These easy smoked paprika shrimp are buttery, garlicky, smoky and mildly spicy. Serve them as an appetizer along with crusty bread to soak up the delicious sauce!
Ingredients and notes:
This recipe shares many ingredients and flavors with my cajun chicken marinade, like garlic, oregano and smoked hot paprika. These three ingredients taste amazing together and turn plain shrimp into a gourmet treat.
- You can use any size shrimp for this recipe.
More delicious shrimp recipes with smoked paprika:
- Shrimp and Chorizo Tacos20 Minutes
- Shrimp and Sausage Pasta Red Sauce30 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
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Smoked Paprika Shrimp
These smoked paprika shrimp with garlic and oregano make a gourmet appetizer that comes together in minutes.
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Equipment:
- measuring spoons
- paper towels
- cast iron or non-stick pan
- kitchen tongs
- bowl
- garlic press or knife and cutting board
Ingredients:
- ½ pound raw shrimp*, thawed, peeled and deveined
- ½ tablespoon mild olive oil
- 1 tablespoon unsalted butter
- 1 large garlic clove, minced or pressed through a garlic press
- ½ teaspoon dried oregano
- ½ teaspoon smoked hot paprika
- ⅛ teaspoon salt
- 1 to 2 lemon wedges
- sprigs of cilantro (optional) as garnish
Instructions:
- Pat the shrimp dry with paper towels.½ pound raw shrimp*, thawed, peeled and deveined
- Heat the oil in a cast iron or non-stick pan until shimmering.½ tablespoon mild olive oil
- Add the shrimp and cook until opaque in the center (1 to 4 minutes per side, depending on size).
- Move the shrimp to a bowl and set aside.
- Add the butter to the pan and melt.1 tablespoon unsalted butter
- Stir in the garlic and cook until fragrant (a few seconds).1 large garlic clove, minced or pressed through a garlic press
- Stir in oregano, smoked paprika and salt, then add the shrimp back to the pan and heat through.½ teaspoon dried oregano, ½ teaspoon smoked hot paprika, ⅛ teaspoon salt
- Squeeze lemon wedges over the shrimp, then serve with crusty bread to soak up the buttery sauce. Garnish with sprigs of cilantro (optional).
Notes:
*You can use any size shrimp for this recipe.
Steffani K says
These shrimp are SO tasty and so easy to make. They're fabulous as an appetizer, but can also be used as a main course. I paired it with wild rice and roasted vegetables, and it was amazing. Even my husband who doesn't like shellfish thought the shrimp were wonderful! Highly recommend.
Nicole B. says
I'm thrilled to hear that, Steffani! Thanks so much for coming back and leaving such great feedback, it's much appreciated!