Garlic Paprika Shrimp Skillet (Printable Version)

Succulent shrimp with garlic, smoked paprika, and herbs in one skillet

# What You 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 Make It:

01 - Pat the shrimp completely dry with paper towels and set aside while preparing other ingredients.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
03 - Add minced garlic and bell pepper to the hot oil. Sauté for 2–3 minutes until fragrant and slightly softened, stirring occasionally.
04 - Sprinkle smoked paprika, sweet paprika, salt, black pepper, and red pepper flakes into the skillet. Stir well to combine with the aromatics and toast the spices for about 30 seconds.
05 - Arrange shrimp in a single layer. Cook for 2–3 minutes per side until shrimp turn pink and opaque throughout. Do not overcook.
06 - Remove from heat immediately and stir in chopped parsley. Transfer to a serving platter and serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • Weeknight fast but tastes like you spent way more effort on it than you actually did
  • The smoky sweet spice blend transforms ordinary shrimp into something you'd order at a restaurant
02 -
  • Overcooked shrimp becomes rubbery and tragic, pull them from heat the second they turn pink
  • The spices will clump if you add them after the shrimp, always toast them in oil first for even distribution
03 -
  • Add a splash of dry white wine after toasting the spices and before adding shrimp for depth
  • Let the shrimp rest for 2 minutes after cooking, they'll be juicier and more tender

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