Introduction

This Creamy Garlic-Paprika Shrimp Skillet is a rich and flavorful one-pan meal perfect for busy weeknights. Tender shrimp swim in a luscious, paprika-spiced sauce with a hint of lemon and fresh spinach. Serve it over rice, orzo, or with crusty bread for a satisfying dinner.

A black pan filled with a creamy orange sauce that has small pieces of dark green spinach and red bell peppers scattered throughout. On top, there are seven large grilled shrimp with a golden-brown crust, sprinkled with green herbs. Two lemon wedges sit on the edge of the pan, adding a yellow contrast to the warm colors. The pan rests on a white marbled surface, with a white bowl of shredded cheese nearby and a small white plate holding a lemon wedge in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. peeled and deveined raw shrimp
1 tsp. sea salt, divided (reduce to 3/4 tsp. if using fine table salt)
3/4 tsp. cracked black pepper, divided
3 Tbsp. extra-virgin olive oil
1 large shallot, finely chopped (about 1/2 cup)
1/2 cup finely chopped red bell pepper
4 garlic cloves, minced
2 Tbsp. tomato paste
1/2 tsp. crushed red pepper flakes
3/4 cup lower-sodium vegetable or chicken broth
2 tsp. paprika
2 handfuls fresh baby spinach
1/2 cup heavy cream
1-2 Tbsp. fresh lemon juice (from 1 lemon)
2 Tbsp. chopped fresh parsley leaves
Cooked orzo or rice, or crusty bread for dipping

Instructions

Step 1: Pat shrimp dry with a paper towel and season evenly with 1/2 teaspoon each of salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, arrange shrimp in the pan without overlapping and cook for 3 minutes. Flip shrimp and cook for 1 more minute, until shrimp are firm and no longer opaque. Transfer shrimp to a plate.
Step 2: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the shallots and red bell pepper and cook for 3 to 4 minutes until softened. Stir in garlic, tomato paste, and crushed red pepper flakes, cooking 2 to 3 minutes until the garlic is fragrant and the tomato paste caramelizes.
Step 3: Pour in the broth to deglaze the pan, scraping up any browned bits. Simmer for 5 minutes until the liquid reduces by about half. Stir in paprika and spinach, cooking for 1 to 2 minutes until spinach is wilted.
Step 4: Stir in the heavy cream and lemon juice. Season the sauce with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Return shrimp to the skillet, nestling them into the sauce.
Step 5: Garnish with chopped fresh parsley. Serve the shrimp and sauce over cooked orzo, rice, or alongside crusty bread for dipping.

Tips & Variations

Use large shrimp for a meatier texture and adjust cooking time if using smaller shrimp to avoid overcooking.
For a dairy-free version, substitute heavy cream with coconut cream or a cashew cream alternative.
If you prefer less heat, reduce or omit the crushed red pepper flakes.
Adding a splash of white wine when deglazing the pan can add extra depth of flavor.
Fresh herbs like dill or basil can be swapped in place of parsley for a different herbal note.

Storage

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, stirring frequently to prevent the cream from curdling. It’s best to add fresh lemon juice again after reheating to brighten the flavors.

How to Serve

A white speckled bowl holds a layered dish featuring a base of light yellow orzo pasta evenly spread on one side. On top, grilled shrimp coated in a bright orange creamy sauce with finely chopped red and green veggies, garnished with chopped green herbs, cover most of the pasta. A lemon wedge sits at the edge of the bowl, adding a fresh touch. A golden and black spoon rests inside the bowl, partially submerged in the shrimp and sauce. The bowl is placed on a white marbled surface with some scattered green herbs and a half lemon visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but be sure to thaw them completely and pat them dry before cooking to prevent excess moisture and ensure they sear properly.

What can I serve with this shrimp skillet?

This dish pairs wonderfully with cooked orzo, rice, or crusty bread to soak up the creamy sauce. Steamed vegetables or a fresh green salad also make great accompaniments.