Creamy Garlic-Paprika Shrimp Skillet is a quick and comforting one-pan meal, featuring tender shrimp cooked in a rich, velvety garlic-paprika cream sauce. Balanced with a hint of spice, sweet red peppers, and a squeeze of lemon, this dish comes together in just 30 minutes and is perfect for a weeknight dinner or casual gathering.
Why You’ll Love This Recipe
- One-skillet simplicity with gourmet flavor
- Ready in under 30 minutes—perfect for busy nights
- Creamy, garlicky, and slightly smoky with paprika
- Customizable with veggies or different proteins
- Delicious with rice, pasta, or crusty bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shrimp, peeled and deveined
- Olive oil (or a mix of olive oil and butter)
- Shallot or onion, finely chopped
- Red bell pepper, diced
- Garlic cloves, minced
- Tomato paste
- Sweet or smoked paprika
- Crushed red pepper flakes (optional)
- Chicken or vegetable broth
- Fresh baby spinach (optional)
- Heavy cream
- Fresh lemon juice
- Salt and freshly cracked black pepper
- Fresh parsley, chopped, for garnish
Directions
- Season and cook the shrimp: Pat the shrimp dry, season with salt and pepper, and sear in a hot skillet with olive oil for 2–3 minutes per side until opaque. Remove and set aside.
- Sauté vegetables: In the same skillet, add more oil if needed. Cook the shallot and red bell pepper for 2–3 minutes until soft.
- Add aromatics: Stir in garlic, tomato paste, and red pepper flakes. Cook for another minute until fragrant.
- Deglaze: Pour in the broth, scraping up any bits. Simmer for 5 minutes until slightly reduced.
- Build the sauce: Stir in paprika and spinach (if using) until wilted. Add cream and lemon juice, then simmer for 3–5 minutes until the sauce thickens.
- Finish with shrimp: Return shrimp to the pan and simmer for 2 more minutes. Adjust seasoning.
- Serve: Garnish with chopped parsley and serve with your favorite sides.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Swap shrimp with chicken, scallops, or salmon
- Add mushrooms, zucchini, or sun-dried tomatoes
- Use coconut cream for a dairy-free version
- Make it spicy with more red pepper flakes or cayenne
- Try with smoked paprika for deeper flavor
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of broth or in the microwave.
- Freeze: Store in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.
What type of paprika should I use?
Sweet paprika for mild flavor, smoked paprika for depth, or a mix of both.
How do I prevent overcooking the shrimp?
Sear until just opaque, then finish gently in the sauce for a few minutes.
Can I use milk instead of cream?
Milk works but won’t be as rich; consider adding a thickener like a cornstarch slurry.
Can I prep this ahead?
Yes, make the sauce ahead and add cooked shrimp just before serving.
Is it gluten-free?
Yes, just ensure the broth is certified gluten-free.
Can I add cheese?
Parmesan can be stirred in at the end for extra richness.
What sides go best?
Rice, pasta, mashed potatoes, or crusty bread pair perfectly.
Can I make it spicier?
Add more red pepper flakes, cayenne, or a dash of hot sauce.
Can I double the recipe?
Yes, just use a large enough skillet or cook in batches.
Conclusion
Creamy Garlic-Paprika Shrimp Skillet is a fast, flavorful, and versatile dish perfect for any night of the week. With its rich sauce, tender shrimp, and bold garlic-paprika profile, it’s guaranteed to become a favorite. Whether served over grains or with bread to mop up the sauce, this one-skillet wonder is both satisfying and impressive.
Print
Creamy Garlic-Paprika Shrimp Skillet
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Method: Sautéing & simmering
- Cuisine: American fusion
- Diet: Low Fat
Description
Succulent shrimp cooked in a luscious garlic-paprika cream sauce, perfect for scooping with crusty bread or serving over pasta.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/4 tsp red pepper flakes (optional, for heat)
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 2 Tbsp unsalted butter
- 1 Tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Pat shrimp dry and season lightly with salt, pepper, and half the paprika.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and sear 1–2 minutes per side until just pink. Remove and set aside.
- Reduce heat to medium, add butter. When melted, stir in garlic and remaining paprika (+ red pepper flakes if using). Sauté until fragrant, about 30 seconds.
- Carefully pour in white wine (or broth) and simmer for 2 minutes to reduce slightly.
- Stir in heavy cream, bring to low simmer, and cook for 3–4 minutes until sauce slightly thickens. Season with salt and pepper.
- Return shrimp to skillet, nestle into sauce, and cook another 1–2 minutes until warmed through.
- Stir in lemon juice and chopped parsley just before serving.
- Serve hot, spooning sauce and shrimp over pasta, rice, or with crusty bread.
Notes
- Don’t overcook shrimp—just until pink for tender results.
- Use white wine for deeper flavor, or swap with chicken broth if preferred.
- Adjust spice by adding more smoked paprika or red pepper flakes.
- Garnish with extra parsley or a squeeze of lemon for brightness.
- Leftovers reheat gently; sauce may thicken—add splash of cream or broth.
Nutrition
- Serving Size: ¼ recipe (about 6 oz shrimp + sauce)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 190 mg