimp

   Pat the peeled, deveined shrimp completely dry with paper towels; any moisture will prevent a good sear.

   Time: PT2M

2. 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

3. 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

4. Prepare Shallots

   While the shrimp marinate, dice the shallots (or substitute onion) into small pieces, about 1/4 cup total.

   Time: PT3M

5. 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

6. Sauté Shallots

   Add the diced shallots to the hot oil and sauté until translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium‑high heat

7. 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

8. 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

9. 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

10. 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