Place the peeled and deveined shrimp in a mixing bowl. Add smoked paprika, garlic powder, crushed red pepper flakes, salt, and black pepper. Toss well until shrimp are evenly coated with the spice mixture, creating a vibrant red and smoky appearance.
1 lb shrimp, peeled and deveined, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon crushed red pepper flakes, to taste salt, to taste black pepper
Heat a skillet over medium-high heat and add the olive oil. Swirl the pan to ensure the oil coats the surface evenly. When the oil starts to shimmer and smoke slightly, it’s ready for the shrimp.
2 tablespoons olive oil
Add the seasoned shrimp to the hot skillet in a single layer, ensuring they’re not overcrowded. Let them sear undisturbed for about 2 minutes, watching for the edges to turn golden brown and develop a aromatic smoky smell.
1 lb shrimp, peeled and deveined
Use tongs or a spatula to flip the shrimp and continue cooking for another 1-2 minutes, until they are opaque, pink, and have a slight charred appearance. You should hear a gentle sizzling throughout.
1 lb shrimp, peeled and deveined
Remove the skillet from heat. Transfer the shrimp to a serving platter or plate, garnishing with additional black pepper or herbs if desired. Serve immediately while hot and smoky.
1 lb shrimp, peeled and deveined