Traditional Spanish Garlic Shrimp with Paprika and Lemon

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

A classic Spanish tapas dish of succulent shrimp sautéed in olive oil with garlic, smoky paprika, and a bright squeeze of lemon. This Spanish-inspired seafood recipe, ready in about 15 minutes, pairs large shrimp, olive oil, garlic cloves 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: 5 min Cook: 10 min Serves 4 Spanish cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp olive oil in a large skillet over medium heat. Add 6 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1-2 minutes until garlic is golden and fragrant but not burned.
  2. Step 2: Increase heat to medium-high and add 1 lb peeled and deveined large shrimp, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp smoked paprika. Cook shrimp for 2-3 minutes per side until opaque and slightly crisp on edges.
  3. Step 3: Remove skillet from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley to brighten flavors.
  4. Step 4: Serve immediately with crusty bread to soak up the flavorful garlic oil.

Frequently asked questions

How long does Traditional Spanish Garlic Shrimp with Paprika and Lemon take to make?

Total time is about 15 minutes (5 min prep + 10 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 Traditional Spanish Garlic Shrimp with Paprika and Lemon?

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 Traditional Spanish 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 Traditional Spanish 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.

What goes well with Traditional Spanish Garlic Shrimp with Paprika and Lemon?

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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