This Paprika Shrimp Skillet is a quick and tasty dish that’s perfect for any night. Juicy shrimp are coated in smoky paprika and sautéed with colorful bell peppers and onions.
Cooking this dish always makes me feel like a chef! Plus, it’s so simple that I can whip it up in no time, leaving more moments to enjoy dinner with family and friends!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for the best texture. If you’d like a budget-friendly option, you could substitute with chicken or tofu, but adjust cooking times accordingly.
Paprika: I love using smoked paprika as it adds depth and warmth. If you prefer a milder flavor, sweet paprika is a great sub. If you want extra heat, consider using hot paprika.
Bell Peppers: Red and green add vibrant color and crunch, but you can swap in yellow or orange peppers for a sweeter taste. Frozen bell peppers are also handy when fresh ones aren’t available.
Heavy Cream: For a lighter version, you can use half-and-half, or even Greek yogurt for tanginess. Coconut milk is a nice dairy-free option that complements the spices well.
How Do I Cook Shrimp Perfectly Every Time?
Cooking shrimp might seem tricky, but it’s easy with the right technique! The key is to avoid overcooking, which makes them tough.
- Pat shrimp dry with a paper towel to ensure a good sear.
- Cook on medium-high heat for just 1-2 minutes per side for a perfect, pink result.
- As soon as they turn opaque, remove them from the skillet—they’ll keep cooking in the residual heat!
Trust your instinct and keep an eye on the color change, and you’ll have perfectly juicy shrimp every time!
Paprika Shrimp Skillet
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup diced tomatoes (canned or fresh)
- 1/3 cup heavy cream or half-and-half
- 1/4 cup chopped fresh parsley or cilantro (plus more for garnish)
- Lemon wedges, for serving
- Crusty bread for serving (optional)
How Much Time Will You Need?
This delicious meal will take about 30 minutes to prepare and cook. It’s a quick option for a weeknight dinner but special enough for guests!
Step-by-Step Instructions:
1. Prep the Shrimp:
Start by tossing the shrimp in a medium bowl with smoked paprika, salt, and black pepper. Make sure they are well-coated so every bite is flavorful!
2. Sear the Shrimp:
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp to the pan and sear them for 1-2 minutes on each side until they’re just cooked through and turn pink. Once done, remove the shrimp from the skillet and set them aside on a plate.
3. Sauté the Vegetables:
In the same skillet, toss in the sliced red and green bell peppers along with the thinly sliced onion. Stir often and cook for about 4-5 minutes, until the veggies are softened and vibrant.
4. Add Garlic:
Add the minced garlic to the pan and cook for another 30 seconds, or until you can smell its delicious aroma—the perfect complement to the peppers!
5. Stir in Tomatoes:
Next, mix in the diced tomatoes and let everything cook together for 2-3 minutes. This will help thicken the mixture slightly.
6. Make it Creamy:
Now, reduce the heat to medium-low and pour in the heavy cream. Stir gently and let it simmer for about 2 minutes. This step is key to creating a rich, creamy sauce that pulls all the flavors together!
7. Combine it All:
Return the cooked shrimp back to the skillet. Toss everything well so the shrimp gets coated in that creamy sauce. Cook for just another minute to ensure everything is warmed through.
8. Add Fresh Herbs:
Finally, stir in the chopped parsley or cilantro. This not only adds a pop of color but also fresh flavor!
9. Serve & Enjoy:
Serve your Paprika Shrimp Skillet hot, garnished with extra herbs and lemon wedges on the side. It pairs perfectly with crusty bread for a delightful meal!
This skillet dish combines smoky paprika shrimp with a creamy, flavorful sauce and colorful vegetables for a simple yet impressive meal. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half works well. For a dairy-free alternative, try coconut milk, which will give a nice flavor without compromising the creaminess.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove or in the microwave, making sure to stir occasionally for even heating.
Can I Add Other Vegetables?
Definitely! Feel free to add vegetables like zucchini, spinach, or mushrooms for extra nutrition. Just adjust the cooking time as needed to ensure everything is tender and cooked through.
