Sautéed Shrimp with Smoked Paprika and Lemon
Plump shrimp cooked in a garlic-lemon sauce with a smoky paprika finish, ready in 25 minutes. This spanish-inspired seafood ready in about 25 minutes pairs shrimp, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 12 oz shrimp
- 3 tbsp olive oil
- 4 cloves garlic
- 1 tsp smoked paprika
- 1 lemon
- 2 tbsp fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup dry white wine
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat the 12 oz shrimp dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
- Step 2: Add the remaining 1 tbsp olive oil to the skillet. Add 4 minced garlic cloves and cook for 30 seconds until fragrant, stirring constantly. Stir in 1 tsp smoked paprika and cook for 10 seconds.
- Step 3: Return the shrimp to the skillet, add 1 tbsp lemon juice, 1/4 tsp lemon zest, and 1/4 cup dry white wine. Cook for 1 minute, stirring to combine, then stir in 2 tbsp chopped fresh parsley. Adjust seasoning with salt and pepper if needed.
Frequently asked questions
How long does Sautéed Shrimp with Smoked Paprika and Lemon take to make?
Total time is about 25 minutes (10 min prep + 15 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 Smoked Paprika and Lemon?
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 Smoked Paprika and Lemon?
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 Smoked Paprika and Lemon 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 Smoked Paprika and Lemon?
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.
What others are saying
- ★★★★★
Loved it! The paprika gave such a nice depth.
- ★★★★★
This was a hit at dinner with the in-laws! So simple and flavorful.
- ★★★★☆
Slightly bland, but the shrimp cooked perfectly.
