Pat the shrimp dry with paper towels and season with a pinch of salt and black pepper. Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil shimmers and just begins to smoke, add the shrimp in a single layer. Cook for about 2 minutes per side, until they turn pink and develop a slight golden edge. Remove from pan and set aside.
Reduce heat to medium. Add the remaining tablespoon of olive oil to the skillet. Add minced garlic and cook, stirring constantly, until fragrant and lightly golden, about 30 seconds. Be careful not to burn the garlic.
1 lb shrimp (peeled and deveined)
Pour in the lemon juice and sprinkle red pepper flakes into the skillet. Stir quickly to combine, allowing the mixture to simmer and thicken slightly, about 1 minute. The sauce should become glossy and fragrant.
1 lb shrimp (peeled and deveined)
Add the cooked shrimp back into the skillet, and toss to coat evenly with the lemon garlic sauce. Cook for an additional 1-2 minutes until the shrimp are heated through and the sauce clings to them, with a slight caramelization on the edges.
1 lb shrimp (peeled and deveined)
Remove from heat and transfer the shrimp to a serving dish. Optionally, garnish with chopped herbs or additional lemon wedges. Serve immediately, showcasing the bright, fiery, and tender shrimp with a glossy sauce.
