Spanish-Style Garlic Shrimp with Roasted Piquillo Peppers

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent shrimp sautéed with garlic and paprika served alongside sweet roasted piquillo peppers for a vibrant Spanish tapas dish. This Spanish-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, olive oil, garlic cloves, thinly sliced 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.

Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 220 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
4 tbsp olive oil
6 garlic cloves, thinly sliced
1 tsp smoked paprika
8 piquillo peppers, jarred and drained
2 tbsp fresh parsley, chopped
1 tsp salt
for serving lemon wedges

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Instructions

Step 1: Preheat your oven to 400°F. Arrange 8 jarred and drained piquillo peppers on a baking sheet and roast for 10 minutes until edges start to caramelize.
Step 2: Meanwhile, heat 4 tbsp olive oil in a large skillet over medium heat until shimmering, then add 6 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
Step 3: Add 1 lb peeled and deveined large shrimp along with 1 tsp smoked paprika and 1 tsp salt, cooking for 3-4 minutes, stirring frequently, until shrimp turn pink and opaque.
Step 4: Remove the skillet from heat and stir in 2 tbsp chopped fresh parsley.
Step 5: Serve the garlic shrimp hot alongside the roasted piquillo peppers with lemon wedges for squeezing over.