This is the best way to cook shrimp on the stove so it stays juicy and flavorful:

Pat the shrimp completely dry This is the step most people skip. Dry shrimp = golden browning and no steaming.

Season generously A simple mix of salt, pepper, paprika, and garlic powder works with every recipe.

Heat a skillet over medium-high heat You want a hot pan before the shrimp goes in. Add olive oil once the pan is heated.

Cook the shrimp for 1½–2 minutes per side Shrimp cooks FAST. As soon as it turns pink with lightly golden edges, flip.

Use the “C-Shape Test” Loose “C” = perfectly cooked Tight “O” = overcooked

Finish with butter + lemon Turn off the heat and stir in butter and a squeeze of fresh lemon juice for a glossy finish.

Remove the shrimp from the pan immediately Shrimp continues cooking from residual heat. Taking it out right away keeps it tender.