The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Plancha-Style South Carolina Shrimp


2 pounds head-on white shrimp, peeled to the tail and deveined

Kosher salt

1¼ cups olive oil, divided

½ cup sliced garlic

1 tablespoon red pepper flakes

2 tablespoons smoked paprika

Zest and juice of 2 lemons

2 tablespoons chopped parsley

4 slices toasted sourdough


  1. Season shrimp on both sides with salt. Heat ¼ cup of the olive oil in a cast-iron skillet over high heat. Working in batches, sear shrimp on both sides. When all of the shrimp are cooked, wipe out pan, add remaining olive oil, and toast garlic until golden. Add red pepper flakes and paprika, and toast for 10 seconds. Add lemon juice, zest, and parsley. Season to taste with salt.
  2. To serve, divide shrimp between four plates, spoon olive oil sauce over top, and serve with warm toasted sourdough.


From Carter’s Catch.

Print Recipe