Creamy Garlic-Paprika Shrimp Skillet
Creamy Garlic-Paprika Shrimp Skillet is a quick and tasty dish that brings together juicy shrimp, a rich creamy sauce, and a smoky hint of paprika. The garlic gives it a…
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Creamy Garlic-Paprika Shrimp Skillet is a quick and tasty dish that brings together juicy shrimp, a rich creamy sauce, and a smoky hint of paprika. The garlic gives it a nice punch, while the creamy sauce wraps everything in a comforting hug. It’s the kind of meal that’s both simple to make and impressive enough to serve any night of the week.
I love making this skillet when I want something flavorful but don’t want to spend too much time in the kitchen. The shrimp cook fast, and the sauce only takes a few minutes to come together. Plus, that paprika adds such a lovely color and warmth that makes the dish feel extra special without any fuss.
My favorite way to enjoy it is spooned over some fluffy rice or with crusty bread to soak up every last bit of that creamy sauce. It’s a dish that quickly becomes a favorite because it’s comforting, exciting, and easy for anyone to whip up. Whenever I make it, there’s always a little extra bowl just for me to keep going back for more!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best here for quick cooking and great texture. If you can’t find large shrimp, medium ones are fine too. Just adjust cooking time to avoid overcooking.
Smoked Paprika: This gives a lovely smoky flavor. If you don’t have smoked paprika, regular paprika or a bit of chipotle powder can work well as a substitute.
Heavy Cream: It creates the rich, creamy sauce you want. For a lighter version, try half-and-half or coconut cream, but the sauce won’t be as thick.
Chicken Broth or Seafood Stock: Either adds depth to the sauce. If you have seafood stock, it enhances the shrimp’s flavor nicely. Water can be used in a pinch, just add extra seasoning.
Fresh Spinach: It’s optional but adds nice color and nutrients. You can swap it with kale or arugula, just add a bit earlier to soften.
How Do You Make the Creamy Sauce Without It Splitting?
Making a smooth, creamy sauce can feel tricky, but it’s about steady heat and good timing:
- After sautéing garlic and tomatoes, add broth and scrape the pan to lift flavorful bits.
- Stir in heavy cream slowly and bring to a gentle simmer—not a full boil—to prevent curdling.
- Cook for a few minutes until the sauce thickens slightly; don’t rush this.
- Add greens at the end to keep the sauce smooth and fresh.
- Return the cooked shrimp last, warming through briefly so they stay tender.
These steps keep the sauce rich and silky, making each bite creamy and delicious without lumps.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for cooking shrimp evenly and making the sauce without sticking.
- Wooden spoon or silicone spatula – great for scraping browned bits from the pan and stirring the sauce gently.
- Sharp knife – you’ll need this to mince garlic and chop parsley and spinach easily.
- Measuring spoons and cups – to get the paprika, cream, and broth just right for balanced flavors.
- Paper towels – handy for drying shrimp to ensure they sear nicely instead of steaming.
Flavor Variations & Add-Ins
- Try swapping shrimp with scallops or diced chicken for a different but equally tasty protein twist.
- Add a pinch of cayenne pepper or red chili flakes if you like more heat than chili powder offers.
- Mix in mushrooms or bell peppers for extra veggies and a subtle crunch.
- Stir in a handful of grated Parmesan right before serving for a cheesy touch that melts into the sauce beautifully.
Creamy Garlic-Paprika Shrimp Skillet
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off as preferred)
- 2 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp chili powder (optional for a slight kick)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup diced tomatoes (fresh or canned)
- 1 cup heavy cream
- 1/2 cup chicken broth or seafood stock
- 1 tbsp lemon juice (optional, for brightness)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1/2 cup fresh spinach, chopped (optional)
Time Needed
This dish takes about 20 minutes from start to finish. You’ll spend a few minutes prepping shrimp and ingredients, then cooking everything together in the skillet quickly, making it a simple meal for busy days.
Step-by-Step Instructions:
1. Season and Sear the Shrimp:
Dry the shrimp well with paper towels so they get a nice sear. Toss them in a bowl with paprika, chili powder (if you like a little heat), salt, and black pepper. Heat olive oil or butter in a large skillet over medium-high heat, then cook the shrimp in a single layer for about 2-3 minutes on each side until they turn pink and get a little char. Remove shrimp and set aside.
2. Make the Garlic Tomato Sauce:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add diced tomatoes and cook for 1-2 minutes until they soften. Pour in chicken broth, scraping the bottom of the pan to get all those flavorful bits mixed in.
3. Create the Creamy Sauce and Finish:
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 3-5 minutes, until it thickens slightly. Add spinach if using and cook until just wilted. Return the shrimp to the skillet, toss everything to coat in the sauce, and heat through for 1-2 minutes. Stir in lemon juice and chopped parsley. Taste and add more salt or pepper if you want. Garnish with a little extra parsley and serve hot. This dish is perfect with rice, pasta, or bread to soak up all that creamy sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just be sure to fully thaw the shrimp in the fridge overnight or quickly under cold running water. Pat them very dry before seasoning to ensure they sear properly and don’t release excess water into the sauce.
Can I Substitute Heavy Cream?
Absolutely! If you want a lighter option, try using half-and-half or coconut milk. Keep in mind the sauce may be a bit thinner, so simmer it a little longer to help thicken.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. Add a splash of broth or cream if the sauce seems too thick.
Can I Make This Dish Spicier?
Definitely! Add extra chili powder, a pinch of cayenne pepper, or red pepper flakes when seasoning the shrimp to kick up the heat to your liking.
