Garlic Paprika Shrimp Skillet (Printable)
Tender shrimp cooked with garlic, smoked paprika, and herbs in a single skillet for a quick, flavorful meal.
# What You’ll Need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 4 cloves garlic, minced
03 - 1 medium red bell pepper, diced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 lemon, cut into wedges
→ Oils & Fats
06 - 2 tablespoons olive oil
→ Spices
07 - 1½ teaspoons smoked paprika
08 - ½ teaspoon sweet paprika
09 - ½ teaspoon crushed red pepper flakes
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
# How-To Steps:
01 - Pat the shrimp completely dry with paper towels to ensure proper searing and set aside.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering.
03 - Add minced garlic and bell pepper to the hot oil. Sauté for 2–3 minutes until fragrant and slightly softened, stirring frequently to prevent garlic from burning.
04 - Sprinkle both paprikas, salt, black pepper, and red pepper flakes into the skillet. Stir well to coat the vegetables evenly and bloom the spices.
05 - Arrange shrimp in a single layer without overcrowding. Cook for 2–3 minutes per side until shrimp turn pink and opaque throughout.
06 - Remove from heat immediately and stir in chopped parsley. Serve right away with fresh lemon wedges on the side for squeezing.
# Expert Advice:
01 -
- Everything cooks in one pan, meaning less cleanup and more time to actually enjoy your meal
- The combination of smoked and sweet paprika creates layers of flavor that taste like they simmered for hours
02 -
- Crowding the pan is the fastest way to ruin this dish, cook in batches if necessary so each shrimp has room to sear properly
- Adding a splash of dry white wine after the spices bloom and before the shrimp go in creates an instant pan sauce that takes this to another level
03 -
- Buy the best smoked paprika you can find, cheap versions taste like dust and will leave your dish feeling flat
- Room temperature shrimp cook more evenly, so let them sit out for fifteen minutes while you prep everything else