An easy and quick recipe with bold and rich flavours! The shrimp is seared until lightly crispy then coated with a rich paprika sauce. A perfect dish as an appetizer or add a side to enjoy as a meal.
This simple and quick recipe is one of those recipes that you can create your own side to make it a meal or an appetizer of your choice. The flavours are intense with a rich sauce and when you add a few red pepper flakes, it takes it to the next level.
WHY MAKE THIS RECIPE.....
- EASY AND QUICK: within 20-25 minutes you have a delicious, healthy and impressive dish!
- FEW INGREDIENTS: should have all you need in your pantry and fridge which makes it an easy option when needing a quick meal.
- NUTRITIOUS: shrimp is low in carbohydrates, calories, fat and high in protein, so 8-9 shrimp (3 oz. or 85 g.) has 20 grams (.70 oz ) of protein which is 40% recommended dairy intake of protein!!
- ENDLESS SIDES: this recipe will give you lots of choices to add as a side; for an appetizer, to a light lunch with a salad, add to a pita or pizza, to a dinner meal with rice or orzo.
This particular dish has simple ingredients yet it is so flavourful. I have made this dish with adding white wine in place of the chicken broth and it was just as delicious. I seem to change recipes ever so slightly each time I make them, looking for better texture, flavour or opting for a vegan option.
INGREDIENTS AND TIPS
SHRIMP: large wild shrimp is you best choice; it’s always a good idea if you can find wild caught shrimp to minimize the mercury content
RED ONION: or shallot are good choices, they still have that onion flavour without overpowering
GARLIC: a rich pungent flavour that adds so much flavour
EXTRA VIRGIN OLIVE OIL AND BUTTER: I added butter as well, giving it a rich texture and flavour; however you can use only olive oil
TOMATO PASTE: not only does it give it a slight tomato flavour but also colour
PAPRIKA: I used Hungarian sweet paprika for it’s rich paprika flavour
THYME: I like to use fresh if possible however dried thyme can also be added
VEGETABLE OR CHICKEN BROTH: is the liquid need to create the sauce; change it up to replace with white wine
CREAM: a small amount is added 10% half and half cream, just enough to light creamy sauce
SEASONINGS: Himalayan salt is much choice, pepper and red pepper flakes
GARNISHES: fresh parsley and scallions
HOW TO MAKE THIS DELICIOUS RECIPE
Heat olive oil, over medium-high heat in a skillet. Add the shrimp and leave for 3 minutes then flip over and cook for 1-2 minutes. Then transfer to a plate and cover with foil.
Reduce heat and add the butter to the skillet, once melted, add the onions and cook for 3-4 minutes, until soft, then add garlic and sauté for 30 seconds, add tomato paste and paprika, cook for another 1-2 minute.
Pour the vegetable broth to deglaze the pan, scraping the bottom of the pan. Cook for 2 minutes and once you see the liquid reducing, stir in cream and red pepper flakes is using. Season with salt and pepper to taste. Return the shrimp back into the skillet.
Simmer for 1 more minute, until the shrimp is heated through. Spoon the sauce over the shrimp as it’s warming. Garnish with parsley and scallions. Serve as crostini’s, stir-fry vegetables, rice or orzo.
SERVE THIS DELICIOUS SHRIMP RECIPE AS AN APPETIZER
GARLIC PAPRIKA SHRIMP CROSTINI’S: serving this recipe as an appetizer is a winning dish! Since the shrimp and the sauce are so flavourful, serving it on crostini’s is all you need! Simply brush the baguette slices with olive oil on both sides. Bake in a 425 degree fahrenheit oven for 8-10 minutes.
MAKE IT A MEAL WITH A SIMPLY VEGGIE STIR-FRY
Grab any veggies you may have in the refrigerator and with some onion, garlic, herbs and seasonings, you have a colourful and delicious side dish. If you so desire add some basmati, brown or jasmine rice. However you choose to enjoy this dish, you will LOVE IT!!
Pan-Seared Shrimp with Garlic Paprika Sauce
Equipment
Ingredients
- 1 tbsp extra virgin olive oil
- ½ lb (227g) large wild shrimp, shelled, tails removed (approx. 18 large shrimp)
- ½ tsp Himalayan salt
- ¼ tsp pepper
- 1 tbsp unsalted butter
- ¼ red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- ½ tsp sweet Hungarian paprika
- ½ cup vegetable or chicken broth
- 2 tbsp half and half cream
- 1 sprig fresh thyme (or ½ tsp dried thyme)
- ¼ tsp crushed pepper flakes (optional)
- salt and pepper to taste
- 2-3 tbsp chopped parsley leaves, divided
- 1 scallions, slices
- 1/2 baguette
Instructions
- If using frozen shrimp, remove from freezer allow to thaw in the refrigerator the day before (24 hours in advance). Remove from refrigerator and place the shrimp in a colander and rinse it in cold water. Pat dry with paper towel and season both sides with salt and pepper.
- Heat olive oil, over medium-high heat in a skillet. Add the shrimp and leave for 3 minutes then flip over and cook for 1-2 minutes. Then transfer to a plate and cover with foil.
- Reduce heat and add the butter to the skillet, once melted, add the onions and cook for 3-4 minutes, until soft, then add garlic and sauté for 30 seconds, add tomato paste and paprika, cook for another 1-2 minute.
- Pour the vegetable broth to deglaze the pan, scraping the bottom of the pan. Cook for 2 minutes and once you see the liquid reducing, stir in cream and red pepper flakes is using. Season with salt and pepper to taste.
- Return shrimp back into the skillet and simmer for 1 more minute, until the shrimp is heated through, add half of the chopped parsley. Spoon the sauce over the shrimp as it's warming. Garnish with parsley and scallions. Serve as crostini's, stir-fry vegetables, rice or orzo.
