Sautéed Garlic Shrimp with Smoky Paprika and Roasted Red Peppers
Tender shrimp cooked in fragrant garlic and smoky paprika, complemented by sweet roasted red peppers for a vibrant Spanish-inspired dish. This spanish-inspired seafood (gluten free, low carb) ready in about 20 minutes pairs large shrimp, peeled and deveined, olive oil, garlic cloves, minced 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
- 4 cloves garlic cloves, minced
- 1 tbsp smoked paprika
- 1 cup roasted red peppers, sliced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp smoked paprika, sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb large shrimp, peeled and deveined, to the skillet in a single layer. Season with 1 tsp salt and 1/2 tsp black pepper, cooking for 2-3 minutes per side until shrimp turn pink and opaque.
- Step 3: Stir in 1 cup sliced roasted red peppers and cook for 1 more minute until heated through and combined.
- Step 4: Remove from heat and drizzle with 1 tbsp lemon juice, then sprinkle 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Smoky Paprika and Roasted Red Peppers 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 Sautéed Garlic Shrimp with Smoky Paprika and Roasted Red Peppers?
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 Smoky Paprika and Roasted Red Peppers?
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 Smoky Paprika and Roasted Red Peppers 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.
Is Sautéed Garlic Shrimp with Smoky Paprika and Roasted Red Peppers gluten free?
Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
