Garlic-Roasted Spanish Gambas with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Succulent shrimp roasted with smoky Spanish paprika and garlic, served as a flavorful tapa or appetizer. This Spanish-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 5 minced garlic cloves
• 1 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a mixing bowl, combine 3 tbsp olive oil, 5 minced garlic cloves, 1 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Stir to blend.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the bowl and toss to coat evenly with the seasoned oil and spices.
3. Step 3: Spread the shrimp in a single layer on a rimmed baking sheet and roast for 8-10 minutes until shrimp are pink and opaque with slightly crisp edges.
4. Step 4: Remove from oven, drizzle 2 tbsp fresh lemon juice over the shrimp, and sprinkle 2 tbsp chopped fresh parsley. Serve immediately with crusty bread to soak up the flavorful oil.