Creamy Garlic Paprika Shrimp
Published August 20, 2024 • Updated November 14, 2024
This post may contain affiliate links. See my disclosure policy.
This one-pot creamy paprika shrimp recipe features succulent shrimp cooked in a rich, garlicky sauce and a medley of fresh late summer vegetables making it the perfect quick and flavorful dish for supper.
6
Servings
364
Calories
20.3g
Fat
38.9g
Protein
3.6g
Net Carb
4.8g
Total Carbs
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.
If you are looking for a flavorful way to enjoy the best of your late summer vegetable harvest, try this paprika shrimp recipe. Juicy shrimp is bathed in a bold, creamy red sauce that can be served with cauliflower rice. Or do what I do and enjoy this shrimp recipe on its own with a side of crusty bread to scoop up every last bit of the savory goodness.
The dish includes five cloves of garlic, onion and red bell pepper – which adds a sweet contrast to the paprika sauce. The sauce is a seasoned, bright creamy blend of tomato, heavy cream, lemon juice and broth. The shrimp is cooked until tender and juicy, and fresh spinach is stirred in just before serving, adding a touch of brightness to the rich, creamy sauce.
The best one-pot wonder dishes are versatile and this recipe is no exception. You can add whatever vegetables you have on hand – bonus points if you grew them in your garden. From zucchini to summer squash, I included a list below of vegetables I think could be included in this paprika shrimp recipe.
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Ingredients
1 pound 21/25 ct raw shrimp, peeled & deveined (tails removed) -
1 teaspoon salt, divided
-
3/4 teaspoon black pepper, divided
-
1/4 cup olive oil, divided
-
1/2 cup chopped yellow onion
-
1/2 cup diced red bell pepper
-
5 cloves garlic, minced
-
2 tablespoons tomato paste
-
2 teaspoon paprika
-
1/2 teaspoon crushed red pepper flakes
-
1 cup chicken broth
-
1 tablespoon lemon juice
-
2 cups baby spinach
-
1/2 cup heavy cream
-
2 tablespoons finely chopped parsley
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.
Ingredients
- 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.
Ingredients
- 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.
Ingredients
- 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.
Ingredients
- 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.
Ingredients
- 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.
Ingredients
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped parsley
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.