Garlic Paprika Shrimp Skillet (Printable)
Savory shrimp with garlic, smoked paprika, and herbs cooked in one skillet for a quick, flavorful meal.
# 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
# Directions:
01 - Pat the shrimp dry with paper towels to remove excess moisture, which helps achieve better searing. Set aside while preparing other ingredients.
02 - Pour olive oil into a large skillet and heat over medium-high heat until shimmering but not smoking.
03 - Add minced garlic and diced bell pepper to the hot oil. Sauté for 2–3 minutes, stirring frequently, until fragrant and slightly softened.
04 - Sprinkle smoked paprika, sweet paprika, sea 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 without overcrowding. Cook for 2–3 minutes per side until shrimp turn pink and opaque throughout. Avoid overcooking to prevent rubbery texture.
06 - Remove from heat immediately and stir in chopped parsley. Transfer to serving plates and serve with lemon wedges on the side for squeezing.
# Expert Tips:
01 -
- The entire dish comes together in under twenty minutes, making it perfect for nights when takeout sounds tempting but you want something real
- The paprika blend creates this incredible smoky depth that tastes like it simmered all day, even though you just threw it together
02 -
- Overcooked shrimp are rubbery and sad, so set a timer and remove them the second they turn pink throughout
- Dont crowd the pan or the shrimp will steam instead of sear, work in batches if your skillet isn't large enough
03 -
- Keep a paper towel near the stove to wipe out any excess oil between batches if your shrimp are particularly moist
- Room temperature shrimp cook more evenly than cold ones, so let them sit out for fifteen minutes before cooking