Garlic Paprika Shrimp Skillet (Printer-Friendly)

Quick, succulent shrimp with garlic, smoked paprika, and herbs. Ready in 20 minutes.

# 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 occasionally to prevent 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 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. Stir in chopped parsley until evenly distributed.
07 - Transfer to a serving platter and serve immediately with lemon wedges on the side for squeezing.

# Helpful Hints:

01 -
  • It comes together faster than delivery would arrive at your door
  • The smoky paprika creates this incredible depth that tastes like it simmered for hours
  • You can double the recipe easily when unexpected friends show up hungry
02 -
  • Overcooked shrimp becomes rubbery and sad, so have your plates ready before you even start cooking
  • The smoked paprika needs those few seconds in hot oil to release its full flavor potential
  • Dry shrimp equals better searing, which is why I always keep extra paper towels on hand
03 -
  • Let the pan get properly hot before adding oil for the best sear
  • Room temperature shrimp cook more evenly than cold ones

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