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Smoky Paprika Sautéed Shrimp
Ingredients
Equipment
Method
- Mince the 3 garlic cloves and set aside.
- Pat the 1 pound Pacific White Shrimp very dry with paper towels. If they are not already peeled and deveined, do so now. In a small bowl, combine the 1 ½ teaspoons smoked paprika, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and a pinch of cayenne (if using).
- Sprinkle the spice mixture over the shrimp and toss well until every piece is evenly coated.
- Heat the 1 ½ tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the shrimp in a single layer (work in batches if needed) and cook for 2 to 3 minutes per side until they turn pink, opaque, and are just cooked through.
- Remove from heat, squeeze the juice of ½ lemon over the shrimp, and sprinkle with the 2 tablespoons chopped fresh parsley. Serve immediately.
Notes
These smoky paprika sautéed shrimp pair beautifully with a wide variety of sides. The warm smoky flavour works especially well with:
- Cilantro lime rice
- Warm tortillas for shrimp tacos
- Roasted zucchini or asparagus
- Simple green salad
- Creamy polenta
- Quinoa or couscous bowls
- Add a splash of white wine to the pan when adding the garlic for extra flavour.
- Finish with a little lemon zest along with the juice for brighter aroma.
- Drizzle with chilli crisp or hot honey right before serving for a sweet-spicy kick.
