Creamy Garlic-Paprika Shrimp Skillet is a quick and tasty dish that combines tender shrimp with a rich, garlicky sauce and a touch of smoky paprika. The sauce is smooth and velvety, making the shrimp feel extra special in every bite. It’s one of those recipes that come together fast but taste like you spent hours in the kitchen.
I love how the garlic and paprika give the sauce a nice kick without being too spicy, which means even picky eaters can enjoy it. One of my favorite things to do is toss in some fresh herbs right at the end to brighten everything up. The creamy sauce clings to the shrimp perfectly, making it super satisfying.
My go-to way to serve this skillet meal is over fluffy rice or warm crusty bread, because the sauce is too good to let go to waste. It’s a dish I often make when I want something comforting but don’t want to spend much time cooking. Plus, it always impresses guests without any fuss, which is a win in my book!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for the best texture, but medium shrimp can work if you adjust cooking time. If fresh isn’t available, frozen shrimp thawed overnight works well too.
Spices: Smoked paprika adds a nice warmth and color. If you don’t have it, regular paprika is okay. Chili powder or cayenne brings heat—skip or reduce for mild flavors.
Tomatoes: Fresh diced or sun-dried tomatoes both work. Sun-dried gives a stronger, tangy flavor. If unavailable, a spoonful of tomato paste is a fine substitute.
Cream & Broth: Heavy cream makes the sauce rich and silky. For a lighter option, use half-and-half or coconut milk. Chicken broth is an easy base, but seafood broth boosts flavor.
Spinach: Fresh spinach wilts quickly and adds color and nutrients. Baby spinach is great too. You can swap it with kale but cook it a bit longer to soften.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks quickly and toughens if overcooked. Here’s how to get tender, juicy shrimp:
- Pat shrimp dry to avoid steaming.
- Season before cooking for full flavor.
- Cook over medium-high heat in a single layer, about 2-3 minutes per side.
- Look for the shrimp to turn pink and curl into a loose “C” shape (not tight “O”).
- Remove shrimp from pan as soon as done to prevent carryover cooking.
Following these tips helps keep shrimp tender and flavorful in your skillet.
Equipment You’ll Need
- Large skillet – A 10-12 inch nonstick or stainless steel skillet lets you cook shrimp in a single layer for even searing.
- Wooden spoon or silicone spatula – Perfect for stirring the sauce without scratching your pan.
- Sharp knife – For mincing garlic and chopping spinach and parsley quickly.
- Measuring cups and spoons – To keep your seasoning and liquid amounts just right.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chicken pieces for a different protein that works well with creamy sauces.
- Add sliced mushrooms or bell peppers for extra texture and mild sweetness.
- Stir in a handful of grated Parmesan for a richer, cheesier sauce.
- Mix fresh basil or oregano instead of parsley for a different herbal note.
Creamy Garlic-Paprika Shrimp Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off)
- 2 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp chili powder or cayenne (optional, for heat)
- Salt and black pepper, to taste
- 1/2 cup diced tomatoes or sun-dried tomatoes
- 1 cup heavy cream
- 1/2 cup chicken broth (or seafood broth)
- 1 cup fresh spinach, roughly chopped
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for brightness)
- Bread, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you can have a delicious creamy shrimp skillet ready in around 25 minutes total.
Step-by-Step Instructions:
1. Season the Shrimp:
Pat the shrimp dry with paper towels. Sprinkle salt, pepper, smoked paprika, and optional chili powder or cayenne over them. Set aside while you heat the pan.
2. Cook the Shrimp:
Heat olive oil or butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and get slightly charred. Once cooked, remove the shrimp from the skillet and set them aside.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant—but be careful not to burn it. Add the diced or sun-dried tomatoes and cook for about 2 minutes, stirring occasionally. Then pour in the chicken broth and heavy cream, stirring everything together. Let it simmer gently for 3-5 minutes until the sauce thickens slightly.
4. Add Spinach and Combine:
Add the chopped spinach to the sauce and cook until it wilts, about 1-2 minutes. Return the shrimp to the skillet, stirring them into the creamy sauce. Cook an additional 1-2 minutes until everything is heated through.
5. Final Touches and Serve:
Stir in the lemon juice if you’d like a bright hint of freshness. Taste the sauce and adjust salt and pepper if needed. Garnish with fresh parsley and serve immediately. Enjoy with crusty bread, rice, or pasta for a complete meal!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to thaw the shrimp completely before cooking. The best way is to place them in the fridge overnight or run them under cold water in a sealed bag for faster thawing. Pat them dry thoroughly to avoid excess moisture in the pan.
How Can I Make This Dish Spicier or Milder?
For more heat, increase the chili powder or cayenne pepper amount gradually to suit your taste. To keep it mild, simply omit the chili powder or cayenne altogether. The smoked paprika adds a lovely smoky flavor without heat.
Can I Prepare the Sauce Ahead of Time?
You can make the creamy sauce in advance and refrigerate it for up to 2 days. When ready, gently reheat on the stove and add freshly cooked shrimp before serving to keep them tender and juicy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the sauce smooth and shrimp tender.
