Creamy Garlic-Paprika Shrimp Skillet comes together in just 30 minutes for a simple, flavorful weeknight dinner. Featuring pan-seared shrimp, spinach, and red peppers in a creamy garlic sauce with parsley and lemon. Serve over rice or orzo, or enjoy with crusty bread for dipping.
This time of year, busy days call for meals with quick prep, simple ingredients, and major crowd-pleasing abilities.
Even better when those meals are also nutritious, filling, and super flavorful.
This shrimp skillet recipe checks all the boxes and is here to keep you full + satisfied. Major perks of this recipe include:
- ONE PAN. Everything cooks in the same skillet, meaning fewer dishes + happier chef.
- Quick + Easy. You can’t beat a 30 minute meal!
- High Protein. Thanks to shrimp being a fantastic lean source of protein, this meal will fill you up without weighing you down.
How to Make Garlic-Paprika Shrimp Skillet
This recipe leans on big flavor boosters such as tomato paste, garlic, paprika, and lemon. The sauce is super hearty, yet lightened up with a squeeze of fresh lemon and smattering of parsley.
And if you’re not a fan of shrimp, you can also use chicken or salmon in this recipe. The directions stay the same – just cook the protein until desired level of doneness.
- Shrimp: Shrimp is a great blank-canvas protein that cooks quickly and takes on any flavor profile you throw its way. For easy prep, you’ll want to use raw, tail-on shrimp that’s been peeled and deveined.
- Shallots: I prefer the sweeter flavor of shallots in this recipe, however you can also use yellow onion.
- Tomato Paste: An undeniable umami booster that imparts brightness and bold flavor in each bite. Make sure you let the tomato paste cook until it’s a deep brick red color. This caramelization really unlocks its full flavor potential.
- Red Pepper: Red bell pepper adds sweetness and good-for-you vitamin A. Alternatively, you can use orange or yellow bell pepper.
- Garlic: I like my sauce extra garlicky, which is why I call for 4 cloves. You can certainly use more or less depending on desired flavor.
- Paprika: Look for classic or sweet paprika (not smoked paprika) to complement the mild flavor of the shrimp.
- Broth: I prefer using a mix of broth and white wine, however you can also use broth mixed with 2 Tbsp. of white wine vinegar.
- Spinach: To slip in extra nutrients and a beautiful pop of green, I love adding a few handfuls of fresh baby spinach.
- Heavy Cream: A little goes a long way, however if you’re looking for a light option, cashew cream also works great!
- Lemon: A delicious finishing touch that brightens up all the other flavors.
Step 1: Sauté Shrimp
Heat 2 Tbsp. olive oil in a large skillet over medium-high. Season shrimp evenly with salt and pepper.
Once the oil is hot, arrange shrimp in pan, avoiding any overlap (if possible). Cook for 3 minutes, flip, and cook 1 more minute, until the shrimp are firm to the touch. Transfer to a plate.
Step 2: Cook Aromatics
Reduce heat to medium, and add remaining olive oil to pan, along with red pepper and shallots. Cook for 3 minutes, until starting to soften. Add garlic, tomato paste, and red pepper flakes; cook 2 to 3 more minutes, until aromatic.
Step 3: Deglaze Pan
Pour in broth to deglaze pan; simmer 5 minutes, or until liquid is reduced by half. Stir in paprika and spinach; cook 2 minutes, until wilted. Finally, stir in heavy cream and lemon juice.
Step 4: Add Shrimp and Serve
Nestle cooked shrimp back into skillet and remove from heat. Serve over rice or orzo, or enjoy with crusty bread.
I love serving this shrimp skillet recipe with rice or orzo. Alternatively, you can enjoy as is with crusty bread for dipping into the sauce! As far as sides, here are some of my top suggestions:
- Roasted Veggies: Try this Moroccan Roasted Cauliflower or my Favorite Roasted Broccoli recipe.
- Salad: This Cucumber-Avocado Salad makes for a simple, refreshing side salad. You also can’t go wrong with my Easy Lemon-Artichoke Orzo Salad.
How to Store and Reheat:
- To Store: Leftovers can be refrigerated for up to 3 days.
- To Reheat: Gently reheat leftovers in a nonstick skillet on the stovetop over medium heat. Alternatively, reheat individual portions in the microwave in 30 second increments, stopping to stir each time. Squeeze extra lemon juice overtop to help freshen the leftovers.
- To Freeze: Freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the shrimp may change once thawed, but it should still have great flavor!
More of the Best Shrimp Recipes for Dinner:
If you give this garlic-paprika shrimp recipe a try, I’d love to hear about it! You can snap a pic and tag #dishingouthealth on Instagram. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Creamy Garlic-Paprika Shrimp Skillet
- Large skillet
- 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 parlsey leaves
- Cooked orzo or rice, or crusty bread for dipping
- Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp. each of salt and black pepper. Heat 2 Tbsp. of the oil in a large skillet over medium-high. Once hot, arrange shrimp in pan, avoiding any overlap (if possible), and cook 3 minutes. Flip, and cook 1 more minute, until the shrimp are firm to the touch and no longer opaque. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 Tbsp. oil to pan, along with shallots and red bell pepper. Cook 3 to 4 minutes, until soft. Add garlic, tomato paste, and red pepper flakes; cook 2 to 3 minutes, until garlic is aromatic and tomato paste is caramelized.Pour in broth to deglaze pan; simmer 5 minutes, or until liquid is reduced by about half. Stir in paprika and spinach; cook 1 to 2 minutes, until spinach is wilted. Finally, stir in heavy cream and lemon juice, and season with remaining 1/2 tsp. sea salt and 1/4 tsp. black pepper.Nestle cooked shrimp back into skillet and garnish with fresh parsley. Serve over rice or orzo, or enjoy with crusty bread.
- To Store: Leftovers can be refrigerated for up to 3 days.
- To Reheat: Gently reheat leftovers in a nonstick skillet on the stovetop over medium heat. Alternatively, reheat individual portions in the microwave in 30 second increments, stopping to stir each time. Squeeze extra lemon juice overtop to help freshen the leftovers, if desired.
- To Freeze: Freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the shrimp may change once thawed, but it will still have great flavor!