This Paprika Shrimp Skillet is an easy and tasty dish that comes together in no time. Succulent shrimp are tossed in a lively blend of paprika, garlic, and butter, making every bite burst with flavor!
I love how quick this meal is to whip up. Serve it over rice or with a crusty bread to soak up all that yummy sauce—your taste buds will thank you! 🍤✨
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works great here. I prefer large shrimp because they stay juicy and flavorful. If you can’t find shrimp, diced chicken or even tofu could be a fun alternative for a different twist.
Olive Oil: While olive oil gives a nice flavor, feel free to use butter for a richer taste, or avocado oil for a higher smoke point. Both can add a delicious touch to your dish.
Paprika: Smoked paprika is my go-to for its depth and color. If you can only find regular paprika, you can substitute it, but the dish will miss that smoky flavor. Try adding a drop of liquid smoke instead if you want that essence!
Heavy Cream: I often use half-and-half for a lighter sauce. If you’re looking for a dairy-free option, coconut milk works well too, though it will give a subtle coconut flavor.
How Can I Ensure My Shrimp is Perfectly Cooked?
Cooking shrimp can be tricky, but it’s all about timing! Here’s how to cook them perfectly:
- Make sure your skillet is hot, but not too hot—medium heat is ideal.
- Add the shrimp in a single layer without crowding them to ensure even cooking.
- Cook for just 2-3 minutes per side. You’ll know they’re done when they turn pink and opaque.
- Remove them from heat as soon as they’re cooked to avoid overcooking. This keeps them tender and juicy!
How to Make Paprika Shrimp Skillet
Ingredients You’ll Need:
For the Dish:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for a little heat)
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This delicious Paprika Shrimp Skillet will take around 30 minutes in total! You’ll need about 10 minutes to prep your ingredients and around 20 minutes to cook everything to scrumptious perfection. It’s a quick meal that’s packed with flavor!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced onions and bell peppers. Sauté them for about 5 minutes until they become tender and slightly caramelized. This step builds a great base flavor!
2. Add Garlic and Spices:
Stir in the minced garlic, smoked paprika, and cayenne pepper (if you want some spice!). Cook this mixture for about 30 seconds until it becomes fragrant. Be careful not to let the garlic burn!
3. Add Tomatoes and Broth:
Pour in the diced tomatoes and the broth, stirring to combine everything. Allow this mixture to simmer for 3-4 minutes so the flavors can meld nicely. Your kitchen will start to smell amazing!
4. Create the Creamy Sauce:
Slowly stir in the heavy cream and bring the sauce to a gentle simmer. Taste and season with salt and freshly ground black pepper according to your preference. This is where the creaminess comes into play!
5. Cook the Shrimp:
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Avoid overcooking to keep the shrimp juicy and tender.
6. Garnish and Serve:
Once cooked, remove the skillet from heat and garnish your dish with freshly chopped parsley. Serve hot with lemon wedges on the side, and don’t forget that crusty bread to soak up all the delicious sauce!
Enjoy your vibrant and creamy Paprika Shrimp Skillet—it’s a quick, flavorful delight!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, make sure to thaw them completely before cooking. The best way to thaw shrimp is by placing them in the refrigerator overnight. For quick thawing, you can also put them in a sealed bag and submerge them in cold water for about 20-30 minutes.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half instead of heavy cream. For a dairy-free alternative, coconut milk works well too, but keep in mind it will give a slightly different flavor to the dish.
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat to ensure the shrimp don’t become rubbery. You may want to add a splash of broth or cream to refresh the sauce.
Can I Make This Dish Spicier?
Definitely! If you like more heat, you can increase the cayenne pepper or add a pinch of red pepper flakes. For an extra kick, consider adding some diced jalapeños or a splash of hot sauce to the sauce while cooking!