Description
Indulge in our Creamy Garlic Paprika Shrimp Skillet recipe and discover how to create a rich and flavorful seafood dish that will impress your taste buds.
Ingredients
- – 1 lb. (454 g) peeled and deveined raw shrimp
- – 1 tsp. (5 ml) sea salt, divided (reduce to 3/4 tsp. if using fine table salt)
- – 3/4 tsp (4 ml). cracked black pepper, divided
- – 3 Tbsp. (45 ml) olive oil
- – 1 large shallot, finely chopped (about 1/2 cup (120 ml))
- – 1/2 cup (120 g) 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) vegetable or chicken broth
- – 2 tsp (10 ml). paprika
- – 2 handfuls fresh baby spinach
- – 1/2 cup (120 ml) coconut milk
- – 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 black pepper.
- In a large skillet, warm 2 tablespoons of oil over medium-high heat.
- Once the oil is hot, place the shrimp in the pan, ensuring they don’t touch each other, and let them cook for 3 minutes.
- Turn them over and cook for an additional minute until they are firm and opaque.
- Move the shrimp to a plate.
- Lower the heat to medium and add the rest of the oil to the skillet, followed by the shallots and red bell pepper.
- Cook for about 3 to 4 minutes until they soften.
- Mix in the garlic, tomato paste, and crushed red pepper flakes, cooking for 2 to 3 minutes until the garlic is fragrant and the tomato paste has caramelized.
- Add the broth to deglaze the pan and let it simmer for 5 minutes, reducing the liquid by half.
- Incorporate the paprika and spinach, cooking for 1 to 2 minutes until the spinach wilts.
- Add the coconut milk and lemon juice, seasoning with the remaining salt and black pepper.
- Return the shrimp to the skillet, nestling them among the sauce, and sprinkle with fresh parsley.
- Serve the dish over a bed of rice or orzo, or enjoy it with crusty bread.
Notes
- Properly pat dry the shrimp before seasoning for a better sear and to prevent excess moisture.
- Adjust salt quantity based on the type used to avoid over-seasoning.
- Avoid overcrowding the shrimp in the pan to ensure even cooking and a nice crust.
