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Shrimp with Garlic and Smoked Paprika

Photo: Christopher Testani
Prep time 8 mins
Cook time 6 mins
Yield Serves: 4


  • 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

Nutrition 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

How to Make It

  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.