Garlic-Roasted Spanish Gambas with Smoked Paprika
Succulent shrimp roasted with smoky Spanish paprika and garlic, served as a flavorful tapa or appetizer. This spanish-inspired seafood 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 cloves 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
Instructions
- 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.
- Step 2: Add 1 lb peeled and deveined large shrimp to the bowl and toss to coat evenly with the seasoned oil and spices.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic-Roasted Spanish Gambas with Smoked Paprika take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic-Roasted Spanish Gambas with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Garlic-Roasted Spanish Gambas with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic-Roasted Spanish Gambas with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic-Roasted Spanish Gambas with Smoked Paprika?
Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
