Start by patting the large, peeled shrimp dry with a paper towel. Let them air dry for about 5 minutes.

In a medium bowl, combine flour, paprika, cayenne, red pepper flakes, sea salt, and freshly ground pepper. Whisk until evenly mixed.

Toss the dried shrimp in the seasoned flour mixture until well-coated. Set aside.

Heat a large non-stick skillet over medium-high heat. Add butter and allow it to melt completely. Add minced garlic and sauté for roughly 1 minute until fragrant.

Add the coated shrimp in a single layer to the skillet. Cook for 2-3 minutes until they start to turn opaque. Flip and cook for an additional 2 minutes until fully cooked.

Once cooked, remove from heat and serve hot, drizzling the garlic butter sauce over the shrimp.