This Paprika Shrimp Skillet is a quick and tasty meal that brings a warm, spicy flavor to your dinner table. With tender shrimp cooked in a mix of paprika and garlic, it’s sure to please!
It’s so easy to whip up, you’ll want to make it all the time! I love serving it over rice or pasta, and let’s be real, who doesn’t love a good one-pan meal? 🥳
Key Ingredients & Substitutions
Shrimp: Large shrimp provide great texture and flavor. You can use fresh or frozen shrimp; just thaw the frozen shrimp beforehand. If you need a substitute, scallops or chicken can work, but adjust cooking times accordingly.
Paprika: Smoked paprika gives a wonderful depth of flavor. If you don’t have that, regular paprika is fine, but you could also mix in a bit of cumin or chili powder for an extra kick.
Cream: I prefer heavy cream for its richness, but coconut milk is a great dairy-free option. It will lend a nice flavor, especially if you want a lighter dish.
Bell Peppers: You can swap out bell peppers for zucchini or mushrooms if you prefer. They’ll still add a nice texture and flavor!
How Do I Achieve the Perfectly Cooked Shrimp?
Cooking shrimp can be tricky, but it’s all about timing! Here’s how you can get it just right:
- Heat the oil until it’s hot before adding the shrimp. This helps them sear nicely.
- Cook the shrimp for only 2-3 minutes on each side. They’ll turn pink and opaque when done.
- Remove them from the pan as soon as they’re cooked to avoid overcooking. They will continue cooking a bit even after being removed!
Keep an eye on them, and you’ll have perfectly tender shrimp in no time!
How to Make Paprika Shrimp Skillet
Ingredients List:
For the Main Dish:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 cup canned diced tomatoes (with juices)
- 1 cup chicken broth or seafood broth
- 1/2 cup heavy cream or coconut milk
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
- Crusty bread, for serving
Time Estimate:
This delicious Paprika Shrimp Skillet requires about 10 minutes of prep time and around 15-20 minutes of cooking time, making it a quick weeknight meal. In total, you’ll need about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Sautéing the Shrimp:
Start by heating the olive oil in a large skillet over medium-high heat. Once hot, add the peeled and deveined shrimp. Season them lightly with salt and pepper. Sauté for about 2-3 minutes, or until they start to turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside.
2. Cooking the Vegetables:
In the same skillet, toss in the sliced onion and bell peppers. Cook these, stirring occasionally, for about 5 minutes until they become softened. You want them to be tender and slightly caramelized for extra flavor.
3. Adding Flavor:
Now, add the minced garlic, smoked paprika, sweet paprika, and cayenne pepper (if you’re using it) to the skillet. Stir continuously for about 1 minute until you smell those wonderful aromas filling your kitchen!
4. Creating the Sauce:
Next, stir in the canned diced tomatoes (with their juices) and the broth—chicken or seafood works well here. Let this simmer for 5 minutes to meld the flavors together and allow the sauce to reduce slightly.
5. Making it Creamy:
Pour in the heavy cream (or coconut milk, if you prefer a lighter option) and stir everything to combine. Let it gently simmer for another 3-4 minutes until the sauce thickens and becomes creamy.
6. Bringing it All Together:
Return the cooked shrimp to the skillet and stir to coat them in that delicious sauce. Cook for an additional 2-3 minutes just to heat the shrimp through.
7. Final Touches:
Take a moment to taste the sauce and adjust the seasoning with salt and pepper as necessary. Cooking is all about personal preference!
8. Serving Up:
Remove the skillet from heat and sprinkle fresh chopped parsley all over the top for a burst of color and flavor. Serve this dish hot with lemon wedges on the side for a zesty kick and some crusty bread to soak up that incredible sauce!
Enjoy your vibrant and hearty Paprika Shrimp Skillet with family and friends!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp before cooking. You can do this by placing them in the refrigerator overnight or by putting them in a sealed bag and submerging in cold water for about 20-30 minutes. Pat them dry before adding to the skillet to avoid excess moisture.
How Can I Adjust the Spice Level?
If you prefer a milder dish, you can omit the cayenne pepper entirely. For a little extra heat without going overboard, try using just a pinch. Alternatively, if you enjoy a spicier kick, feel free to increase the cayenne or even add a dash of hot sauce when serving!
Can I Make This Dish Ahead of Time?
Yes, you can! Prepare the dish up to the point of adding the shrimp, then refrigerate for up to 2 days. When you’re ready to serve, reheat in a skillet over medium-low heat, and add the shrimp, cooking until they’re heated through.
What Should I Serve with Paprika Shrimp Skillet?
This dish pairs wonderfully with rice or pasta to soak up the sauce. You can also serve it with a side of crusty bread for dipping. For a lighter option, consider a fresh salad or steamed vegetables alongside the skillet.