Spanish-Style Sautéed Garlic Shrimp with Paprika and Lemon
Succulent shrimp are sautéed with smoky Spanish paprika, garlic, and a splash of fresh lemon juice for a vibrant and quick seafood dish. This spanish-inspired seafood (gluten free, low carb) ready in about 18 minutes pairs large shrimp, peeled and deveined, extra virgin 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 180 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
- 1 lb large shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 1 tsp smoked Spanish paprika
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden, stirring frequently to avoid burning.
- Step 2: Add 1 lb large shrimp, 1 tsp smoked Spanish paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook shrimp for 2-3 minutes per side until pink and opaque with slightly crisp edges.
- Step 3: Remove the skillet from heat and immediately squeeze 2 tbsp fresh lemon juice over the shrimp. Toss gently to coat.
- Step 4: Transfer to a serving dish and sprinkle 2 tbsp chopped fresh parsley on top before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spanish-Style Sautéed Garlic Shrimp with Paprika and Lemon 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 Sautéed Garlic Shrimp with Paprika and Lemon?
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 Sautéed Garlic Shrimp with 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 Spanish-Style Sautéed Garlic Shrimp with 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.
Is Spanish-Style Sautéed Garlic Shrimp with Paprika and Lemon gluten free?
Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
