In a mixing bowl, combine the lemon juice, minced garlic, chili flakes, salt, and pepper to create the marinade. Whisk together until well blended and fragrant.
Add the shrimp to the bowl and toss gently to coat them evenly with the marinade. Let them sit for about 10-15 minutes to absorb the flavors.
Heat the olive oil in a large skillet over medium-high heat until shimmering. The oil should gently ripple and bubble, signaling it's hot enough.
Carefully add the marinated shrimp to the skillet in a single layer. Sear them for about 2-3 minutes without moving, until the underside turns pink and starts to brown lightly.
Flip the shrimp with tongs or a spatula and cook for another 2-3 minutes until fully opaque and slightly charred on the edges. The shrimp should be firm but tender to the touch.
Remove the skillet from heat and squeeze an additional splash of lemon juice over the cooked shrimp for extra brightness. Toss to coat evenly.
Serve immediately, garnished with fresh herbs if desired, with the spicy, lemony shrimp hot and ready to enjoy.
