Prep the shrimp. Pat the shrimp dry with paper towels. Dry shrimp sear better and stay juicy. Season lightly with salt, pepper, and paprika if using.

Warm the pan. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. The oil keeps the butter from burning while you sear.

Sear the shrimp. Add the shrimp in a single layer. Cook for 1–2 minutes per side until they turn pink and opaque. Don’t crowd the pan; do this in batches if needed. Transfer cooked shrimp to a plate.

Build the sauce. Reduce the heat to medium. Add the remaining butter to the skillet. Stir in the minced garlic and cook for 30–45 seconds until fragrant (not browned). Add lemon zest and a pinch of red pepper flakes if you like heat.

Deglaze (optional but great). Pour in 2–3 tablespoons of stock and scrape up any browned bits. This deepens the flavor and gives you a silkier sauce.

Add lemon juice. Squeeze in the juice of one lemon. Taste and adjust salt and pepper. You want a bright, buttery balance.

Return the shrimp. Add the shrimp back to the pan and toss to coat for 30–60 seconds. Sprinkle with chopped parsley.

Serve immediately. Plate with lemon wedges. Pair with zucchini noodles, sautéed asparagus, cauliflower rice, or a simple green salad for a complete keto meal.