Heat a large skillet over high heat until very hot. Lightly coat the bottom with oil and heat until lightly smoking. Add half of the shrimp in a single layer. Cook just until golden and orange, about 10 seconds, then flip them quickly. Cook for 10 seconds more and immediately transfer to a plate. Repeat with the remaining shrimp.
Reduce the heat to medium-high and add 1⁄4 cup more oil. Add the garlic and cook, stirring, until light golden but not browned, about 2 minutes. Stir in the pimentón, then return the shrimp to the pan. Adjust the heat to bring the oil to a slow bubble and poach the shrimp for 1 minute. Fold in the parsley, cilantro, and lemon juice.
Divide the shrimp among four serving plates. Spoon the pan sauce with the garlic and herbs over the shrimp. Spoon the shrimp essence over and around the shrimp. Garnish with the paprika filaments and more cilantro.