Shrimp with Smoked Paprika

This recipe for shrimp with smoked paprika, or pimentón, is from Paula Wolfert, the doyenne of Mediterranean cooking. Its name says it all—succulent shrimp swimming in a smoked-paprika-and-garlic olive oil bath. Call it a spa for crustaceans.

Three crockery bowls filled with cooked shrimp with smoked paprika oil

If the temptation of plump, tender shrimp with smoked paprika and ample garlic doesn’t send you sprinting to the kitchen, we’re fairly certain that knowing this recipe from Paula Wolfert can be on the table in less than 15 minutes will do the trick. It’s not overwhelmingly hot or spicy, so rest assured that even picky eaters should feel safe with it.–Angie Zoobkoff

Shrimp with Smoked Paprika

  • Quick Glance
  • (1)
  • 10 M
  • 15 M
  • Serves 3 to 4
5/5 - 1 reviews
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Ingredients


Directions

Remove the shrimp from the fridge and let them come to room temperature while preparing the garlic oil.

In a 12-inch (30-cm) cazuela or heavy skillet, combine the oil, garlic, and pepper flakes. Set it over medium-low heat to warm slowly (on a diffuser if using a cazuela), gradually raising the heat to medium-high until the oil is hot and the garlic starts to sizzle and just turns golden, 3 to 4 minutes.

Add the shrimp and cook, turning once, until firm and white throughout, 3 to 6 minutes; the timing depends on their size. Remove the cazuela from the heat and sprinkle the shrimp with the hot water, salt, and paprika. Taste and adjust the seasoning, adding more pepper flakes, salt, or paprika, if needed.

Serve at once, directly from the cazuela or divided between plates. Accompany with plenty of crusty bread or rice for sopping up all that garlicky goodness.

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Recipe Testers' Reviews

This was simple, good food. It was tasty, easy to make, and came together in under 15 minutes. A definite weeknight win in my books. The shrimp were tender and flavorful and the garlic oil was perfect for dipping crusty bread. In the future I wouldn't use shrimp with shells on—I'm sure they added flavor, but peeling shrimp covered in oil is a very messy experience. I served with crusty bread for dipping and a simple salad of butter lettuce and radish in a Dijon vinaigrette.

This was a nice simple recipe with a mild flavor. Shrimp cooks quickly so this is good for a weeknight dinner but this recipe would also be nice to serve for a weekend dinner with friends. Personally, I prefer a slightly spicier dish but this did not qualify as bland and I think most people would enjoy the garlic-pepper blend. I used sweet, smoked paprika and Aleppo pepper. I served it with rice and a salad and found it would easily serve 5 or 6.

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Comments

  1. Super flavorful recipe that comes together in a matter of minutes. Pimenton de la Vera, good extra virgin olive oil, and Aleppo pepper blend together to make the most comforting weeknight dish. I doubled the recipe and added more pimenton and Aleppo pepper — turned out amazing! Served with a crusty French baguette and an arugula salad.

    Cooked shrimp with smoked paprika in a skillet

  2. Sitting here dipping bread in EVOO, Smoked Spanish Paprika, Garlic Salt i mixed, & Red Pepper Flakes (but love alleppo) and googled to see if I was off the wall with evoo and the paprika. Though I had heated it up in the microwave and was eating it. And found this recipe that looks like once we get 50 lbs fresh shrimp that this recipe will be made! Need to order aleppo ahead. Thanks.

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