Sautéed Garlic Shrimp with Spanish Paprika and Lemon

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy shrimp cooked quickly in olive oil with garlic and smoky Spanish paprika, finished with a bright squeeze of lemon. This Spanish recipe, ready in about 10 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 garlic cloves, minced
• 1 tsp Spanish smoked paprika
• 2 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 lb large shrimp, 1 tsp Spanish smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook for 2 minutes on one side until the edges start turning pink.
3. Step 3: Flip the shrimp and cook for an additional 1-2 minutes until fully opaque and curled, then immediately remove from heat.
4. Step 4: Drizzle 2 tbsp fresh lemon juice over the shrimp and sprinkle 2 tbsp chopped fresh parsley. Toss gently to combine and serve immediately.