Spanish-Style Garlic Shrimp with Smoked Paprika and Parsley

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

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 (gluten free) ready in about 10 minutes pairs peeled and deveined large shrimp, extra virgin olive oil, thinly sliced 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 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: 5 min Serves 4 Spanish cuisine 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Flip shrimp and cook for another 1-2 minutes until fully pink and curled, stirring occasionally to coat with oil and spices.
  4. 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.

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Frequently asked questions

How long does Spanish-Style Garlic Shrimp with Smoked Paprika and Parsley take to make?

Total time is about 10 minutes (5 min prep + 5 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 Spanish-Style Garlic Shrimp with Smoked Paprika and Parsley?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Spanish-Style Garlic Shrimp with Smoked Paprika and Parsley?

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 Spanish-Style Garlic Shrimp with Smoked Paprika and Parsley 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.

Is Spanish-Style Garlic Shrimp with Smoked Paprika and Parsley gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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