Sautéed Garlic Shrimp with Saffron and Paprika

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent shrimp cooked in a fragrant garlic, saffron, and smoked paprika sauce, perfect for a quick Spanish-inspired seafood dish. This Spanish-inspired seafood recipe, ready in about 20 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.

Prep: 10 min Cook: 10 min Serves 4 Spanish cuisine 210 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
3 tbsp extra virgin olive oil
5 garlic cloves, thinly sliced
1 tsp smoked paprika
1/4 tsp saffron threads
1/4 cup dry white wine
2 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and cook for 1-2 minutes until fragrant and lightly golden, stirring frequently to avoid burning.
Step 2: Stir in 1 tsp smoked paprika and 1/4 tsp saffron threads, cooking for 30 seconds until the spices bloom and the aroma deepens.
Step 3: Add 1 lb large shrimp, peeled and deveined, spreading them in a single layer. Cook for 2 minutes on one side until pink and slightly crisp at the edges.
Step 4: Flip the shrimp and pour in 1/4 cup dry white wine and 2 tbsp fresh lemon juice. Simmer for another 2 minutes until the shrimp are fully opaque and the sauce slightly thickens.
Step 5: Season with salt and black pepper to taste, and sprinkle 2 tbsp chopped fresh parsley before serving immediately.