Succulent Shrimp in Creamy Garlic-Paprika Sauce Recipe
Prepare to fall in love at first bite with Succulent Shrimp in Creamy Garlic-Paprika Sauce! This is one of those weeknight wonders that manages to be both elegant and outrageously easy. Imagine plump, juicy shrimp nestled in a velvety, garlicky sauce scented with smoked and sweet paprika, all finished with a hint of lemon and a shower of fresh parsley. It’s the kind of dish that feels like a restaurant treat but can land on your table in just 25 minutes. Whether you’re a longtime seafood fan or trying shrimp for the first time, you’ll want to come back to this dreamy recipe again and again.
Ingredients You’ll Need
The ingredients for Succulent Shrimp in Creamy Garlic-Paprika Sauce are wonderfully simple, but each one plays a crucial part in building layers of flavor, aroma, and color. You don’t need any fancy gadgets or hard-to-find groceries, just these key players coming together for a vibrant, memorable meal.
- Large Shrimp (1 lb, peeled and deveined): Go for the freshest you can find; their sweet flavor and tender bite are the foundation of the dish.
- Olive Oil (1 tablespoon): Adds a fruity richness and helps sear the shrimp perfectly.
- Unsalted Butter (2 tablespoons): Doesn’t just add creaminess—it also gives the sauce a wonderfully silky finish.
- Garlic (4 cloves, minced): Intensifies the savory aroma and infuses every bite with mouthwatering flavor.
- Smoked Paprika (1 teaspoon): Offers depth and a subtle, smoky warmth that pairs magically with the shrimp.
- Sweet Paprika (½ teaspoon): Balances the smokiness and brings a pop of color to the sauce.
- Salt (½ teaspoon): Essential for highlighting and balancing all the flavors.
- Black Pepper (¼ teaspoon): Adds a gentle bite to complement the other spices.
- Chicken Broth (½ cup): Deglazes the pan and provides a savory base for the creamy sauce.
- Heavy Cream (¾ cup): Creates that luxurious, rich texture everyone will rave about.
- Lemon Juice (½ teaspoon): Cuts through the richness and brightens up the whole dish.
- Fresh Parsley (2 tablespoons, chopped): Adds freshness and vibrant color right at the end.
How to Make Succulent Shrimp in Creamy Garlic-Paprika Sauce
Step 1: Season the Shrimp
Start by patting your shrimp dry with paper towels—moisture is the enemy of a good sear! Sprinkle them evenly with the smoked paprika, sweet paprika, salt, and black pepper. Toss gently to coat every piece so each bite is seasoned to perfection and glowing with color.
Step 2: Sear the Shrimp
Heat the olive oil in a large skillet set over medium-high heat. When shimmering, lay the shrimp in a single layer, making sure not to crowd the pan. Sear for about 2 minutes per side until they’re just pink and cooked through. Quickly transfer the shrimp to a plate so they don’t overcook—they’ll finish in the sauce later and stay succulent!
Step 3: Build the Aromatic Base
Reduce the heat to medium and add the butter to the skillet. Once melted and foaming, toss in the minced garlic. Let it sizzle for 1 to 2 minutes, stirring often, until the kitchen is filled with that irresistible, savory fragrance. Be careful not to let the garlic brown or burn.
Step 4: Deglaze and Start the Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet (hello, flavor!). Let it simmer gently for about 2 minutes to concentrate the taste—think of it as extracting every last bit of deliciousness from the pan.
Step 5: Creamy Dream Sauce
Stir in the heavy cream and bring the mixture back to a gentle simmer. Let it bubble away for 3 to 4 minutes, stirring occasionally, until it thickens to a luscious, spoon-coating consistency. Add the lemon juice for brightness and extra zing!
Step 6: Finish and Serve
Return the shrimp and any accumulated juices to the pan, tossing to coat them generously in the creamy garlic-paprika sauce. Let everything warm through over low heat for another 1 to 2 minutes. Sprinkle over the chopped parsley for a final fresh flourish—and you’re ready to plate up this irresistible Succulent Shrimp in Creamy Garlic-Paprika Sauce!
How to Serve Succulent Shrimp in Creamy Garlic-Paprika Sauce
Garnishes
A dusting of fresh parsley is the classic finishing touch, but you can also add an extra pinch of paprika or a squeeze of lemon for even more vibrancy. For a little kick, try sprinkling over some crushed red pepper flakes—the sauce welcomes a hint of heat beautifully.
Side Dishes
This dish is sensational over fluffy white rice, al dente pasta, or even creamy polenta to soak up every drop of that sauce. Crusty bread is practically mandatory for sopping up leftovers on your plate, while a crisp green salad offers the perfect refreshing counterpoint to the richness.
Creative Ways to Present
For a show-stopping presentation, serve Succulent Shrimp in Creamy Garlic-Paprika Sauce in individual ramekins as an appetizer at a dinner party. Or, pile the shrimp over a vibrant bed of sautéed spinach or spiralized zucchini for an elegant low-carb option. Even spooning it over toasted crostini makes for memorable party bites!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Succulent Shrimp in Creamy Garlic-Paprika Sauce to an airtight container as soon as it cools to room temperature. Refrigerate promptly for up to two days. The shrimp will stay tender, and the flavors often deepen overnight!
Freezing
While you can freeze cooked shrimp and sauce, the texture of the cream sauce may change somewhat upon reheating. If you do decide to freeze, let the dish cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers gently over low heat in a skillet or saucepan, stirring often, until everything is heated through. Resist the urge to crank up the heat—gentle reheating keeps the shrimp tender and prevents the creamy sauce from separating.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp thoroughly and pat them dry before cooking. This ensures they sear instead of steaming, keeping them perfectly tender in your Succulent Shrimp in Creamy Garlic-Paprika Sauce.
How spicy is this dish?
The standard recipe is more smoky and savory than spicy, thanks to the smoked and sweet paprika. For extra heat, simply add a pinch of cayenne or a dash of hot sauce to the sauce.
What can I substitute for heavy cream?
For a lighter version, you can use half-and-half, evaporated milk, or even coconut milk for a dairy-free twist. Just keep in mind that the sauce will be a bit less rich and thick.
Is this recipe gluten-free?
Yes, Succulent Shrimp in Creamy Garlic-Paprika Sauce contains no gluten-based ingredients and is naturally gluten-free—just double-check your chicken broth label to be sure.
Can I make this dish ahead of time?
The sauce can be prepared a day in advance and reheated gently. For the best texture, cook the shrimp just before serving, then combine with the hot sauce right before you’re ready to eat.
Final Thoughts
If you’re looking for a meal that’s easy enough for a weeknight but special enough for guests, give Succulent Shrimp in Creamy Garlic-Paprika Sauce a try—you won’t regret it! With its lush texture and bright flavors, this shrimp dish is a keeper you’ll want on repeat. Happy cooking!
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Succulent Shrimp in Creamy Garlic-Paprika Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of succulent shrimp cooked to perfection in a luxurious creamy garlic-paprika sauce. This dish is a delightful blend of Mediterranean spices and textures that will tantalize your taste buds.
Ingredients
Shrimp:
- 1 lb large shrimp (peeled and deveined)
Sauce:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Season and cook shrimp: Pat dry shrimp, season with paprika, salt, and pepper. Sear in olive oil until pink.
- Make sauce: Sauté garlic in butter, add broth, cream, simmer. Add lemon juice, return shrimp to coat.
- Finish and serve: Heat through, garnish with parsley, serve hot.
Notes
- Pair with rice, pasta, or crusty bread
- Optional: Add cayenne for extra heat
- Dairy-free option: Use coconut milk and olive oil
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 1 g
- Sodium: 740 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 210 mg
