Sautéed Garlic Gambas with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender shrimp sautéed in olive oil with garlic and smoky Spanish paprika, finished with fresh parsley and a squeeze of lemon for brightness. This Spanish-inspired seafood recipe, ready in about 17 minutes, pairs large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 extra virgin olive oil
• 5 garlic cloves, thinly sliced
• 1 tsp smoked Spanish paprika
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden but not burnt.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, sprinkle with 1 tsp smoked Spanish paprika, 1 tsp sea salt, and 1/2 tsp black pepper. Cook for 3-4 minutes, turning occasionally until shrimp are pink and opaque.
3. Step 3: Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice. Serve immediately with crusty bread to soak up the garlicky oil.