Sautéed Garlic Shrimp with Spanish Paprika
Succulent shrimp are quickly sautéed with garlic and smoky Spanish paprika for a vibrant and flavorful dish perfect for a quick dinner or tapas. This spanish-inspired seafood ready in about 12 minutes pairs large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 4 cloves garlic cloves, minced
- 1 tbsp smoked Spanish paprika
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Stir in 1 tbsp smoked Spanish paprika then immediately add 1 lb peeled shrimp, seasoning with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Cook the shrimp for 2-3 minutes per side until pink and opaque with slightly crispy edges.
- Step 5: Remove from heat and drizzle 2 tbsp fresh lemon juice over the shrimp, tossing gently.
- Step 6: Garnish with 2 tbsp chopped fresh parsley and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Spanish Paprika take to make?
Total time is about 12 minutes (5 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 Shrimp with Spanish 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 Shrimp with Spanish 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 Spanish 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 Spanish 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.
