This Paprika Shrimp Skillet is a colorful and tasty dish that combines juicy shrimp with sweet and smoky paprika. It cooks up quickly, making it perfect for a busy weeknight!
Cooking shrimp has never been more fun! I whip this up in just 15 minutes and serve it over rice or pasta. You’ll impress your friends and feel like a chef! 🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star here. If you can’t find fresh shrimp, frozen is a great option too. Just be sure to thaw them before cooking! For a non-seafood version, try chicken breast or tofu instead.
Paprika: Smoked paprika adds a deep flavor. If you’re short on it, regular paprika works in a pinch but lacks the smoky depth. For a spicy kick, you could also add a bit more cayenne or swap in some chili powder!
Cream: I love using heavy cream for richness. You can swap it with coconut cream for a dairy-free option or use half-and-half for a lighter version. If you’re counting calories, low-fat milk can also work, but it may not thicken as well.
Bell Pepper: While red bell pepper gives a nice sweetness, feel free to use any color. Yellow or orange peppers are just as good. For more crunch, try adding snap peas or broccoli.
How Do I Make Sure My Shrimp Are Cooked Perfectly?
Cooking shrimp can be tricky since they can go from perfectly juicy to overcooked quickly. Here’s what to watch for:
- Cook the shrimp in a hot skillet for 1-2 minutes per side. They should turn pink and opaque.
- Remove them from the skillet as soon as they are cooked; they’ll continue to cook in the residual heat.
- Don’t crowd the pan. If cooking a lot of shrimp, do it in batches for even cooking.
With these tips, you’ll have tender, flavorful shrimp that complement your dish beautifully!
How to Make Paprika Shrimp Skillet
Ingredients You’ll Need:
For the Dish:
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off as preferred)
- 2 tbsp olive oil or butter
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp smoked paprika
- 1/2 tsp sweet paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt, or to taste
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 cup heavy cream or coconut cream
- 1/2 cup chicken broth or seafood stock
- 1 cup fresh spinach, roughly chopped
- Fresh parsley, chopped for garnish
- Lemon wedges, to serve
How Much Time Will You Need?
This delicious Paprika Shrimp Skillet takes about 15 minutes of prep time and 10 minutes of cook time, totaling around 25 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cooking the Shrimp:
Start by heating the olive oil or butter in a large skillet over medium-high heat. Once hot, add the shrimp to the skillet. Sprinkle with salt, black pepper, and 1 tablespoon of smoked paprika. Sauté the shrimp for about 1-2 minutes on each side, until they turn pink. When done, remove them from the skillet and set them aside on a plate.
2. Sautéing the Vegetables:
In the same skillet, add the sliced onion and red bell pepper. Cook, stirring occasionally, until they’re softened and slightly caramelized, which should take about 5 minutes. Next, add the minced garlic and sauté for another 30 seconds until it becomes fragrant—your kitchen will smell wonderful!
3. Adding Flavor and Creaminess:
Now, sprinkle the remaining sweet paprika and optional cayenne into the skillet with the vegetables. Stir everything to coat the veggies with that yummy paprika flavor. Pour in the chicken broth or seafood stock, using a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the skillet. Let this mixture reduce slightly for about 2 minutes.
4. Finishing Touches:
Stir in the heavy cream (or coconut cream) and bring the whole mixture to a gentle simmer. Once it’s simmering, add the chopped spinach and cook for 1-2 minutes, just until it wilts down. Finally, return the cooked shrimp to the skillet, tossing everything together to combine. Heat through for another 1-2 minutes to ensure the shrimp are well coated and warmed up.
5. Serving:
Take a moment to taste and adjust seasoning with more salt and pepper if needed. Once ready, garnish the Paprika Shrimp Skillet with fresh parsley and serve immediately with lemon wedges on the side. Enjoy it over rice, pasta, or with crusty bread to soak up that delicious creamy sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them first. The best way is to place them in the refrigerator overnight. If you’re short on time, you can also place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes.
What If I Don’t Have Smoked Paprika?
No worries! If you don’t have smoked paprika, you can substitute it with regular paprika, although the flavor will be slightly different. For a smoky taste, you could add a touch of liquid smoke or a bit of cumin as a nice alternative.
Can I Make This Dish Dairy-Free?
Absolutely! Simply replace the heavy cream with coconut cream or a dairy-free cream alternative. This will still give you a creamy texture without the dairy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat or in the microwave. Adding a splash of broth or cream while reheating will help keep it moist!