This creamy garlic paprika shrimp is a delightful dish that combines juicy shrimp with a rich and savory sauce. The garlic and paprika create a warm, comforting flavor that’s simply scrumptious!
It’s one of those recipes that makes your kitchen smell amazing! I like to serve it over pasta or rice to soak up all that tasty sauce. Trust me, you won’t want to waste a drop! 😋
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well. I often use frozen ones as they’re convenient and just as tasty. If you need a substitute, try scallops or cooked chicken for a different flavor.
Olive Oil or Butter: Both provide great flavor. I usually go with butter for a richer taste, but olive oil is a healthier option. Use whatever you prefer or have on hand!
Garlic: Fresh garlic brings the best flavor, but garlic powder can work in a pinch. If you love garlic, feel free to add more cloves for extra punch.
Paprika: Smoked paprika gives a nice depth but if you don’t have any, regular sweet paprika works too. You can even try a pinch of cayenne for some heat!
Heavy Cream: For a lighter version, you could use half-and-half or milk, but the sauce won’t be as rich and creamy. Vegan alternatives like coconut cream can also be great if you prefer plant-based options.
How Do I Make Sure My Shrimp Are Perfectly Cooked?
Cooking shrimp can be tricky! The key is not to overcook them, which can make them tough. Here’s how I ensure they’re perfectly tender:
- Heat your pan well before adding shrimp. This helps them cook evenly.
- Cook them in a single layer to avoid steaming. If they’re crowded, they won’t sear properly.
- Watch for the color change! Cook for about 2 minutes per side until they’re pink and opaque. Quick flips will keep them juicy.
- If you’re unsure, take one out to taste. Perfectly cooked shrimp should be firm but not rubbery.
How to Make Creamy Garlic Paprika Shrimp
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil or butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon chili flakes (optional, for a mild heat)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup heavy cream
- 1/4 cup chicken broth or seafood stock
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and roughly 10 minutes of cooking time, totaling around 20 minutes. It’s super quick and perfect for a weeknight dinner or when you want to impress guests!
Step-by-Step Instructions:
1. Heat the Oil or Butter:
Start by heating 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. This is where all the magic begins—getting that sizzle going!
2. Cook the Shrimp:
Once the oil is hot, add 1 lb of shrimp in a single layer. Sprinkle with salt, pepper, and smoked paprika. Cook the shrimp for about 2 minutes on each side until they turn pink and opaque. Once cooked, remove them from the pan and set aside—it’s their turn to shine later!
3. Sauté the Garlic:
Now, reduce the heat to medium and add the minced garlic to the same skillet. Sauté it for about 30 seconds, just until it’s fragrant but careful not to let it brown. We want that delicious garlic flavor without bitterness!
4. Deglaze the Pan:
Pour in 1/4 cup of chicken broth (or seafood stock) to deglaze the pan. Use a spatula to scrape up any flavorful bits stuck to the bottom. This adds even more depth to the sauce!
5. Make the Creamy Sauce:
Now stir in 1 cup of heavy cream and bring the mixture to a gentle simmer. Let it cook for about 3-5 minutes, stirring occasionally, until the sauce thickens up a bit. You want it creamy and smooth!
6. Add Lemon Juice and Chili Flakes:
Mix in the tablespoon of lemon juice and, if you like a little spice, add the chili flakes. Give it a good stir to combine all those lovely flavors.
7. Combine the shrimp and sauce:
Now it’s time to bring back the shrimp! Return them to the skillet, tossing gently to coat them in the creamy sauce. Heat everything through for 1-2 minutes—just until the shrimp are warmed up. Yum!
8. Finish up and Garnish:
Sprinkle in the chopped parsley, give it one last stir, and then remove from heat. For an extra touch, garnish with additional parsley and a pinch of smoked paprika or chili flakes if you wish.
9. Serve and Enjoy!
Serve your creamy garlic paprika shrimp immediately over rice, pasta, or with crusty bread to soak up that delicious sauce. Enjoy every mouthful of this tasty dish!
Enjoy your creamy garlic paprika shrimp!
Can I Use Pre-Cooked Shrimp for This Recipe?
Yes, you can use pre-cooked shrimp! Just add them to the sauce in the last few minutes of cooking to warm them through, as they don’t need to be cooked again.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can use half-and-half or whole milk. For a dairy-free alternative, try coconut cream or a plant-based cream substitute to achieve that creamy texture.
How Do I Store Leftover Creamy Garlic Paprika Shrimp?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
Can I Adjust the Spice Level?
Absolutely! To make it milder, you can omit the chili flakes entirely. If you like it spicier, add more chili flakes or even a dash of hot sauce to the sauce for extra heat.
