Thaw (if frozen): If using frozen shrimp, thaw them under cold running water or overnight in the fridge.

Peel and Devein: Remove shells and tails (optional if you like a more elegant presentation). Devein the shrimp to keep the dish clean and appetizing.

Pat Dry: Use paper towels to absorb excess moisture from each piece. Dry shrimp leads to better searing.

Warm a skillet over medium heat.

Add 3 tablespoons of olive oil.

Toss in minced garlic and stir for 30–45 seconds, letting the garlic infuse the oil. Do not let it burn—it should turn lightly golden, releasing that signature aroma.

Raise heat slightly if needed.

Gently place the shrimp in the skillet in a single layer.

Season to taste with salt and black pepper, and add a pinch of red pepper flakes for heat, if desired.

Cook the shrimp for about 1 minute per side (or until they turn pink and opaque). Larger shrimp may need 2 minutes per side. Overcooking toughens shrimp, so watch carefully.

Tip: Shake or swirl the pan to help distribute the garlic evenly.

Add lemon juice to brighten the flavor.

Optional: Stir in butter if you prefer a richer sauce.

Remove from heat and fold in chopped parsley.

Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed.

Transfer everything to a serving dish, making sure to spoon some of the garlic-infused oil over the shrimp.

Serve hot with your favorite side or dip.