1. Prepare the shrimp:

If your shrimp aren’t prepped, start by peeling and deveining them. Keep the tail on for a classic presentation, or remove it if you prefer. Pat the shrimp dry with a paper towel to remove excess moisture.

2. Coat the shrimp:

In a shallow bowl, mix the flour, cornstarch, smoked paprika, cayenne pepper (if using), salt, and black pepper. Toss the shrimp in the mixture, ensuring they’re evenly coated. Shake off any excess flour.

3. Cook the shrimp:

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once hot, add the shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Sear the shrimp for 2 minutes on each side until they’re golden brown and cooked through. Remove the shrimp from the skillet and set aside.

4. Make the garlic butter sauce:

In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden (but not browned). Stir frequently to prevent burning.

5. Add the shrimp to the sauce:

Return the cooked shrimp to the skillet. Toss them in the garlic butter sauce to coat evenly. Drizzle the lemon juice and soy sauce over the shrimp, stirring for 1-2 minutes until the sauce thickens slightly and clings to the shrimp.

6. Serve:

Serve the garlic shrimp hot over a bed of steamed white rice. Garnish with chopped parsley or cilantro and a wedge of lemon for a fresh, zesty finish. If you like heat, sprinkle chili flakes on top.