Heat a large skillet over medium heat and add the butter. Let it melt fully but keep the heat steady so the butter does not brown.

Add the minced garlic and sauté, stirring constantly, until aromatic, about 30–60 seconds. Stay attentive so the garlic doesn’t burn.

Sprinkle in the paprika, salt, and black pepper and stir to combine with the butter and garlic.

Add the shrimp to the pan in a single layer if possible. Cook, stirring occasionally or flipping once, until every shrimp turns pink and opaque and the tails curl slightly, about 3 to 4 minutes total depending on size.

Remove the skillet from the heat and stir in the soy sauce and lemon juice. The residual heat will meld the flavors without cooking the lemon into bitterness.

Spoon the shrimp and the glossy sauce over hot cooked rice. Finish with a scatter of chopped parsley for color and fresh herbal lift.