Sautéed Shrimp with Garlic and Smoked Paprika

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

Bright and smoky sautéed shrimp infused with garlic and smoked paprika, perfect for a quick seafood dinner or appetizer. This spanish-inspired seafood ready in about 11 minutes pairs large shrimp, peeled and deveined, smoked paprika, garlic cloves 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.

Prep: 5 min Cook: 6 min Serves 4 Spanish cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking, about 2 minutes. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
  3. Step 3: Add the shrimp in a single layer and cook without stirring for 2 minutes until the undersides are pink and slightly charred.
  4. Step 4: Flip the shrimp and cook for another 1-2 minutes until opaque and cooked through.
  5. Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the shrimp, toss gently, and serve immediately with lemon wedges on the side.

Frequently asked questions

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

Total time is about 11 minutes (5 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 Shrimp with Garlic and Smoked Paprika?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Shrimp with Garlic and Smoked 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 Shrimp with Garlic and Smoked 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 Shrimp with Garlic and Smoked 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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