Creamy paprika shrimp is the perfect 30 minute weeknight dinner. Pan-seared shrimp and red bell pepper coated in a garlicky paprika sauce that’s bursting with flavor. Serve over rice or pasta, or pair with crusty bread to soak up every delicious bite!
Looking for more easy shrimp recipes? Check out my One-pan shrimp with lemon orzo, Harissa shrimp or Shrimp in sage garlic butter.
Why you’ll love this shrimp recipe
You’ll be amazed how easy this recipe is to prepare! It’s packed with bold flavors, but the real magic comes from using both sweet and smoked paprika, which make the sauce hearty and absolutely delicious. Best of all, it’s quick enough for a weeknight meal but tastes like something you’d enjoy at a restaurant!
Shrimp in creamy paprika sauce
One of the best parts of this recipe? Minimal cleanup! It’s also highly customizable—swap the shrimp for chicken fillets or salmon. You can add more veggies to the sauce, too. For a complete, comforting meal, serve it over pasta, rice, or mashed potatoes. Or keep it lighter with crusty bread and a fresh leafy salad on the side.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
Ingredients for creamy paprika shrimp
- Shrimp: I prefer larger shrimp (16-20 per pound), but any size works. Frozen shrimp is great—just be sure to thaw them first.
- Bell Pepper: Adds vibrant color, texture, and a sweet flavor boost. Feel free to swap with green, orange or a yellow bell pepper for variety.
- Garlic: Freshly grated garlic is essential for flavor. Avoid pre-chopped, store-bought garlic as it won’t give the same depth of taste. I used 6 cloves, but adjust to your preference.
- Tomatoes: We’re using both tomato paste and crushed tomatoes for richness. You can also substitute with puréed tomatoes if needed.
- Seasoning: Sweet and smoked paprika are the stars here, along with salt and black pepper to enhance the flavor.
- Olive Oil and Unsalted Butter: These are used to sear the shrimp and form the base for the delicious pan sauce.
- Heavy Cream: This creates the sauce’s luxurious, creamy texture. I recommend avoiding half-and-half, as it can make the sauce too thin. For a dairy-free option, use cashew cream, unsweetened full-fat coconut cream or soy cream.
Recipe tips
- You can easily add other veggies like spinach, zucchini, sun-dried tomatoes, or freshly chopped tomatoes.
- Serve alongside pasta, buttered potatoes, rice, cauliflower rice, tortellini, or mashed potatoes for a satisfying meal.
- For a well-rounded plate, pair it with a refreshing tomato-cucumber salad.
- Looking for a lighter option? Serve with garlic bread and a big leafy side salad drizzled with balsamic dressing.
- This paprika shrimp works great as a dinner, starter, or appetizer.
- Frozen or fresh shrimp? I usually prefer frozen shrimp. It’s convenient and allows you to cook whenever you’re ready, without the pressure of using them up quickly.
Storage tips
- Refrigerator: Keep leftovers in an airtight container in the fridge for up to 1 day.
- Reheating: Warm on the stovetop over medium heat for about 3 minutes, just until heated through. Avoid overcooking to keep the shrimp tender.
- Freezing: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture might change slightly, but the flavor will still be delicious!
Creamy Paprika Shrimp
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 pound shrimp peeled and deveined
- 1 tsp salt divided
- 1 tsp black pepper divided
- 1 tsp sweet paprika
- 6 garlic cloves minced
- 1 red bell pepper deseeded and diced
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 can (14 oz/400 g) crushed tomatoes
- ¾ cup heavy cream
- chopped parsley for serving
- chili flakes for serving
Instructions
- Get your prep done before you start cooking: combine shrimp with sweet paprika, ½ teaspoon salt and ½ teaspoon pepper.
- Deseed and dice the bell pepper. Mince the garlic cloves.
- Heat oil and butter over high in a large nonstick skillet. Place shrimp in a single layer and sear 1 minute per side. Remove from skillet into a clean bowl.
- Reduce heat to medium. Add bell pepper and sauté for 3 minutes. Add garlic and sauté for 2 minutes. Stir in smoked paprika and the remaining salt and pepper.
- Add tomato paste and cook for 1 minute. Pour in crushed tomatoes and cream. Bring to a boil, reduce heat to medium low and simmer for 5 minutes.
- Add shrimp and simmer for 1 minute, just until heated through.
- Top with parsley, chili flakes and freshly grated black pepper. Enjoy!
Video
Nutrition
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