Lay thawed, shell-on shrimp on paper towels and blot both sides until no surface moisture remains; dry shells brown instead of steaming.

If you want the classic look but a cleaner bite, slip a paring knife under the shell ridge and lift out the vein without peeling.

Whisk 2 Tbsp mochiko (or all-purpose) flour, 1 tsp sweet paprika, ¼ tsp cayenne and 1 tsp salt in a bowl.

Toss shrimp until every shell is lightly dusted, then let them sit so the flour hydrates and won’t blow off in the pan.

Melt 4 Tbsp butter over medium heat, add ¼ cup minced garlic and sauté until pale-gold and nutty, about 3 minutes.

Pour the sizzling butter-garlic out of the skillet; this prevents it from scorching during the shrimp sear.

Add 1 Tbsp olive oil to the empty pan and crank to medium-high; the oil dilutes butter solids so the pan can reach searing temperature without burning.

Drop shrimp in without crowding; cook 2 minutes until the underside turns pink, flip, and cook another 2 minutes—aim for a relaxed “C” shape, not a tight “O,” to avoid rubbery texture.

Work in two batches if needed so steam doesn’t build up.

Slide the reserved butter-garlic back in, toss to coat, and cook 60 seconds so the sauce clings to the shells.

Off the heat, squeeze half a lemon over the pan and scatter 1 Tbsp minced parsley for color and brightness.

Spoon shrimp and extra sauce onto a paper plate beside two scoops sticky rice and a scoop of macaroni salad; serve immediately while the shells are crisp.