Step 1: Prepare the Shrimp

Rinse the shrimp under cold water and pat them dry with paper towels. Dry shrimp ensure that they cook evenly and develop a crispy exterior.

In a shallow dish, combine the flour, cornstarch, paprika, cayenne pepper, salt, and black pepper. Dredge each shrimp in the flour mixture, shaking off any excess. This coating will help create a lightly crisp texture when pan-fried.

Step 2: Pan-Fry the Shrimp

Heat a large skillet over medium-high heat and add 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter is melted and the pan is hot, add the shrimp in a single layer. Cook for 2–3 minutes on one side, then flip and cook for an additional 2 minutes until the shrimp are golden and opaque. Avoid overcrowding the pan—work in batches if necessary.

Once cooked, transfer the shrimp to a plate and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium and add 1/4 cup of butter and 1 tablespoon of olive oil. Once melted, add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly, until fragrant (but not browned).

Stir in the lemon juice, soy sauce (if using), and red pepper flakes. Allow the sauce to simmer for 1–2 minutes, letting the flavors meld together. Taste and adjust seasoning, adding more salt or lemon juice if needed.

Step 4: Combine the Shrimp and Sauce

Return the cooked shrimp to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional minute to reheat the shrimp and allow the flavors to absorb.

Step 5: Serve and Garnish

Transfer the shrimp to a serving platter along with the sauce. Garnish with freshly chopped parsley and serve immediately with steamed rice and lemon wedges.