Spanish-Style Garlic Shrimp with Smoked Paprika and White Wine

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

Tender shrimp sautéed in a garlic-infused olive oil sauce with smoked paprika and a splash of white wine for depth. This spanish-inspired seafood (pescatarian) ready in about 18 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 210 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: 8 min Serves 4 Spanish cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering.
  2. Step 2: Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden but not browned.
  3. Step 3: Stir in 1 tsp smoked paprika and cook for 30 seconds to release its aroma.
  4. Step 4: Add 1 lb peeled and deveined large shrimp, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook shrimp for 2 minutes on each side until pink and opaque.
  5. Step 5: Pour in 1/4 cup dry white wine and simmer for 2 minutes until the sauce slightly reduces and coats the shrimp.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley.
  7. Step 7: Serve immediately with lemon wedges to squeeze over the shrimp for a bright finish.

Frequently asked questions

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

Total time is about 18 minutes (10 min prep + 8 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 White Wine?

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 Spanish-Style Garlic Shrimp with Smoked Paprika and White Wine?

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 White Wine 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 Spanish-Style Garlic Shrimp with Smoked Paprika and White Wine?

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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