Garlic Paprika Shrimp Skillet (Printable version)
Quick Mediterranean shrimp with garlic, smoked paprika, and herbs in one skillet.
# 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
# Directions:
01 - Pat the shrimp completely dry with paper towels to ensure proper searing and set aside.
02 - Pour olive oil into a large skillet and heat over medium-high heat until shimmering.
03 - Add minced garlic and diced bell pepper to the hot oil. Sauté for 2–3 minutes until fragrant and slightly softened.
04 - Sprinkle smoked paprika, sweet paprika, salt, black pepper, and red pepper flakes into the skillet. Stir well to coat the vegetables and bloom the spices.
05 - Arrange shrimp in a single layer. Cook for 2–3 minutes per side until pink and opaque throughout.
06 - Remove from heat immediately and stir in chopped parsley. Transfer to serving plates and accompany with lemon wedges.
# Expert advice:
01 -
- This dish comes together so quickly you can have it on the table in under twenty minutes even on busy weeknights
- The combination of smoked and sweet paprika creates layers of flavor that make shrimp taste restaurant quality without any complicated techniques
02 -
- Overcooking shrimp is the biggest mistake you can make so watch closely and remove them from heat as soon as they turn pink
- Letting the spices toast in the oil for just 30 seconds before adding shrimp unlocks their full flavor potential
03 -
- Buy frozen shrimp in bulk and thaw what you need in cold water for 15 minutes they are often fresher than what sits at the seafood counter
- Serve with crusty bread to soak up all those delicious paprika infused juices at the bottom of the pan