15-Minute Buttery Paprika Shrimp
Succulent shrimp sautéed in aromatic butter with smoky paprika, garlic, and briny capers creates an elegant dish bursting with Mediterranean flavors. The combination of zesty lemon and fresh parsley brightens each bite, while the garlicky butter ties everything together beautifully. Perfect as an appetizer for dinner parties or a quick weeknight protein served over cauliflower rice or zucchini noodles. This restaurant-quality dish comes together in under 10 minutes, making it ideal when you want something impressive without the fuss.
Ingredients
- 2 teaspoon parsley, fresh, chopped
- 1 tablespoon unsalted butter
- 1 cup shrimp, cooked from fresh
- 1 teaspoon capers
- 1 clove garlic
- 1 teaspoon lemon peel or zest, raw
- 1 teaspoon smoked paprika
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- 1
Thinly slice the garlic
- 2
Melt the butter in a skillet over medium heat and add the garlic and capers, sweating for a minute or two until tender and fragrant
- 3
Add the shrimp, paprika, lemon zest, salt and pepper
- 4
Cook on high until the shrimp turn pink and are piping hot through
- 5
Spoon the shrimp into a serving dish along with the garlicky butter
- 6
Roughly chop the parsley and scatter over the shrimp to serve
Tips
Use pre-cooked shrimp for speed, but be careful not to overcook them as they can become rubbery quickly
Reserve some pasta water if serving over pasta, as the starchy water helps the buttery sauce cling better
Toast the paprika briefly in the pan before adding shrimp to intensify its smoky flavor
Good to Know
Refrigerate in airtight container up to 2 days. Reheat gently to avoid overcooking shrimp.
Can prep garlic and parsley up to 4 hours ahead. Cook shrimp just before serving for best texture.
Serve immediately while hot with crusty bread, over pasta, or with cauliflower rice.
Common Mistakes
Don't overcook the shrimp to avoid rubbery texture
Keep heat at medium when cooking garlic to prevent burning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use raw shrimp instead of cooked?
Yes, add raw shrimp and cook 2-3 minutes per side until pink and opaque. Adjust cooking time accordingly.
What if I don't have smoked paprika?
Regular paprika works fine, or try a pinch of chipotle powder for heat and smokiness.
How long will leftovers keep?
Store refrigerated up to 2 days. Reheat gently over low heat to prevent overcooking the shrimp.