I love how effortlessly impressive this dish is. The combination of smoky paprika and creamy garlic sauce gives it depth, while the lemon adds the perfect brightness. It’s quick, flavorful, and pairs beautifully with rice, pasta, or even crusty bread to soak up the sauce. I also love that it’s made in one skillet—less cleanup and more time to enjoy dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound large shrimp, peeled and deveined 2 tablespoons olive oil 4 cloves garlic, minced 1 tablespoon smoked paprika ½ cup heavy cream ½ cup chicken broth 1 tablespoon lemon juice ½ teaspoon salt ¼ teaspoon black pepper 1 tablespoon fresh parsley, chopped (for garnish)
Directions
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the minced garlic and sauté for about 30 seconds, just until fragrant.
Add the shrimp to the skillet and season with smoked paprika, salt, and black pepper. Cook for 2–3 minutes per side, until the shrimp are pink and opaque. Remove them from the skillet and set aside.
Pour the chicken broth and lemon juice into the same skillet, scraping up any browned bits from the bottom for extra flavor. Bring the mixture to a simmer.
Lower the heat and stir in the heavy cream. Let it simmer for 2–3 minutes until slightly thickened.
Return the shrimp to the skillet, stirring to coat them evenly in the creamy sauce. Taste and adjust the seasoning if needed.
Spicy kick: I like adding a pinch of cayenne or crushed red pepper flakes for heat.
Cajun-style: Replace the smoked paprika with Cajun seasoning for a bold Southern twist.
Vegetarian: Substitute shrimp with sautéed mushrooms or tofu for a creamy vegetarian version.
Veggie-loaded: Add bell peppers, spinach, or cherry tomatoes when cooking the garlic for extra flavor and color.
Herb-infused: A sprinkle of fresh thyme or basil adds a lovely aromatic layer to the sauce.
Lemon-butter style: Swap the chicken broth for a bit more lemon juice and a tablespoon of butter for a brighter flavor.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat until the shrimp are just heated through—this keeps them from turning rubbery. If the sauce thickens too much, I stir in a splash of broth or cream. The dish can also be frozen for up to a month; I thaw it overnight in the refrigerator before reheating.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, I often use frozen shrimp. I just thaw them completely and pat them dry before cooking so they sear properly.
2. How do I prevent the shrimp from overcooking?
Shrimp cook quickly—once they turn pink and opaque, I remove them from the skillet right away to keep them tender.
3. What can I serve this with?
I love serving it over rice, pasta, or with toasted bread to soak up the creamy sauce. It’s also great alongside steamed vegetables.
4. Can I make it dairy-free?
Yes, I’ve swapped the cream for coconut milk before, and it gives a deliciously rich texture with a hint of sweetness.
5. Can I make it spicier?
Definitely. I add cayenne pepper, chili flakes, or even a touch of hot sauce when I want more heat.
6. What if I don’t have smoked paprika?
Regular paprika works fine, though it won’t have the same smoky depth. Sometimes I add a dash of cumin for a similar warmth.
7. Can I use another protein instead of shrimp?
Yes, chicken breast or scallops work beautifully in this creamy sauce. I just adjust the cooking time accordingly.
8. Can I make this ahead of time?
I prefer to cook it fresh, but I can prepare the sauce in advance and add the shrimp right before serving—it reheats well without losing flavor.
9. How do I thicken the sauce more?
If I want a thicker sauce, I simmer it a bit longer or stir in a teaspoon of grated Parmesan cheese at the end.
10. Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works just as well for a lighter or fully pescatarian version.
Conclusion
This creamy garlic paprika shrimp is one of my go-to 30-minute meals. I love how it brings together simple ingredients to create something elegant and full of flavor. The tender shrimp, smoky paprika, and rich creamy sauce make every bite satisfying. Whether I’m cooking for family or guests, this dish never fails to impress.
A rich and elegant 30-minute meal featuring tender shrimp in a creamy garlic and smoked paprika sauce. Simple yet sophisticated, this dish delivers bold flavor and pairs perfectly with rice, pasta, or crusty bread.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp smoked paprika
1/2 cup heavy cream
1/2 cup chicken broth
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add minced garlic and sauté for 30 seconds, just until fragrant.
Add shrimp to the skillet, season with smoked paprika, salt, and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
Pour chicken broth and lemon juice into the skillet, scraping up any browned bits. Bring to a simmer.
Reduce heat and stir in heavy cream. Simmer for 2–3 minutes until slightly thickened.
Return shrimp to the skillet and toss to coat in the creamy sauce. Adjust seasoning as needed.
Garnish with chopped parsley and serve hot with rice, pasta, or crusty bread.
Notes
Add cayenne or chili flakes for a spicy kick.
Use Cajun seasoning instead of paprika for a Southern twist.
Substitute shrimp with mushrooms or tofu for a vegetarian version.
Swap chicken broth for coconut milk for a dairy-free alternative.
Reheat gently over low heat with a splash of cream or broth to keep shrimp tender.
Freeze leftovers for up to 1 month; thaw in the fridge before reheating.
