Garlic Paprika Shrimp Skillet (Printable)

Succulent shrimp with garlic, smoked paprika, and fresh herbs cooked in one skillet for a flavorful meal 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 for serving

→ 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 dry thoroughly 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 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 parsley to preserve freshness.
07 - Transfer to serving plates and serve immediately with lemon wedges on the side for squeezing.

# Expert Tips:

01 -
  • Dinner is ready in under 20 minutes from start to finish
  • The spice blend creates a restaurant quality flavor without any complicated techniques
  • Everything cooks in one pan so cleanup is practically nonexistent
02 -
  • Overcooked shrimp become rubbery and tough so watch them closely after the first 2 minutes
  • The spices can burn quickly in hot oil so have everything ready before you start cooking
  • Dry shrimp sear beautifully while damp shrimp will steam and never develop that nice golden crust
03 -
  • Leave the tails on if you want a more impressive presentation for guests
  • Cast iron skillets create the best sear but any heavy bottomed pan will work beautifully

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