Garlic Paprika Shrimp Skillet (Printable)

Succulent shrimp cooked with garlic, smoked paprika, and herbs in one skillet. Ready in 20 minutes for a quick Mediterranean-inspired 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 Steps:

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 but not smoking.
03 - Add minced garlic and diced bell pepper to the hot oil. Sauté for 2–3 minutes until fragrant and vegetables are 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. Do not overcook.
06 - Remove skillet from heat immediately and stir in chopped fresh parsley to preserve its vibrant color and flavor.
07 - Transfer to a serving platter and serve immediately with lemon wedges on the side for squeezing over the shrimp.

# Expert Suggestions:

01 -
  • This comes together in under 20 minutes but tastes like something from a restaurant
  • The smoked paprika creates this incredible depth that makes people think youve been cooking all day
  • Its naturally gluten free and low carb without feeling like diet food
02 -
  • Overcooked shrimp turn rubbery fast, pull them the second they turn pink and opaque
  • Crowding the pan lowers the temperature and steams the shrimp instead of searing them, work in batches if needed
  • The spices can burn quickly, add them right before the shrimp so they toast but dont scorch
03 -
  • Room temperature shrimp cook more evenly, take them out of the fridge 15 minutes before cooking
  • Cast iron gives the best sear, but any heavy bottomed skillet will work beautifully

Go Back