Paprika Shrimp Recipe

Paprika Shrimp

1. 1

   Prepare shrimp and spice blend

   Pat the shrimp dry with paper towels to remove surface moisture—this helps them sear. In a small bowl, combine smoked paprika, sweet paprika, ground cumin, crushed red pepper flakes, Kosher salt, and black pepper. Stir to make a uniform paprika spice blend.

2. 2

   Season shrimp

   Place the dried shrimp in a medium bowl. Sprinkle the prepared paprika spice blend over the shrimp and toss until all shrimp are evenly coated.

3. 3

   Heat pan

   Heat a large heavy skillet (cast iron or stainless steel recommended) over medium-high heat until hot, about 2 minutes. Add the olive oil and swirl to coat the pan. Add the butter and let it melt, watching for it to foam but not burn.

4. 4

   Sauté shrimp

   Add the shrimp to the hot skillet in a single layer without overcrowding (work in two batches if needed). Cook for 1.5–2 minutes on the first side until edges turn pink and underside develops a light golden sear. Flip each shrimp and add the minced garlic to the pan. Cook an additional 1–1.5 minutes until shrimp are opaque and cooked through (internal temperature ~120–130°F) and garlic is fragrant but not browned.

5. 5

   Finish with lemon and parsley

   Remove the pan from heat. Immediately drizzle the lemon juice over the shrimp and toss to coat. Taste and adjust seasoning with additional salt or pepper if desired. Sprinkle chopped parsley over the shrimp and give a final gentle toss.

6. 6

   Serve

   Transfer the paprika shrimp to a warmed serving dish or plate. Serve hot with lemon wedges on the side. These make an appetizer for 3–4 people; provide toothpicks or small forks if serving family-style.