This Paprika Shrimp Skillet is a vibrant and tasty dish, bringing together juicy shrimp and colorful veggies in a savory sauce. It’s quick to make, perfect for busy nights!
Cooking this dish makes me feel like a chef in a fancy restaurant, but it’s super easy! Pair it with rice or bread to soak up that delightful sauce. Yum! 🌟
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal here for big flavor and texture. If fresh shrimp isn’t available, frozen shrimp work too—just thaw before cooking. For a twist, try using scallops or even chicken pieces.
Smoked Paprika: This spice delivers a rich flavor, and I highly recommend it for that authentic taste. If you don’t have it, regular paprika can suffice, but you’ll miss that smoky essence.
Cream: I used heavy cream for a rich finish, but you can swap it for coconut cream for a dairy-free option. Greek yogurt can also work for a lighter touch, though the sauce will be less creamy.
Tomato Sauce: You can use any canned tomato you have on hand, like diced or whole tomatoes. For a less chunky sauce, puree it in a blender before adding to the skillet.
How Do I Get the Shrimp Cooked Just Right?
Cooking shrimp perfectly is key to this dish. They cook quickly, so watch them closely! When they turn pink and begin to curl, they’re done. Overcooking makes them tough, so stick to 2-3 minutes per side.
- Heat the skillet on medium; this helps avoid burning the garlic and onions.
- Add the shrimp in a single layer to ensure even cooking.
- When they’re done, they should be firm and opaque. If they’re rubbery, you’ve cooked them too long—next time, reduce the cooking time!
How to Make Paprika Shrimp Skillet
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, finely diced
- 1 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/4 tsp cayenne pepper (optional for heat)
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1/2 cup tomato sauce or crushed tomatoes
- 1/4 cup heavy cream or coconut cream
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 lemon, halved (for serving)
- Cooked pasta or crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes of cooking time, making a total of about 25 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Onions:
In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent and soft, which should take about 3-4 minutes. This will create a nice base for your flavors.
2. Add Garlic and Bell Pepper:
Next, add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until the pepper is tender and everything is fragrant. This will build the aroma in your kitchen!
3. Seasoning Time:
Now, stir in the smoked paprika, sweet paprika, cayenne pepper (if you’re using it for extra heat), dried oregano, salt, and black pepper. Cook this mixture for 1 minute until all the spices are fragrant. The paprika will give your dish a beautiful color!
4. Cook the Shrimp:
Add the shrimp to the skillet. Cook for 2-3 minutes on one side until they start turning pink. Flip the shrimp over and they should be almost fully cooked by now.
5. Add Tomato Sauce:
Pour in the tomato sauce or crushed tomatoes, and stir to combine everything in the skillet. Let this simmer for about 3-4 minutes so the shrimp can finish cooking and the sauce thickens slightly.
6. Creamy Finish:
Lower the heat and stir in the heavy cream to turn it into a creamy paprika sauce. Cook for another 1-2 minutes, adjusting the seasoning if needed. This is where the magic happens!
7. Freshen Up:
Remove the skillet from heat and stir in the fresh chopped parsley for a burst of freshness. This adds a lovely touch to your dish!
8. Garnish and Serve:
Garnish with extra parsley and lemon halves for squeezing over the dish when serving. This little extra step will brighten the flavors even more.
9. Enjoy!
Serve the paprika shrimp hot alongside cooked pasta or crusty bread to soak up that delicious sauce. You’ve just made a simple yet vibrant meal!
Enjoy your vibrant and creamy Paprika Shrimp Skillet!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. The best way to do this is to leave them in the fridge overnight or place them in a sealed bag and submerge in cold water for about 30 minutes. Pat dry before adding to the skillet to prevent excess moisture in the sauce.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter or dairy-free option, you can use coconut cream, which will add a slightly sweet flavor, or Greek yogurt for a tangy twist. Just remember to stir it in gently and avoid boiling it to prevent curdling.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in a skillet over low heat or in the microwave. Adding a splash of water or additional cream can help bring back the sauciness!
Can I Add Other Vegetables?
Definitely! Feel free to add other veggies like spinach, zucchini, or cherry tomatoes for added flavor and nutrition. Just adjust cooking times as needed, adding heartier vegetables earlier in the process.