Remove the shells and devein the shrimp if necessary. If using frozen shrimp, thaw them in cold water. Rinse well and pat dry.

In a medium bowl, combine the shrimp with salt, black pepper, and paprika. Mix gently until coated. Cover and marinate for about 30 minutes.

Heat a large skillet over high heat with olive oil until shimmering.

Add the marinated shrimp in a single layer and cook for approximately 2 minutes until pink. Flip and cook for an additional minute.

Reduce heat to medium, add minced garlic, and sauté for 30 seconds until fragrant.

Stir in red chili flakes, sauté for another 30 seconds, then add butter and lemon juice, stirring until melted.

Return the shrimp to the skillet, toss in the sauce until fully cooked and coated for about 1-2 minutes.

Remove from heat, garnish with fresh herbs, and serve immediately.