If ever there was a dish destined to win hearts at the dinner table, Succulent Shrimp in Creamy Garlic-Paprika Sauce deserves its crown. Imagine plump shrimp bathed in a velvety, aromatic sauce that balances smoky paprika, sweet cream, a pop of citrus, and layers of savory goodness—each bite is pure comfort and sophistication. The best part? It comes together in just 25 minutes, yet tastes like it simmered all night. Whether you’re spoiling yourself after a long week or impressing guests on a special night in, you’ll keep coming back to this dreamy skillet recipe.
Ingredients You’ll Need
This recipe is all about using simple, high-quality ingredients that each add something special to the final dish. Every element—from the shrimp to the fresh parsley—plays a crucial role in building those lush flavors, irresistible textures, and that gorgeous golden color.
- Large shrimp (1½ pounds, peeled and deveined): Fresh or thawed shrimp give you the sweetest, juiciest flavor and a lovely bite.
- Olive oil (1 tablespoon): Helps create the perfect sear on shrimp while infusing a hint of fruitiness.
- Butter (2 tablespoons): Adds creaminess and depth, making the sauce luxurious and aromatic.
- Garlic (4 cloves, minced): Packs the sauce with irresistible fragrance and layered flavor—fresh is always best.
- Smoked paprika (1 teaspoon): Delivers smokiness and gives the sauce its signature warmth.
- Sweet paprika (½ teaspoon): Balances the smokiness with a gentle sweetness and vibrant red color.
- Salt (½ teaspoon): Enhances every flavor and lets the shrimp shine.
- Black pepper (¼ teaspoon): Adds a mild kick and rounds out the dish.
- Chicken broth or white wine (½ cup): Deglazes the pan and builds a savory foundation (choose wine for elegance, broth for classic comfort).
- Heavy cream (¾ cup): The secret to a rich, velvety sauce you’ll want to scoop up with every bite.
- Grated Parmesan cheese (¼ cup): Adds subtle nuttiness and a little salty edge to tie everything together.
- Lemon juice (1 tablespoon): Brightens the creamy sauce and enhances the shrimp’s natural sweetness.
- Chopped fresh parsley: Brings freshness and a pop of color at the very end—don’t skip it!
How to Make Succulent Shrimp in Creamy Garlic-Paprika Sauce
Step 1: Prep and Season the Shrimp
Start by patting your shrimp dry with paper towels—this step is key because it helps you get a perfect sear later. Toss the shrimp with a light sprinkle of salt, pepper, and a dash of paprika right on the cutting board. This pre-seasoning ensures every bite is layered with flavor right from the beginning.
Step 2: Sear the Shrimp
Set a large skillet over medium-high heat, add the olive oil and butter, and let them melt together. Arrange the shrimp in a single layer, working in batches if needed, and cook for 2 to 3 minutes per side. Watch for them to turn pink, opaque, and just lightly golden. Remove the shrimp and set them aside—the goal is to only partially cook them here because they’ll finish in the sauce.
Step 3: Sauté Aromatics and Spices
Reduce the heat to medium, then add the minced garlic straight into those buttery pan juices. Stir constantly for about 30 seconds, just until the garlic becomes fragrant (careful not to let it brown). Immediately sprinkle in the remaining paprika, letting the heat wake up the spices and infuse the base with flavor.
Step 4: Deglaze the Pan
Pour in the chicken broth or white wine, scraping up every bit of the golden goodness stuck to the skillet. This step not only creates a deeply flavorful base for the sauce but also lifts all the caramelized bits right into your dish. Let it simmer for 2 to 3 minutes to intensify and concentrate the flavors.
Step 5: Create the Creamy Sauce
Lower the heat to its gentlest simmer, then stir in the heavy cream, Parmesan cheese, and a generous tablespoon of lemon juice. Let this luscious mixture bubble softly for 3 to 4 minutes while stirring gently—it will thicken just enough to coat every shrimp in indulgent, garlicky flavor.
Step 6: Finish and Garnish
Return the shrimp (and any accumulated juices) to the pan, tossing them in the creamy garlic-paprika sauce for 1 to 2 minutes. As soon as they’re heated through and beautifully coated, remove from heat. Finish with a generous sprinkle of chopped fresh parsley for that final touch of vibrance and freshness.
How to Serve Succulent Shrimp in Creamy Garlic-Paprika Sauce
Garnishes
The finishing flourish matters—scatter extra chopped parsley over the shrimp just before serving, and if you want to get fancy, add a light dusting of smoked paprika or a squeeze of fresh lemon. These final touches draw out the colors and aromas that make Succulent Shrimp in Creamy Garlic-Paprika Sauce such a showstopper.
Side Dishes
There’s nothing better than a scoop of this dreamy shrimp and sauce over fluffy rice, twirled into buttered pasta, or spooned atop crusty bread. The sauce is so inviting, you’ll want a side that can soak up every last drop—you can even opt for mashed potatoes or a light cauliflower mash for a twist.
Creative Ways to Present
Turn Succulent Shrimp in Creamy Garlic-Paprika Sauce into elegant hors d’oeuvres by serving them over crisp crostini or even in tiny glasses with a spoon for cocktail parties. For a hearty dinner, arrange them atop a bed of sautéed spinach or zucchini noodles for a lower-carb feast.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then transfer to an airtight container. Refrigerate within two hours and enjoy within two days for best freshness and texture—just remember that shrimp always taste best within the first day.
Freezing
While you can freeze Succulent Shrimp in Creamy Garlic-Paprika Sauce, keep in mind that creamy sauces sometimes separate after thawing. If you do freeze, store it in a tightly sealed freezer-safe container and thaw overnight in the fridge before reheating.
Reheating
Gently reheat your leftovers in a skillet over low heat, stirring often. Add a splash of cream or broth if the sauce looks too thick. Avoid microwaving on high to prevent the shrimp from turning rubbery—gentle heat is key to keeping them tender and juicy.
FAQs
Can I use frozen shrimp for Succulent Shrimp in Creamy Garlic-Paprika Sauce?
Absolutely! Just make sure to fully thaw and pat them very dry before starting to avoid excess moisture, which can prevent browning and make your sauce watery.
What kind of paprika works best?
A combo of smoked and sweet paprika is ideal: the smoked brings earthy, bold undertones while the sweet adds balance and color. If you only have one, smoked paprika alone still tastes divine in this dish.
Can I make Succulent Shrimp in Creamy Garlic-Paprika Sauce dairy-free?
While the classic version is wonderfully creamy, you can swap in full-fat coconut milk for the cream and use your favorite plant-based butter and cheese alternatives. The flavor will change but still be delicious!
Is it possible to add vegetables to the sauce?
Definitely—toss in quick-cooking veggies like spinach, cherry tomatoes, or sliced bell peppers after sautéing the garlic. They’ll add vibrant color and a tender bite.
Can I prepare the sauce ahead of time?
You can make the sauce up to a day in advance, then gently reheat it and finish the shrimp just before serving. This way, the shrimp stay perfectly tender and don’t overcook.
Final Thoughts
There’s truly something magical about Succulent Shrimp in Creamy Garlic-Paprika Sauce—it’s fast, fantastic, and just a little bit decadent. I can’t wait for you to experience the melt-in-your-mouth shrimp and rich, garlicky sauce that makes this recipe an instant favorite. Give it a try, play with your own garnishes, and don’t forget to share it with someone you love!
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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 in a luscious creamy garlic-paprika sauce. This easy-to-make dish is perfect for a quick and impressive dinner that will leave your taste buds craving for more.
Ingredients
Shrimp:
- 1½ pounds large shrimp (peeled and deveined)
Sauce:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chicken broth or white wine
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Season Shrimp: Pat shrimp dry and season with salt, pepper, and paprika.
- Cook Shrimp: In a skillet, heat oil and butter. Cook shrimp until opaque and golden. Set aside.
- Make Sauce: Cook garlic, add paprika, deglaze with broth or wine. Add cream, Parmesan, lemon juice. Simmer until thickened.
- Combine: Return shrimp to the sauce, toss to coat. Heat through.
- Serve: Garnish with parsley and serve hot.
Notes
- Serve over rice, pasta, or crusty bread to soak up the sauce.
- Substitute cream with half-and-half for a lighter option.
- Add cayenne for a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 1g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 220mg
