Garlic Paprika Shrimp Skillet (Printable view)
Succulent shrimp with garlic, smoked paprika, and herbs cooked in one skillet for a flavorful 20-minute 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
# Steps:
01 - Pat the shrimp thoroughly dry with paper towels and set aside. Removing excess moisture ensures proper searing and prevents steaming during cooking.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Proper oil temperature prevents sticking and promotes even cooking.
03 - Add minced garlic and bell pepper to the hot skillet. Sauté for 2–3 minutes, stirring frequently, until fragrant and slightly softened. Avoid browning the garlic.
04 - Sprinkle smoked paprika, sweet paprika, salt, black pepper, and red pepper flakes into the skillet. Stir continuously for 30 seconds to toast the spices and release their essential oils.
05 - Arrange shrimp in a single layer without overcrowding. Cook for 2–3 minutes per side until shrimp turn pink and opaque throughout. Do not overcook as shrimp become rubbery.
06 - Remove skillet from heat immediately. Stir in chopped parsley while the residual warmth releases the herb's aromatic oils. Serve right away with lemon wedges on the side.
# Expert Advice:
01 -
- Its faster than delivery but tastes like you spent all day cooking
- The spice blend creates this incredible depth that people think is complicated
02 -
- Overcooked shrimp turn rubbery fast so pull them the second they're pink
- Dry shrimp before they hit the pan or they'll steam instead of getting that nice crust
03 -
- Buy wild caught shrimp if you can find them the flavor difference is worth it
- Let your pan get properly hot before adding anything or you won't get that golden sear