Creamy Garlic Paprika Shrimp

This creamy garlic paprika shrimp skillet is the perfect quick indulgence for weeknight dinners. It features succulent shrimp seared to just the right texture, simmered in a rich and flavorful sauce made from garlic, tomato paste, and a splash of cream. Vibrant baby spinach and red bell peppers add freshness while paprika and lemon juice bring warmth and brightness. Whether served over orzo, rice, or with crusty bread, this dish balances comfort and bold flavors in under 30 minutes.

I first made this recipe on a hectic weeknight and was delighted by how quickly it came together. It quickly became a favorite that my family requests regularly.

Ingredients

• Shrimp: 1 pound peeled and deveined raw shrimp for a tender and juicy texture choose medium or large sizes for even cooking
• Sea salt: 1 teaspoon divided for seasoning adjust if using fine table salt to avoid over-salting
• Black pepper: 3/4 teaspoon cracked divided to add flavor with a bit of bite freshly cracked pepper works best
• Olive oil: 3 tablespoons extra—virgin for searing shrimp and sautéing vegetables brings richness and depth
• Shallot: 1 large finely chopped about half a cup adds sweetness and a delicate onion flavor
• Red bell pepper: 1/2 cup finely chopped adds color and a fresh crunch choose bright and firm peppers
• Garlic: 4 cloves minced for aromatic depth and a savory punch use fresh garlic for best taste
• Tomato paste: 2 tablespoons intensifies the sauce with rich umami flavor opt for high quality for sweetness
• Red pepper flakes: 1/2 teaspoon crushed provides a gentle heat adjust to your preference
• Broth: 3/4 cup lower—sodium vegetable or chicken broth deglazes the pan and builds flavor use low sodium for better control
• Paprika: 2 teaspoons brings warmth and smokiness choose Hungarian or Spanish variety if possible
• Spinach: 2 handfuls fresh baby spinach adds bright color and a fresh, mild green flavor
• Heavy cream: 1/2 cup enriches the sauce with creaminess and smooth texture
• Lemon juice: 1 to 2 tablespoons fresh from about 1 lemon adds brightness balancing the richness
• Parsley: 2 tablespoons chopped fresh parsley leaves for garnish and a fresh herbal note

Instructions

Season the shrimp:

Pat the shrimp dry carefully with paper towels to ensure proper searing. Season evenly with half a teaspoon each of sea salt and black pepper. Dry shrimp sear better producing a beautifully caramelized surface.

Cook shrimp:

Heat two tablespoons of olive oil in a large skillet over medium—high heat until shimmering but not smoking. Arrange the shrimp in a single layer without overlapping to allow even cooking. Cook for three minutes on one side until you see a nice pink color and the shrimp begin to curl. Flip and cook for an additional minute until shrimp are firm to the touch and no longer translucent. Remove shrimp to a plate to avoid overcooking.

Sauté vegetables:

Reduce the heat to medium. Add the remaining tablespoon of olive oil to the skillet along with the finely chopped shallots and red bell pepper. Cook stirring occasionally for three to four minutes until the vegetables are softened and fragrant. Add minced garlic, tomato paste, and crushed red pepper flakes. Continue cooking for two to three minutes until the garlic is aromatic and tomato paste develops a slight caramelization adding depth.

Deglaze and simmer:

Pour the broth into the hot pan to deglaze, scraping up any browned bits stuck to the bottom. These bits add concentrated flavor. Allow the liquid to simmer gently for about five minutes until it reduces by roughly half. Stir in the paprika and fresh baby spinach. Cook for one to two minutes until the spinach wilts but remains bright green.

Add cream and lemon:

Stir in the heavy cream and freshly squeezed lemon juice to the skillet. Season the sauce with the remaining half teaspoon of sea salt and a quarter teaspoon of black pepper. Adjust seasoning if desired, tasting for balance between richness and acidity.

Finish dish:

Nestle the cooked shrimp back into the creamy sauce, gently stirring to coat evenly. Sprinkle chopped fresh parsley over the top for a pop of color and herbal brightness. Serve immediately over cooked orzo or rice, or alongside crusty bread to soak up every flavorful drop.

Paprika is my favorite ingredient in this recipe as it adds warmth without overpowering the delicate shrimp flavor. I still remember the first time I made this dish and how the vibrant red sauce brightened up a dull winter evening with its cozy aroma and fresh color. It became an instant staple in our rotation.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm gently on the stovetop over medium heat to prevent the cream from separating. A quick squeeze of fresh lemon juice brightens leftovers nicely.

Ingredient Substitutions

If you prefer a dairy-free option substituting heavy cream with full fat coconut milk works well but expect a subtle coconut flavor. Half and half can lighten the dish but reduces richness. For spice control, omit or reduce the red pepper flakes.

Serving Suggestions

Serve over orzo or jasmine rice which soak up the sauce beautifully. Crusty bread is great for mopping up every bite. A simple green salad with lemon vinaigrette pairs well to balance richness.

This creamy garlic paprika shrimp is quick to make and full of flavor. Serve immediately for best texture.

Common Recipe Questions

→ What type of shrimp works best for this dish?

Peeled and deveined shrimp, preferably medium to large, provide the best texture and even cooking in this dish.

→ Can heavy cream be substituted?

Yes, coconut milk offers a dairy-free alternative, while half-and-half lightens the sauce, though both may slightly alter richness.

→ What sides complement this shrimp skillet?

Orzo, rice, and crusty bread are excellent accompaniments to soak up the creamy garlic paprika sauce.

→ How to avoid overcooking the shrimp?

Cook shrimp just until firm and opaque, generally 3 to 4 minutes total, to keep a tender texture.

→ Can this dish be prepared in advance?

It's best fresh but leftovers can be refrigerated for up to 3 days or frozen for up to 3 months; reheat gently before serving.

→ Is the dish spicy?

It has a mild heat from red pepper flakes, which can be reduced or omitted according to preference.