Smoked Paprika Shrimp
These smoked paprika shrimp with garlic and oregano make a gourmet appetizer that comes together in minutes.
Servings: 2
Calories (Estimated): 223kcal
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).
Recipe notes:
*You can use any size shrimp for this recipe.
