Try this 30 minutes one-pot Creamy Garlic Paprika Shrimp using a few simple ingredients. Serve it with rice, pasta, orzo, or bread for a comforting and delicious dinner (gluten-free).
About Paprika Shrimp
This Creamy Garlic Paprika Shrimp is a simple and flavorful one-pot recipe where shrimp are pan-fried and added to a creamy garlic sauce with parsley and lime juice.
It is easy to make and comes together in under 30 minutes, making it perfect for weeknight dinners.
Serve it over steamed rice or orzo, pasta, or relish it with crusty bread.
You can also make it ahead of time, as it lasts up to 4 days in the refrigerator.
This gluten-free recipe can be easily doubled or tripled too.
Here are more shrimp recipes that you may like
- Hunan Shrimp
- Shrimp Mei Fun
- Easy One Pot Shrimp Chow Mein
- Garlic Butter Shrimp
- Bacon Wrapped Shrimp
- Baked Garlic Parmesan Shrimp
- Hibachi Shrimp
- Shrimp Masala
Shrimp – Fresh shrimp or frozen shrimp, both work great. I used medium shrimp but you can use small or jumbo shrimp too. The cooking time will change slightly.
If using frozen shrimp, make sure to thaw them before use.
Oil – Use a good quality extra virgin olive oil for this recipe.
Onions – red onions, yellow onions, or white onions; use whichever you have.
Tomato Paste – It gives a bright and bold flavor to each bite.
Red Pepper Flakes – Adjust according to your spice level.
Others – You will also need garlic, chicken broth, unsweetened heavy cream, ground paprika (or red chili powder), freshly squeezed lemon juice, fresh parsley, salt, and pepper.
You can substitute heavy cream with cashew cream if you want something lighter or dairy-free.
How To Make Paprika Shrimp
Rinse 1 lb (500 g) clean and de-veined medium-sized shrimp and pat them dry using paper tissues.
Season the shrimp with ½ teaspoon salt and ½ teaspoon freshly cracked black pepper.
Heat 2 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
Once the oil is hot, arrange the shrimp in the pan in a single layer and cook for 3-4 minutes.
Note – If using small shrimp, cook for 2-3 minutes and if using jumbo shrimp, then cook for 5-6 minutes.
Flip gently using a pair of tongs and cook for 1 more minute.
Transfer the cooked shrimp to a plate and set them aside.
Reduce the heat to medium.
Add the remaining 1 tablespoon extra virgin olive oil to the pan.
Add ½ cup chopped onions and saute for 2-3 minutes.
- 2 teaspoon minced garlic
- 2 tablespoon tomato paste
- ½ teaspoon red pepper flakes
and cook for 2-3 minutes, stirring frequently.
Reduce the heat to low.
Now pour 1 cup of chicken broth into the pan and cook for 5-6 minutes, scraping the bottom of the pan a few times to release all the flavors sticking to it.
Stir in 2 teaspoon paprika and cook for another minute.
Finally, stir in ½ cup of unsweetened heavy cooking cream and 2 teaspoon lemon juice.
Check for salt and pepper and add more if needed.
Now place the cooked shrimp back into the skillet and stir well.
Garnish with 1 tablespoon of finely chopped fresh parsley. Serve!
Frequently Asked Questions
Rinse the shrimp under cold water and set them on a cutting board. Using a sharp knife, make a shallow cut along the back of each shrimp, starting from the head end and stopping just before the tail. Carefully remove the vein with your fingers or the tip of the knife. Rinse the shrimp again under cold water and pat them dry with a paper towel. Your shrimp is now ready to be cooked!
Serve it for a hearty weeknight dinner with mashed potatoes, rice, orzo, pasta, or crusty bread.
You can also serve it with roasted veggies, soup, or a refreshing salad on the side.
Leftovers can be stored in an air-tight container for up to 4 days in the refrigerator.
Reheat in a pan or microwave until nice and hot. Squeeze some lemon juice on top to freshen it up again.
To increase the shelf life, freeze the garlic paprika shrimp in a freezer-safe container or ziplock bag, which will last up to 3 months. The texture of the shrimp might change a little once it is thawed.
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Creamy Garlic Paprika Shrimp Recipe
- 1 pound medium-sized shrimp (500 g, peeled and deveined)
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly cracked black pepper (or to taste)
- 3 tablespoons extra virgin olive oil (divided)
- ½ cup chopped onions
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- ½ teaspoon red pepper flakes
- 1 cup chicken broth
- 2 teaspoons ground paprika
- ½ cup unsweetened heavy cream
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- Rinse shrimp and pat them dry using paper tissues.
- Season the shrimp with salt and black pepper.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
- Once the oil is hot, arrange the shrimp in the pan in a single layer and cook for 3-4 minutes.
- Note – If using small shrimp, cook for 2-3 minutes and if using jumbo shrimp, then cook for 5-6 minutes.
- Flip gently using a pair of tongs and cook for 1 more minute.
- Transfer the cooked shrimp to a plate and set them aside.
- Reduce the heat to medium.
- Add the remaining 1 tablespoon extra virgin olive oil to the pan.
- Add onions and saute for 2-3 minutes.
- Now add garlic, tomato paste, and red pepper flakes and cook for 2-3 minutes, stirring frequently.
- Reduce the heat to low.
- Now pour chicken broth into the pan and cook for 5-6 minutes, scraping the bottom of the pan a few times to release all the flavors sticking to it.
- Stir in paprika and cook for another minute.
- Finally, stir in cream and lemon juice.
- Check for salt and pepper and add more if needed.
- Now place the cooked shrimp back into the skillet and stir well.
- Garnish with parsley. Serve!