Description
Indulge in the rich flavors of our Creamy Garlic-Paprika Shrimp Skillet Recipe. Learn how to create this delicious and easy-to-make dish today!
Ingredients
- – 1 lb. (454 g) peeled and deveined raw shrimp
- – 1 tsp (5 ml). sea salt, divided (reduce to 3/4 tsp (4 ml). if using fine table salt)
- – 3/4 tsp (4 ml). cracked black pepper, divided
- – 3 Tbsp. (45 ml) vegetable oil
- – 1 large shallot, finely chopped (about 1/2 cup (120 ml))
- – 1/2 cup (120 ml) finely chopped red bell pepper
- – 4 garlic cloves, minced
- – 2 Tbsp. (30 ml) tomato paste
- – 1/2 tsp (3 ml). crushed red pepper flakes
- – 3/4 cup (180 ml) lower-sodium vegetable or chicken broth
- – 2 tsp (10 ml). paprika
- – 2 handfuls fresh baby spinach
- – 1/2 cup (120 ml) coconut cream
- – 1-2 Tbsp. (15-30 ml) fresh lemon juice (from 1 lemon)
- – 2 Tbsp. (30 ml) chopped fresh parsley leaves
- – Cooked orzo or rice, or crusty bread for dipping
Instructions
- Dry the shrimp using a paper towel and sprinkle evenly with half of the salt and pepper.
- Warm up 2 tablespoons of oil in a sizable skillet on medium-high heat.
- Once the oil is hot, place the shrimp in the skillet without overlapping them if possible, and cook for 3 minutes.
- Turn them over and continue cooking for another minute until the shrimp are firm and lose their translucency.
- Move the shrimp onto a separate plate.
- Turn the heat down to medium and add the remaining tablespoon of oil to the skillet, followed by the chopped shallots and red bell pepper.
- Cook for 3 to 4 minutes until they become soft.
- Introduce the garlic, tomato paste, and crushed red pepper flakes, and cook for an additional 2 to 3 minutes until the garlic releases its aroma and the tomato paste starts to caramelize.
- Pour in the broth to scrape up the bits stuck on the pan and let it simmer for 5 minutes until the liquid reduces by half.
- Add the paprika and spinach, cooking for 1 to 2 minutes until the spinach wilts.
- Incorporate the coconut cream and lemon juice, then season with the remaining salt and pepper.
- Return the cooked shrimp to the skillet and sprinkle with fresh parsley.
- Serve the dish over rice or orzo, or enjoy it with a piece of crusty bread.
