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Creamy Garlic-Paprika Shrimp Skillet

Creamy Garlic-Paprika Shrimp Skillet: A Flavorful 30-Minute Meal

This Creamy Garlic-Paprika Shrimp Skillet is a delicious and quick meal that highlights juicy shrimp in a rich garlic sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound peeled and deveined shrimp
For the Aromatics
  • 3/4 teaspoon sea salt reduce to 3/4 tsp. if using fine table salt
  • 1/2 teaspoon cracked black pepper adjust according to taste
  • 1 large shallot substitute with onion if necessary
  • 1 medium red bell pepper can be swapped with other bell peppers
  • 4 cloves garlic fresh garlic is essential
For the Sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon crushed red pepper flakes adjust or omit for milder flavor
  • 1 cup lower-sodium vegetable or chicken broth substitute with homemade stock if preferred
  • 1 tablespoon paprika feel free to use smoked paprika
For the Nutrients
  • 5 ounces fresh baby spinach can substitute with other greens
For the Creaminess
  • 1 cup heavy cream for lighter option, try half-and-half or coconut cream
  • 1 tablespoon fresh lemon juice adjust to taste
  • 2 tablespoons chopped fresh parsley leaves can substitute with cilantro or chives
For Serving
  • 2 cups cooked orzo or rice also pairs well with pasta or crusty bread

Equipment

  • large skillet
  • wooden spoon
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Pat the peeled and deveined shrimp dry with paper towels and season with sea salt and cracked black pepper.
  2. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat and sear the shrimp for 3 minutes. Flip and cook for Another minute. Transfer to a plate.
  3. Lower the heat and add 1 tablespoon of olive oil, chopped shallots, and diced red bell pepper. Sauté for 3-4 minutes until translucent.
  4. Stir in minced garlic, tomato paste, and crushed red pepper flakes, cooking for 2-3 minutes until fragrant.
  5. Pour in the broth and deglaze the pan. Simmer for about 5 minutes until it reduces by half.
  6. Add the paprika and fresh spinach, stirring until the spinach wilts.
  7. Lower heat and stir in heavy cream and lemon juice, adjusting seasoning and heat through for 2 minutes.
  8. Return cooked shrimp to the skillet, tossing to coat in sauce. Garnish with parsley and serve over orzo or rice.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Reheat on low heat and add a splash of broth or cream if needed.

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