Garlic Paprika Shrimp Skillet (Printer-friendly)

Quick one-pan shrimp with garlic, smoked paprika, and herbs. Ready in 20 minutes.

# 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 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, stirring constantly to prevent garlic from burning.
04 - Sprinkle smoked paprika, sweet paprika, sea salt, black pepper, and red pepper flakes into the skillet. Stir thoroughly to coat the vegetables and create a fragrant spice base.
05 - Arrange shrimp in a single layer without crowding. Sear for 2–3 minutes per side until pink, opaque, and cooked through. Avoid overcooking to maintain tenderness.
06 - Remove skillet from heat immediately. Stir in chopped parsley until evenly distributed.
07 - Transfer to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the shrimp.

# Expert Tips:

01 -
  • Its faster than ordering takeout but tastes like something from a proper restaurant
  • The spice blend creates this incredible depth that people swear must involve secret ingredients
  • Clean-up is basically just one pan and maybe a cutting board
02 -
  • Overcooked shrimp become rubbery and sad, so watch them closely and remove from heat the second they turn pink
  • Crowding the pan will drop the temperature and cause steaming instead of searing, so work in batches if your skillet is small
03 -
  • Let the shrimp come to room temperature for about 10 minutes before cooking for more even cooking
  • Keep a close eye on the garlic in the first step, it can go from golden to bitter quickly

Return