Creamy Garlic Paprika Shrimp
This one-pot creamy paprika shrimp recipe features succulent shrimp cooked in a rich, garlicky sauce and a medley of fresh late summer vegetables making it the perfect quick and flavorful dish for supper.
6
Servings
364
Calories
20.3g
Fat
38.9g
Protein
3.6g
Net Carb
4.8g
Total Carbs
If you are looking for a flavorful way to enjoy the best of your late summer vegetable harvest, try this paprika shrimp recipe. Juicy shrimp is bathed in a bold, creamy red sauce that can be served with cauliflower rice. Or do what I do and enjoy this shrimp recipe on its own with a side of crusty bread to scoop up every last bit of the savory goodness.
The dish includes five cloves of garlic, onion and red bell pepper – which adds a sweet contrast to the paprika sauce. The sauce is a seasoned, bright creamy blend of tomato, heavy cream, lemon juice and broth. The shrimp is cooked until tender and juicy, and fresh spinach is stirred in just before serving, adding a touch of brightness to the rich, creamy sauce.
The best one-pot wonder dishes are versatile and this recipe is no exception. You can add whatever vegetables you have on hand – bonus points if you grew them in your garden. From zucchini to summer squash, I included a list below of vegetables I think could be included in this paprika shrimp recipe.
Paprika Shrimp Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Paprika Shrimp Ingredients
1 pound 21/25 ct raw shrimp, peeled & deveined (tails removed) - 1 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- 1/4 cup olive oil, divided
- 1/2 cup chopped yellow onion
- 1/2 cup diced red bell pepper
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 2 cups baby spinach
- 1/2 cup heavy cream
- 2 tablespoons finely chopped parsley
Creamy Garlic Paprika Shrimp Directions
-
Prep shrimp
Prepare the shrimp by peeling, deveining and removing the tails if necessary. Rinse shrimp, pat dry and season with 1/2 teaspoon each of salt and pepper.
Ingredients
- 1 pound 21/25 ct raw shrimp
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
-
Cook the shrimp
Heat 2 tablespoons olive oil in a large skillet over medium-high heat for about 1 minute. Add the seasoned shrimp and cook for 2 minutes on each side until firm and cooked. Remove the shrimp and set aside in a bowl. Cover to keep warm.
Ingredients
- 2 tablespoons olive oil
-
Sauté vegetables
In the same skillet, add the remaining olive oil, chopped onions, and red pepper. Cook over medium heat for 3 minutes until the onions and peppers are just starting to soften.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 1/2 cup diced red bell pepper
-
Tis the season
Add the garlic and cook for 1 minute. Add the tomato paste, red pepper flakes, and paprika, and cook for another minute.
Ingredients
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
-
Deglaze and brighten
Add the chicken broth and lemon juice to the pan to deglaze and reduce the heat to simmer for 4 minutes until slightly reduced. Once reduced, add in the spinach and cook for 1 minute until wilted.
Ingredients
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 2 cups baby spinach
-
Make it creamy
Stir in the heavy cream and season with the remaining salt and pepper. Simmer on medium-low heat for 3-5 minutes to thicken. Add the shrimp to the skillet and top with the fresh chopped parsley.
Ingredients
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped parsley
