Start by patting your shrimp dry with a paper towel. This helps them sear beautifully in the pan. Season with a pinch of salt, pepper, and the smoked paprika. Trust me, this little step adds so much flavor.

In a large skillet, heat the olive oil over medium heat. Once it’s shimmering (not smoking), toss in the minced garlic. Stir it around for about 30 seconds—just enough to make your kitchen smell amazing.

Add the seasoned shrimp to the pan in a single layer. Cook for 2-3 minutes on each side until they’re pink and slightly golden around the edges. Don’t overcook them—nobody likes rubbery shrimp.

Once the shrimp is cooked, lower the heat and add the lemon juice, zest, and chili flakes. Stir everything together so the shrimp soaks up all that spicy, tangy goodness. Give it a quick taste and adjust the seasoning if needed.

Sprinkle with fresh parsley if you’re feeling fancy, and serve immediately. This dish is best enjoyed fresh and hot.