Sautéed Garlic Shrimp with Lemon and Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp cooked quickly with garlic, smoky paprika, and fresh lemon juice for a bright and savory Spanish seafood dish. This spanish-inspired seafood ready in about 16 minutes pairs peeled and deveined large shrimp, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

Prep: 10 min Cook: 6 min Serves 4 Spanish cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 5 minced garlic cloves and sauté for 30 seconds until fragrant, taking care not to burn.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Sprinkle 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper evenly over the shrimp.
  3. Step 3: Cook shrimp for 2-3 minutes on one side until pink and slightly opaque, then flip and cook an additional 2 minutes until fully opaque and edges curl.
  4. Step 4: Remove skillet from heat and drizzle 2 tbsp freshly squeezed lemon juice over the shrimp. Toss gently to combine.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley and serve immediately with crusty bread or over rice.

Frequently asked questions

How long does Sautéed Garlic Shrimp with Lemon and Paprika take to make?

Total time is about 16 minutes (10 min prep + 6 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 Shrimp with Lemon and 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 Sautéed Garlic Shrimp with Lemon and 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 Shrimp with Lemon and 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 Shrimp with Lemon and 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.

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