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    Whisk Affair » Recipes » Meal Type » Main Course » Creamy Garlic Paprika Shrimp

    Published: Oct 5, 2022 | Last Updated On: Feb 20, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Creamy Garlic Paprika Shrimp

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    Jump to Recipe

    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).

    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, and Shrimp Stir Fry.

    Creamy garlic paprika shrimp served in a bowl.
    Jump to:
    • About Creamy Garlic Paprika Shrimp
    • Ingredients
    • How To Make Creamy Garlic Paprika Shrimp
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Creamy Garlic 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.

    Ingredients

    Creamy garlic paprika shrimp ingredients 1
    Creamy garlic paprika shrimp ingredients 2
    Creamy garlic paprika shrimp ingredients 3

    Shrimp – Fresh shrimp or frozen shrimp, both work great.

    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, heavy cooking cream, 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 Creamy Garlic Paprika Shrimp

    Rinse 1 lb (500 g) clean and de-veined shrimp and pat them dry using paper tissues.

    Season the shrimp with ½ teaspoon salt and ½ teaspoon freshly cracked black pepper.

    Shrimp, salt and pepper added to a bowl.
    Mixed well.

    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. 

    Shrimp arranged in a pan over oil.

    Flip gently using a pair of tongs and cook for 1 more minute.

    Transfer the cooked shrimp to a plate and set them aside.

    Cooked shrimp.

    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.

    Onions added to the pan.

    Now add 2 teaspoon minced garlic, 2 tablespoon tomato paste, and ½ teaspoon red pepper flakes and cook for 2-3 minutes, stirring frequently.

    Garlic, tomato paste and red pepper flakes added to the pan.

    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.

    Chicken broth added to the pan.

    Stir in 2 teaspoon paprika and cook for another minute. 

    Paprika added to the pan.

    Finally, stir in ½ cup of unsweetened heavy cooking cream and 2 teaspoon lemon juice.

    Heavy cream added to the pan.

    Check for salt and pepper and add more if needed.

    Now place the cooked shrimp back into the skillet and stir well.

    Cooked shrimp added back to the pan.

    Garnish with 1 tablespoon of finely chopped fresh parsley. Serve!

    Ready creamy garlic paprika shrimp.

    Frequently Asked Questions

    How to de-vein shrimp?

    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!

    Serving Suggestions

    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.

    Storage Suggestions

    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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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Creamy Garlic Paprika Shrimp Recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Continental
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 219kcal
    Author: Neha Mathur

    Ingredients 

    • 1 pound 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 paprika
    • ½ cup heavy cooking cream
    • 2 teaspoons freshly squeezed lemon juice
    • 2 tablespoons chopped fresh parsley
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    Instructions

    • 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. 
    • 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!

    Notes

    This recipe can be easily doubled or tripled too.
    If using frozen shrimp, make sure to thaw them before use.
    You can also substitute heavy cream with cashew cream if you are looking for something lighter or dairy free.

    Nutrition

    Calories: 219kcal | Carbohydrates: 6g | Protein: 2g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 35mg | Sodium: 586mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1129IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg
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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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