Rinse the shrimp under cold water and pat them dry with paper towels. Season with salt, black pepper, smoked paprika, and cayenne pepper. Toss to coat evenly.

In a large skillet, melt the unsalted butter over medium heat. Once the butter is melted and bubbling, add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the seasoned shrimp to the skillet in a single layer. Cook for about 2-3 minutes on one side until they turn pink and opaque. Flip the shrimp and cook for an additional 1-2 minutes on the other side.

Once the shrimp are fully cooked, remove the skillet from heat. Squeeze fresh lemon juice over the shrimp and add the lemon zest. Toss in the chopped parsley and stir to combine.

Serve the spicy paprika shrimp immediately, garnished with additional parsley and lemon wedges on the side.