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Shrimp with Garlic and Smoked Paprika


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  • 3 tablespoons extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined, tails on
  • 1/2 teaspoon kosher salt
  • Pinch of crushed red pepper
  • 4 large cloves garlic, minced
  • 1/3 cup dry sherry
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon cold unsalted butter, diced
  • 1/4 teaspoon smoked sweet paprika
  • 1 tablespoon finely chopped flat-leaf parsley
  • Lemon wedges, optional



Step 1

Warm a 12-inch skillet over medium-high heat. Add oil; swirl to coat. Add shrimp in a single layer. Cook, undisturbed, until lightly golden, about 90 seconds. Sprinkle with salt, crushed red pepper and garlic; turn shrimp and sauté until just cooked through, about 1 minute longer. Transfer to a platter and tent with foil to keep warm.

2. Add sherry to skillet; cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Stir in lemon juice and juices from shrimp. Remove skillet from heat; add butter and smoked paprika and stir until sauce is creamy. Spoon sauce over shrimp; sprinkle with parsley. Serve immediately, with lemon wedges, if desired.

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