Garlic Paprika Shrimp Skillet

Garlic Paprika Shrimp Skillet is a flavorful one-pan dish with juicy shrimp simmered in a smoky garlic-paprika sauce. Sweet bell peppers and a splash of lemon brighten it up, making every bite irresistible. Ready in just 30 minutes, it’s perfect for busy weeknights or when you want something that feels special without the fuss.

Love More Shrimp Recipes? Try My Garlic Shrimp Over Mashed Potatoes or this Cajun Shrimp and Salmon with Garlic Cream Sauce next.

Why You’ll Love This Recipe

One-skillet simplicity delivers restaurant-quality flavor with almost zero fuss—everything cooks in one pan so cleanup is a breeze. Ready in under 30 minutes, it’s ideal for busy weeknights when you want something impressive without the work. Smoky paprika, garlicky cream, and a squeeze of lemon combine for a rich, bright sauce that tastes far fancier than the effort involved. Totally customizable—add extra veggies or swap the protein—and serve it over rice, pasta, or with crusty bread for a satisfying meal.

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Ingredient List

For the Shrimp:

• 1 lb raw shrimp, peeled and deveined (I get the Costco frozen bags – way cheaper)
• 1 tsp sea salt, divided (table salt tastes weird here)
• ¾ tsp cracked black pepper, divided (the pre-ground stuff is fine)
• 3 Tbsp extra-virgin olive oil (don’t use the cooking spray junk)

For the Sauce:

• 1 large shallot, finely chopped (they’re near the onions)
• ½ cup red bell pepper, finely chopped (any color works)
• 4 cloves garlic, minced (never ever use the jar stuff)
• 2 Tbsp tomato paste (get squeeze tubes – trust me)
• ½ tsp crushed red pepper flakes (less if you’re wimpy)
• ¾ cup lower-sodium chicken broth (I keep cartons around)
• 2 tsp paprika (sweet or smoked both work)
• 2 handfuls fresh baby spinach (pre-washed bags worth it)
• ½ cup heavy cream (milk is not the same thing)
• 1-2 Tbsp fresh lemon juice (bottled is gross)
• 2 Tbsp chopped fresh parsley (dried won’t cut it)

For Serving:

• Rice, orzo, or crusty bread (team bread forever)

If you’re panicking about missing ingredients:

• Yellow onion instead of shallot – use half
• Any bell pepper color you’ve got
• Half-and-half works but not as rich
• Vegetable broth if you don’t do chicken

Money tricks I learned:

• Buy frozen shrimp when it’s on sale
• Those squeeze tubes cost more but last forever
• Grow parsley on your windowsill – super easy
• Store brand paprika tastes the same

Why These Ingredients Work

Paprika basically makes everything look expensive and Instagrammable while adding this smoky thing that fools people. I used to only put it on potato salad – had no clue it could transform a whole dinner.

That little bit of tomato paste? Game changer. I used to skip it because who opens a whole can for two tablespoons? Then my sister showed me squeeze tubes and my cooking got way better. It makes the sauce taste deeper somehow.

Shallots are just bougie onions that don’t make you cry. My kids don’t notice them which is a miracle. Regular onions work fine but they’re sharper.

The spinach is pure mom trickery. It shrinks down to nothing but sneaks vitamins in. My picky kid eats it without realizing because the cream sauce disguises everything.

Heavy cream is totally necessary. I tried making this “healthy” with milk once and it was sad and watery. The cream makes cheap grocery store shrimp taste like restaurant food.

Essential Tools and Equipment

• Big skillet – my 12-inch cast iron works great
• Wooden spoon – won’t scratch your pan
• Sharp knife – dull ones are dangerous
• Cutting board – dishwasher safe preferred
• Paper towels – super important for shrimp

How To Make Garlic Paprika Shrimp Skillet

Step 1: Prep the Shrimp

This part is stupid important. Dry those shrimp like crazy or they’ll be gray and sad. Wet shrimp steam instead of getting golden. I pat each one individually with paper towels – takes forever but worth it.

Season with half the salt and pepper. Heat 2 tablespoons olive oil until it moves around the pan easily – about 2-3 minutes. Don’t rush this.

Put shrimp in single layer without crowding. If your pan’s too small, do batches. I know it’s annoying but crowded shrimp suck. Cook 3 minutes without touching them – set a timer because I used to flip too early. Flip once, cook 1 more minute until golden. Take them out immediately.

Step 2: Build the Flavor Base

Turn heat to medium, add remaining oil to same pan. Don’t clean it – those brown bits are flavor gold.

Add shallots and bell pepper. Cook 3-4 minutes until soft and smelling good. The shallots should look see-through.

Now add garlic, tomato paste, and red pepper flakes. Stir constantly for 2-3 minutes until amazing smells happen and the tomato paste gets darker. Don’t rush this – I burned garlic once trying to hurry and it was nasty.

Step 3: Create the Sauce

Pour in broth and scrape up all the brown stuff with your spoon. Let it bubble hard for 5 minutes until it’s half the amount. You’ll know it’s ready when you can drag your spoon through it and it takes a second to fill back.

Stir in paprika – kitchen smells incredible now. Add spinach and watch it disappear. Don’t overcook or it gets slimy.

Step 4: Make it Creamy

Take pan off heat before adding cream so it doesn’t get chunky. Learned that the hard way. Stir in cream and lemon juice, then rest of salt and pepper. Taste it – fix whatever seems wrong.

Step 5: Bring it Together

Put shrimp back in and warm everything for 1-2 minutes. Don’t cook longer or shrimp get rubbery. Sprinkle parsley on top and eat immediately.

You Must Know

Dry shrimp or fail. Those brown bits are flavor treasure. Don’t add cream to hot pan or it curdles.

My trick: Save pasta water if you’re making orzo. A splash makes sauce stickier.

Pro Tips & Cooking Hacks

• Medium-big shrimp work best – tiny overcook, huge get tough
• Fresh lemon only – bottled tastes fake
• Don’t pile shrimp up
• Cream goes last
• Don’t rush the tomato paste part

Flavor Variations & Suggestions

Mediterranean: Sun-dried tomatoes and olives Spicy: More red pepper flakes Herby: Thyme instead of parsley Smoky: Smoked paprika Lighter: Greek yogurt instead of cream (add off heat)

Make-Ahead Options

Best fresh but you can prep ahead. Clean shrimp morning of, chop veggies early. Sauce base keeps in fridge and reheats fine.

Freezes okay for few months but texture isn’t perfect.

Recipe Notes & Baker’s Tips

High heat for shrimp is required. Medium for everything else. Don’t skip reducing the broth – that’s where flavor happens. Fresh parsley actually matters here unlike most recipes.

Serving Suggestions

Needs something to soak up sauce:

• White rice – classic
• Orzo – more filling
• Cauliflower rice – low carb
• Crusty bread – my favorite

Simple salad and white wine finish it off.

How to Store Your Garlic Paprika Shrimp Skillet

Fridge: 3 days in sealed container Reheating: Low heat on stove, stir gently. Microwave okay but watch the shrimp. Fresh lemon perks it up Freezer: 3 months but shrimp texture suffers

Allergy Information

Has: Shellfish, dairy No dairy: Coconut cream works No shellfish: Chicken chunks or firm fish Gluten-free: Natural when served right

Questions I Get Asked A Lot

Can I use frozen shrimp?

Absolutely! Just make sure to thaw them completely and pat very dry. Frozen shrimp can release more water, so the drying step is even more important.

What if I can’t find shallots?

No worries! Use half a medium yellow onion instead. The flavor will be slightly sharper but still delicious.

Can I make this ahead for a dinner party?

The sauce base can be made earlier in the day, but I’d cook the shrimp fresh for the best texture. It only takes 30 minutes total!

My sauce seems thin – what went wrong?

Make sure you’re letting the broth reduce by half in step 3. If it’s still thin, simmer a bit longer before adding the cream.

💬 Made this? Tell me everything! Rice or bread team? Any disasters? I read every comment and love hearing your stories!