Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Gambas al ajillo con pimentón rojo

Garlic Shrimp with Smoked Paprika

Name: Garlic Shrimp with Smoked Paprika
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 12 large shrimp; 3 cloves garlic; 1 teaspoon sweet smoked paprika; 1 dried chili pepper; Fresh parsley; Light olive oil (0.4% acidity or mild); Salt

josevillalta @JoseVillalta_520

España

I remember seeing this recipe from someone who posted it somewhere—I can't recall exactly where—but I never forgot that I had to try it. Garlic shrimp is a classic dish and not hard to make, but adding smoked paprika to the oil is a brilliant twist that completely changes the flavor for the better. I hope you enjoy it as much as I did when you try it.

josevillalta @JoseVillalta_520

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Ingredients

30 minutes

Serves 2 servings

12large shrimp
3 clovesgarlic
1 teaspoonsweet smoked paprika
1dried chili pepper
Fresh parsley
Light olive oil (0.4% acidity or mild)
Salt

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Steps

30 minutes

1

First, peel the shrimp. I used pre-cooked shrimp for this recipe.
2

Next, peel and thinly slice the garlic, and finely chop the parsley. Add a dried chili pepper—if you like it spicy, you can use more. For extra heat, cut the chili in half. Heat olive oil in a skillet and add the garlic. Let it turn lightly golden, then remove the pan from the heat and add the smoked paprika. This prevents the paprika from burning and turning bitter. Stir, then return the pan to the heat.
3

Add the shrimp and cook briefly—don't overcook them, just a little is enough to keep them tender. Add the parsley, season with salt, and serve hot. It's best to cover the dish with another plate to keep it warm.

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Cooksnaps

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josevillalta @JoseVillalta_520

Published in the US on April 23, 2026 17:24

España

Me encanta la cocina y cocinar, las recetas mejores son las más sencillas y las más tradicionales, debemos cocinar y publicar para que no se pierdan, tenemos esa obligación, posiblemente las vamos variando poco a poco pero es normal, la evolución es imparable, hace muchos años el marisco solo lo comían las clases media y baja, y en cambio los pollos los comía la clase alta, todo cambia, gracias a dios tenemos productos que desconocíamos hasta hace poco, hoy podemos consumir artículos fuera de temporada, tenemos un abanico más amplio para cocinar, quién ama la cocina debe preservar la herencia de nuestros ancestros, eso es amar la cocina