Spanish-Style Garlic Shrimp with Smoked Paprika and Parsley

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 in olive oil with garlic and smoked paprika, finished with fresh parsley for an easy tapas-style dish. This Spanish-inspired seafood recipe (gluten free), ready in about 10 minutes, pairs large shrimp, extra virgin olive oil, garlic cloves 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 rice, quinoa, or a quick salad. 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: 5 min Serves 4 Spanish cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
4 tbsp extra virgin olive oil
5, thinly sliced garlic cloves
1 1/2 tsp smoked paprika
1/4 tsp (optional) red chili flakes
1 tbsp fresh lemon juice
2 tbsp, chopped fresh flat-leaf parsley
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 4 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 5 thinly sliced garlic cloves and 1/4 tsp red chili flakes if using. Sauté for 1-2 minutes until garlic is fragrant and just starting to turn golden but not burnt.
Step 2: Increase heat to medium-high and add 1 lb peeled and deveined large shrimp along with 3/4 tsp salt, 1/4 tsp black pepper, and 1 1/2 tsp smoked paprika. Cook shrimp for 2 minutes on one side until edges turn opaque and pink.
Step 3: Flip shrimp and cook for another 1-2 minutes until fully pink and curled, stirring occasionally to coat with oil and spices.
Step 4: Remove skillet from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh flat-leaf parsley. Serve immediately with crusty bread or over rice.