Begin by rinsing the large, deveined shrimp under cold water and patting them dry with paper towels.

In a mixing bowl, combine the glutinous rice flour, paprika, cayenne pepper, and salt. Toss the shrimp in this dry mixture until they are evenly coated.

Heat a skillet over medium heat and add the unsalted butter. Allow it to melt fully, then add the minced garlic and sauté for about 2 minutes until fragrant.

In the same skillet, drizzle in olive oil and heat it over medium-high. Add the coated shrimp in a single layer, cooking for 1-2 minutes on each side.

Once the shrimp are cooked, remove them from the heat and pour the prepared garlic butter over the shrimp, tossing gently.

Before serving, drizzle freshly squeezed lemon juice over the shrimp and garnish with chopped fresh parsley.