Pat the shrimp dry. Excess moisture stops the spice crust from forming. Use paper towels and get them as dry as you can.

Mix the spice blend. In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper, and salt.

Season the shrimp. Toss the shrimp with the spice mix until evenly coated. Add a drizzle of avocado oil if needed to help the spices stick.

Preheat your pan. Use a large cast-iron or heavy skillet over medium-high heat for 2–3 minutes. You want it hot before the shrimp go in.

Add fat to the pan. Melt butter (or ghee/oil) and swirl to coat. You should see a light shimmer.

Cook in a single layer. Add shrimp without crowding. Cook 1.5–2 minutes on the first side, until the underside is darkened and the edges start to curl.

Flip and finish. Cook another 1–2 minutes until the shrimp are opaque and just cooked through. Do this in batches if needed.

Brighten with lemon. Squeeze fresh lemon over the shrimp right in the pan. Toss to coat and remove from heat.

Serve immediately. Garnish with chopped parsley or cilantro. Pair with cauliflower rice, zucchini noodles, or a crisp salad to keep it low carb.