Heat oil in a large skillet over medium heat. Season shrimp with adobo. Cook shrimp until they start to turn pink, about 2 minutes. Add lemon juice, garlic, paprika and red pepper to pan. Continue cooking until garlic turns light golden brown and shrimp become opaque, about 1 minute more.
Transfer shrimp and sauce to serving plate. Sprinkle with parsley.
Oil that pops and bubbles can result in a messy countertop and dangerous burns. The likely culprit: moisture on the shrimp that leaks into the oil and causes the flare-ups. Next time, pat the shrimp dry with paper towels before cooking. If you’re using frozen shrimp, make sure they’re defrosted completely before drying.