Sautéed Garlic Gambas with Smoked Paprika
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 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Gambas with Smoked Paprika take to make?
Total time is about 17 minutes (10 min prep + 7 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 Sautéed Garlic 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Sautéed Garlic 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 Sautéed Garlic 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 Sautéed Garlic 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.
