Garlic Paprika Shrimp Skillet (Printable)

Tender shrimp cooked with garlic, smoked paprika, and herbs in a single skillet for a quick, flavorful 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

# How to Make It:

01 - Pat the shrimp completely dry with paper towels to ensure proper searing and set aside.
02 - Heat olive oil in a large skillet 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 frequently to prevent garlic from burning.
04 - Sprinkle smoked paprika, sweet paprika, salt, black pepper, and red pepper flakes into the skillet. Stir well to coat the vegetables evenly and toast the spices briefly, about 30 seconds.
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 toughness.
06 - Remove skillet from heat immediately and stir in chopped fresh parsley. Transfer to a serving platter and serve hot with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is basically nonexistent
  • The smoked paprika creates this incredible depth that tastes like it simmered for hours
  • Perfect for those nights when you want something impressive but forgot to plan ahead
02 -
  • Overcooked shrimp become rubbery and no amount of sauce can fix that mistake
  • Letting the spices bloom in hot oil for just 30 seconds transforms them from dusty powder to something alive
  • The pan stays hot after you turn off the heat so remove shrimp promptly or they will keep cooking
03 -
  • Buy the best smoked paprika you can afford because cheap brands taste like red dust instead of actual smoke
  • Room temperature shrimp cook more evenly than cold ones straight from the fridge

Return