Use fully peeled and deveined shrimp. If frozen, thaw overnight in the fridge — never cook from frozen in a skillet or released water will kill the sear. Pat shrimp completely dry with paper towels. Season with salt just before cooking; add paprika, garlic salt, or red pepper flakes if using. Have lemon, parsley, and butter measured and ready before the shrimp hit the pan — cook time is short.

在中温到中高温上加热一个大平底锅。添加足够的橄榄油、黄油或两个来涂抹锅。对于大蒜或红辣椒片，先添加到油中并炒1–2分钟直到芳香——不要让大蒜烧焦。 一旦脂肪炽热并闪烁，在单层中添加虾。不要拥挤锅或它们会蒸而不是炒——如果需要分批工作。 不动虾1.5–2分钟每边，翻一次。总时间：小虾2–3分钟，大虾4–5分钟。密切观察——它们过度烹饪快速。 可选：一旦虾几乎完成添加一点葡萄酒、柠檬汁或肉汤。让减少约1分钟。用新鲜柠檬挤完成。

Shrimp are done when opaque and pink with a loose C curl — a tight O means overcooked. USDA target is 63°C, but visual cues are faster and more reliable here. Pull them immediately when the C forms; do not let them sit in the hot pan. Carryover heat will keep cooking them. Finish with fresh parsley and pan juices. Serve right away with rice, pasta, or crusty bread.