Shrimp with Garlic and Smoked Paprika

Shrimp With Garlic and Smoked Paprika
Photo: Christopher Testani
Serves: 4


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3 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined, tails on
1/2 teaspoon kosher salt
Pinch of crushed red pepper
4 large cloves garlic, minced
1/3 cup dry sherry
2 teaspoons fresh lemon juice
1 tablespoon cold unsalted butter, diced
1/4 teaspoon smoked sweet paprika
1 tablespoon finely chopped flat-leaf parsley
Lemon wedges, optional


Prep: 8 Minutes
Cook: 6 Minutes

1. Warm a 12-inch skillet over medium-high heat. Add oil; swirl to coat. Add shrimp in a single layer. Cook, undisturbed, until lightly golden, about 90 seconds. Sprinkle with salt, crushed red pepper and garlic; turn shrimp and sauté until just cooked through, about 1 minute longer. Transfer to a platter and tent with foil to keep warm.

2. Add sherry to skillet; cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Stir in lemon juice and juices from shrimp. Remove skillet from heat; add butter and smoked paprika and stir until sauce is creamy. Spoon sauce over shrimp; sprinkle with parsley. Serve immediately, with lemon wedges, if desired.

Created date

October 2014

Nutritional Information

Calories 230
Fat 15 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16 g
Carbohydrate 6 g
Fiber 0.0 g
Cholesterol 151 mg
Iron 0.0 mg
Sodium 1123 mg
Calcium 69 mg