Creamy Garlic Paprika Shrimp
Published August 20, 2024 • Updated February 21, 2026
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This low carb one-pot paprika shrimp has plump shrimp swimming in a garlicky cream sauce with fresh summer vegetables. It's become my go-to when I want something quick and keto-friendly for dinner.
If you’re looking for a flavorful way to enjoy the best of your late summer vegetable harvest, this keto paprika shrimp is it. Juicy shrimp bathed in a bold, creamy red sauce. I serve it with cauliflower rice, but honestly I love eating it straight from the pan with crusty low carb bread to scoop up every last bit.
The dish starts with five cloves of garlic, onion, and red bell pepper (the sweetness balances the paprika beautifully). The sauce is tomato, heavy cream, lemon juice, and broth blended into something bright and savory. I cook the shrimp until just tender, then stir in fresh spinach right before serving for a pop of color.
The best one-pot dishes are versatile, and this keto paprika shrimp fits the bill. I throw in whatever vegetables I have on hand (bonus points if I grew them). Below I listed vegetables that work great here.
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Ingredients
1 pound 21/25 ct raw shrimp, peeled & deveined (tails removed) -
1 teaspoon salt, divided
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3/4 teaspoon black pepper, divided
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1/4 cup olive oil, divided
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1/2 cup chopped yellow onion
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1/2 cup diced red bell pepper
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5 cloves garlic, minced
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2 tablespoons tomato paste
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2 teaspoon paprika
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1/2 teaspoon crushed red pepper flakes
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1 cup chicken broth
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1 tablespoon lemon juice
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2 cups baby spinach
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1/2 cup heavy cream
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2 tablespoons finely chopped parsley
Step by Step Instructions
Step by Step Instructions
Prep shrimp
Prepare the shrimp by peeling, deveining and removing the tails if necessary. Rinse shrimp, pat dry and season with 1/2 teaspoon each of salt and pepper.
- 1 pound 21/25 ct raw shrimp
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cook the shrimp
Heat 2 tablespoons olive oil in a large skillet over medium-high heat for about 1 minute. Add the seasoned shrimp and cook for 2 minutes on each side until firm and cooked. Remove the shrimp and set aside in a bowl. Cover to keep warm.
- 2 tablespoons olive oil
Sauté vegetables
In the same skillet, add the remaining olive oil, chopped onions, and red pepper. Cook over medium heat for 3 minutes until the onions and peppers are just starting to soften.
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 1/2 cup diced red bell pepper
Tis the season
Add the garlic and cook for 1 minute. Add the tomato paste, red pepper flakes, and paprika, and cook for another minute.
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
Deglaze and brighten
Add the chicken broth and lemon juice to the pan to deglaze and reduce the heat to simmer for 4 minutes until slightly reduced. Once reduced, add in the spinach and cook for 1 minute until wilted.
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 2 cups baby spinach
Make it creamy
Stir in the heavy cream and season with the remaining salt and pepper. Simmer on medium-low heat for 3-5 minutes to thicken. Add the shrimp to the skillet and top with the fresh chopped parsley.
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped parsley
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
How do I prevent the shrimp from becoming rubbery?
Avoid overcooking the shrimp. It takes about 2-3 minutes per side for shrimp to turn pink and opaque, which means they're done.
Can I use pre-cooked shrimp?
Raw shrimp is preferable (better flavor and texture). If you use pre-cooked, cut the cooking time way down so you don't end up with rubber.
What type of paprika is best for this recipe?
Sweet paprika spice is the most common type of paprika, but you can also use smoked paprika for a different flavor profile.
Can I adjust the spiciness of this dish?
The level of spiciness depends on how much paprika and chili flakes you use. Add more for heat, dial it back if you want it mild.
Husband said the garlic cream sauce was too good for a weeknight. Asked if I made enough for leftovers
Ha! That's the best kind of weeknight problem. I always make extra sauce now because my husband does the same thing.
This is an amazing dish. I have made it 3 times in the past couple of weeks. So flavorful. Thank you for all the effort you put into developing all your recipes.
I made this last night for dinner. It was delicious! I didn't add lemon, because I forgot to purchase one at the store and I used very little salt in the recipe. It was so good! Thanks for this recipe.