Can I use frozen shrimp for Garlic Paprika Shrimp Skillet?

Yes, frozen shrimp work well for Garlic Paprika Shrimp Skillet. Just make sure to thaw them completely and pat them dry before cooking. Removing excess moisture helps achieve a better sear and prevents the sauce from becoming watery.

How do I know when shrimp are fully cooked?

Shrimp are done when they turn pink and opaque with a firm texture. In this Garlic Paprika Shrimp Skillet, they typically cook in about 3 to 4 minutes total. Overcooking can make them rubbery, so keep a close eye on them.

Can I make Garlic Paprika Shrimp Skillet dairy-free?

Absolutely. To make a dairy-free version of Garlic Paprika Shrimp Skillet, substitute the heavy cream with cashew cream or coconut cream. Both options provide a creamy texture while keeping the dish rich and flavorful.

What is the best way to reheat Garlic Paprika Shrimp Skillet?

The best way to reheat Garlic Paprika Shrimp Skillet is on the stovetop over medium heat. Add a splash of broth or water to loosen the sauce and prevent it from drying out. You can also use a microwave in short intervals, stirring in between.

Garlic Paprika Shrimp Skillet Easy Recipe

Name: Garlic Paprika Shrimp Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 tsp sea salt, divided; 3/4 tsp black pepper, divided; 3 tbsp extra-virgin olive oil; 1 large shallot, finely chopped (about 1/2 cup); 1/2 cup red bell pepper, finely chopped; 4 garlic cloves, minced; 2 tbsp tomato paste; 1/2 tsp crushed red pepper flakes; 3/4 cup chicken or vegetable broth; 2 tsp paprika; 2 cups fresh baby spinach (about 2 handfuls); 1/2 cup heavy cream; 1-2 tbsp fresh lemon juice; 2 tbsp fresh parsley, chopped

Description

Garlic Paprika Shrimp Skillet is a creamy, one-pan dinner made with tender shrimp, garlic, paprika, spinach, and a rich lemon-infused sauce. Ready in just 30 minutes, this flavorful dish is perfect for busy weeknights and pairs beautifully with rice, orzo, or crusty bread.

Ingredients

Scale

1 lb raw shrimp, peeled and deveined
1 tsp sea salt, divided
3/4 tsp black pepper, divided
3 tbsp extra-virgin olive oil
1 large shallot, finely chopped (about 1/2 cup)
1/2 cup red bell pepper, finely chopped
4 garlic cloves, minced
2 tbsp tomato paste
1/2 tsp crushed red pepper flakes
3/4 cup chicken or vegetable broth
2 tsp paprika
2 cups fresh baby spinach (about 2 handfuls)
1/2 cup heavy cream
1-2 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped

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Instructions

Pat the shrimp dry and season with 1/2 tsp salt and 1/2 tsp black pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 3 minutes, flip, and cook 1 more minute until opaque. Remove and set aside.
Reduce heat to medium and add remaining 1 tbsp olive oil. Sauté shallots and red bell pepper for 3–4 minutes until softened.
Add garlic, tomato paste, and red pepper flakes. Cook for 2–3 minutes until fragrant and the tomato paste darkens slightly.
Pour in broth to deglaze the pan. Simmer for 5 minutes until reduced by half.
Stir in paprika and spinach. Cook for 1–2 minutes until spinach wilts.
Add heavy cream and lemon juice. Stir until the sauce is smooth and creamy.
Return shrimp to the skillet and simmer for 1 minute to heat through.
Garnish with fresh parsley and serve immediately.

Notes

Do not overcook shrimp as they can become rubbery; cook just until opaque.
Cook tomato paste until it deepens in color to enhance flavor.
Add a splash of broth if the sauce becomes too thick.
Fresh lemon juice brightens the dish and balances the creaminess.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 310 kcal
Sugar: 3 g
Sodium: 980 mg
Fat: 24 g
Saturated Fat: 8.5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 145 mg