Garlic Paprika Shrimp Skillet (Printable)
Succulent shrimp with garlic, smoked paprika and fresh herbs cooked in one 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, sea salt, black pepper, and red pepper flakes into the skillet. Stir well to coat the vegetables evenly and toast the spices for about 30 seconds.
05 - Arrange shrimp in a single layer across the skillet. Cook for 2–3 minutes per side until shrimp turn pink and opaque throughout, flipping once halfway through cooking.
06 - Remove skillet from heat immediately and stir in chopped fresh parsley to preserve its bright flavor and color.
07 - Transfer to a serving platter and serve immediately with lemon wedges on the side for squeezing over the shrimp.
# Expert Hints:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The spice blend hits that perfect balance of smoky sweet and just enough heat
02 -
- Overcooked shrimp turn rubbery and tough, so pull them the second they're pink and opaque
- Smoked paprika varies by brand, start with less if yours is particularly intense
03 -
- Cast iron or stainless steel pans give the best sear, nonstick works but you won't get those gorgeous browned bits
- Room temperature shrimp cook more evenly than cold straight from the fridge