This Paprika Shrimp Skillet is a quick and tasty dish! Juicy shrimp are cooked with sweet paprika, garlic, and fresh veggies. It’s all done in one pan, which means less cleanup!
I love how colorful it looks on the plate! You can serve it over rice or pasta for a filling meal. Plus, it’s ready in just 30 minutes—perfect for busy evenings!
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for this dish as they cook quickly and stay juicy. If fresh shrimp isn’t available, frozen shrimp works fine. Just ensure they’re thawed properly before cooking!
Olive Oil: This is my go-to for cooking as it adds a nice flavor. You can substitute it with butter or avocado oil if you prefer a different fat or need a higher smoke point.
Paprika: Smoked paprika adds depth to the dish, while sweet paprika balances the flavor. If you don’t have smoked paprika, regular paprika or a dash of liquid smoke can work as a substitute. Adjust according to your taste!
Cream: Heavy cream gives richness to the sauce, but you can use coconut cream if you’re after a dairy-free option. You can also try Greek yogurt for a lighter version, just add it off heat to prevent curdling.
Tomatoes: Canned diced tomatoes are perfect for convenience. If you have fresh tomatoes, feel free to chop and use those—just adjust the cooking time to allow them to soften.
How Do You Make Sure the Shrimp Is Perfectly Cooked?
Cooking shrimp can be tricky! You want them tender, not rubbery. Start by heating the skillet well and add the shrimp in a single layer for even cooking. Aim to cook them for just 1-2 minutes per side. They’re done when they turn pink and opaque!
- Medium-high heat is key; too low, and they won’t sear well!
- Once you see them curling slightly, it’s time to check them; overcooking is a common mistake!
How to Make Paprika Shrimp Skillet
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined (tails optional)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, or to taste
- 1 can (14 oz) diced tomatoes, with juices
- 1/2 cup heavy cream or coconut cream
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Juice of 1/2 lemon
- Lemon wedges for serving
How Much Time Will You Need?
This delicious Paprika Shrimp Skillet takes about 30 minutes from start to finish. You’ll spend about 10 minutes on prep and another 20 minutes cooking. It’s the perfect dish for a quick weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil:
Begin by heating the olive oil in a large skillet over medium-high heat. It should shimmer but not smoke—this is the perfect time to add your shrimp!
2. Cook the Shrimp:
Next, season the shrimp with salt, pepper, and a pinch of paprika. Add the shrimp to the hot skillet and cook for about 1-2 minutes per side, until they turn pink and are just cooked through. Be careful not to overcook them! Once done, remove them from the skillet and set aside.
3. Sauté the Vegetables:
Lower the heat to medium. In the same skillet, add the chopped onion and diced bell pepper. Sauté these for about 4-5 minutes, until they soften and the onion becomes translucent. This adds great flavor to the dish!
4. Add Spices:
Now, stir in the minced garlic, smoked paprika, sweet paprika, and cayenne pepper (if you’re using it). Cook for another minute, stirring frequently until fragrant. This will make your kitchen smell amazing!
5. Mix in Tomatoes:
Pour in the canned diced tomatoes, including their juices, and stir to combine everything. Let it simmer for about 5 minutes so the flavors meld together nicely.
6. Create the Creamy Sauce:
Lower the heat once more and add the heavy cream or coconut cream. Stir to create a creamy sauce and let it simmer gently for 2-3 minutes. It’s starting to look delicious already!
7. Combine with Shrimp:
Carefully return the shrimp to the skillet. Gently stir to coat the shrimp in the creamy sauce and heat them through, taking about 1-2 minutes. Be gentle so you don’t break the shrimp!
8. Final Touches:
Stir in the freshly chopped parsley and squeeze in the juice of half a lemon. Taste and adjust the seasoning with more salt and pepper if desired. It should burst with flavor!
9. Serve and Enjoy:
Garnish with extra parsley and serve this delightful Paprika Shrimp Skillet hot, with lemon wedges on the side. It’s perfect over rice, pasta, or with crusty bread to soak up that delicious sauce. Enjoy your meal!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or use a quick method by placing them in a sealed bag and submerging it in cold water for about 15-20 minutes.
What Can I Substitute for Heavy Cream?
If you prefer a lighter option or need a dairy-free alternative, coconut cream works great and adds a nice flavor. You can also use Greek yogurt—just remember to stir it in off the heat to prevent curdling.
How Can I Adjust the Spice Level?
If you like it spicier, feel free to increase the cayenne pepper or add some red pepper flakes. For a milder version, simply omit the cayenne altogether, and it will still be delicious with the smoked paprika.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally to maintain the creamy texture. You might want to add a splash of cream or stock for a smoother consistency when reheating.
