This creamy garlic-paprika shrimp skillet is one of those weeknight winners: quick, rich, and bright with smoke from paprika and fresh parsley on top. It comes together in about 20 minutes, uses pantry-friendly ingredients, and feels restaurant-worthy without the fuss. If you like fast seafood dinners that pair well with rice, pasta, or crusty bread, this is for you — and if you want a different shrimp idea for a dinner rotation, try this classic Shrimp Francese for another quick skillet option.
Why you’ll love this dish
This recipe balances speed and flavor: the shrimp sear quickly to lock in juices, while a simple cream sauce carries garlic and smoked paprika so every bite tastes luxuriously seasoned. It’s ideal for busy weeknights, date-night dinners, or when you want an impressive dish with minimal cleanup.
“Fast, punchy, and comforting — the smoky paprika and garlic turn plain shrimp into a cozy skillet meal.” — a regular weeknight reviewer
Because it’s so adaptable, you can stretch it for guests or simplify it for a solo plate. It’s also a great platform: add tomatoes, spinach, or lemon zest to change the profile without reinventing the method. For a completely different cold-to-hot appetizer, see this creative shrimp mold.
Step-by-step overview
- Season and pat-dry the shrimp so they sear instead of steaming.
- Sear the shrimp quickly in hot oil until just opaque, then remove.
- Use the same skillet to sauté garlic and bloom smoked paprika, then add cream and reduce slightly.
- Return shrimp to the sauce just to coat and finish; garnish with parsley and serve.
This order keeps the shrimp juicy and prevents the cream from overcooking or breaking.
What you’ll need
- 1 pound large shrimp, peeled and deveined (tails optional) — pat dry before seasoning
- 3 cloves garlic, minced finely
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (adjust to taste)
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Substitutions/notes:
- For a lighter sauce, use half-and-half, but it will be thinner.
- To keep it dairy-free, swap heavy cream for full-fat coconut milk (flavor will change).
- Smoked paprika is central to the flavor; regular paprika can be used but yields a milder taste.
Step-by-step instructions
- Prep the shrimp: Pat shrimp very dry with paper towels. Season evenly with salt, pepper, and the smoked paprika. Dry shrimp sear better and get a nicer color.
- Mince the garlic: Finely mince the cloves so they release flavor quickly without burning.
- Heat the oil: Warm a large skillet over medium (or medium-high if your pan runs cool). Add 2 tablespoons olive oil and let it shimmer.
- Sear the shrimp: Place shrimp in a single layer (don’t crowd). Cook 2–3 minutes per side until pink and opaque — the flesh should curl into a loose “C.” Overcooked shrimp become rubbery. Remove shrimp to a plate.
- Sauté garlic: In the same skillet, lower heat to medium. Add minced garlic and sauté 1–2 minutes until fragrant. Scrape up browned bits from the bottom with a wooden spoon.
- Make the cream sauce: Pour in 1 cup heavy cream and bring to a gentle simmer. Stir continuously for 2–4 minutes until the sauce thickens slightly and lights coats the back of a spoon. Taste and adjust salt and pepper.
- Combine and finish: Return the shrimp to the skillet and toss to coat for 30–60 seconds just to warm through. Remove from heat.
- Garnish and serve: Sprinkle with chopped fresh parsley and serve immediately.
Quick timing tip: Total active time is roughly 10–15 minutes; including prep expect about 20 minutes from start to finish.
What to serve it with
This skillet is a versatile center for many sides:
- Short pasta (penne, orecchiette) or long pasta (linguine) tossed directly in the sauce.
- Steamed rice or cauliflower rice for soaking up the sauce.
- Roasted vegetables or a simple green salad to cut richness.
- For a fun contrast, serve with fried plantains or a crisp baguette.
If you like pairing contrasting textures, try this playful banana tempura for a sweet-savory dinner party dessert pairing.
Storage and reheating tips
- Refrigerator: Store cooled shrimp and sauce in an airtight container for up to 2 days.
- Freezing: Cream-based sauces often separate when frozen and reheated, so freezing is not ideal. If you must freeze, freeze the shrimp separately without sauce and make a fresh cream sauce when reheating.
- Reheating: Reheat gently over low heat or in a warm oven. Add a splash of cream, milk, or a few tablespoons of broth while reheating to help the sauce emulsify and prevent graininess. Microwave in short bursts and stir frequently.
- Safety: Shrimp should be cooked to an internal temperature of 145°F (or until opaque throughout) per USDA guidelines; cool and refrigerate within 2 hours.
Pro chef tips
- Pat-dry and don’t overcrowd: Moisture is the enemy of a good sear. Work in batches if necessary.
- Don’t overcook: Shrimp cook fast — pull them off the heat as soon as they’re opaque and slightly firm. They’ll finish warming back in the sauce.
- Bloom spices: Add a pinch of extra paprika to the oil before adding the shrimp for a deeper smoky flavor.
- Control thickness: If your sauce is too thin, simmer a minute longer; if it gets too thick, thin with a splash of pasta water, broth, or cream.
- Flavor boosters: A squeeze of lemon at the end brightens the dish. Finish with a knob of butter for extra sheen and richness.
Creative twists
- Spicy paprika shrimp: Add 1/4 teaspoon cayenne or a pinch of crushed red pepper when you season the shrimp.
- Tomato-garlic cream: Stir in a handful of halved cherry tomatoes with the garlic and let them soften before adding cream.
- Green herb version: Replace some parsley with dill or basil for a fresher herbaceous profile.
- Paleo / dairy-free: Use full-fat coconut milk in place of heavy cream and finish with lime juice. (For more paleo seafood ideas, you can compare techniques with similar recipes online.)
- Sheet-pan adaptation: Sear shrimp quickly, then finish sauce separately and combine to serve family-style on a sheet-pan of roasted vegetables.
Your questions answered
Q: Can I use frozen shrimp?
A: Yes — thaw completely in the refrigerator or under cold running water and pat dry before seasoning and cooking. Do not cook from frozen; the extra moisture prevents a proper sear.
Q: How long does this take from start to finish?
A: About 20 minutes total: 5–10 minutes prep and 10–15 minutes cooking.
Q: Can I make this ahead for guests?
A: Make the sauce up to a day ahead and refrigerate. Reheat gently and add freshly seared shrimp just before serving for the best texture.
Q: How do I thicken the cream sauce if it stays thin?
A: Simmer a few minutes to reduce. Alternatively whisk in a small slurry (1 tsp cornstarch + 1 tbsp cold water) off the heat, then warm through. Be cautious with flour in cream—it can change texture.
Q: Is smoked paprika necessary?
A: It’s recommended for the smoky depth it provides, but regular paprika can be used (flavor will be milder).
Q: Can I double the recipe for a crowd?
A: Yes, but sear shrimp in batches so they caramelize rather than steam. Keep cooked shrimp warm on a sheet tray in a low oven while you finish the sauce.
Conclusion
This creamy garlic-paprika shrimp skillet is a fast, flavorful weeknight solution that feels special and is easy to adapt. For another take on paprika and garlic with a paleo twist, check out The BEST Paleo Paprika Garlic Shrimp Recipe, and for a slightly different garlic-paprika skillet approach and extra serving ideas see this detailed guide to Creamy Garlic-Paprika Shrimp Skillet – Dishing Out Health.
Creamy Garlic-Paprika Shrimp Skillet
Ingredients
Main ingredients
- 1 pound large shrimp, peeled and deveined (tails optional) Pat dry before seasoning.
- 3 cloves garlic, minced finely
- 2 tablespoons olive oil For sautéing.
- 1 teaspoon smoked paprika Adjust to taste.
- 1 cup heavy cream For the sauce.
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Pat shrimp very dry with paper towels. Season evenly with salt, pepper, and smoked paprika.
- Finely mince the garlic cloves.
Cooking
- Warm a large skillet over medium heat and add olive oil until it shimmers.
- Place shrimp in a single layer, cooking for 2–3 minutes per side until pink and opaque.
- Remove shrimp to a plate.
- Lower heat to medium, add minced garlic, and sauté for 1–2 minutes until fragrant.
- Pour in heavy cream and bring to a gentle simmer, stirring for 2–4 minutes until slightly thickened.
- Return shrimp to the skillet and toss to coat for 30–60 seconds to warm through.
- Remove from heat and sprinkle with chopped parsley before serving.