Spicy Garlic Paprika Shrimp With Chunky Tomatoes

 Course Appetizer
 Cuisine Spanish
 Prep Time 10 minutes
 Cook Time 10 minutes
 Servings 2
 Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1/2 tsp hot smoked paprika
  • 1/2 tsp sweet smoked paprika
  • 12 raw jumbo shrimp (peeled and deveined)
  • 1/2 cup diced tomatoes
  • 1/4 cup freshly chopped parsley
  • pinch sea salt
  • pinch black pepper


  1. Thinly slice 4 cloves of garlic, finely chop a handful of fresh parsley and season 12 raw jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper

  2. Heat a small fry pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the shrimps seasoned side down, after 1 minute flip the shrimp, after a total cooking time of 2 minutes remove the shrimps from pan and set aside

  3. Using the same pan with the same heat add the sliced garlic and mix around with the oil, after 2 minutes (make sure not to burn the garlic) add 1/2 tsp of sweet smoked paprika and 1/2 tsp of hot smoked paprika, mix until well combined, then add 1/2 cup of canned diced tomatoes, about 2 tbsp of freshly chopped parsley and season with sea salt & freshly cracked black pepper, mix it all together until well combined

  4. About 3 minutes after adding the tomatoes add the shrimps back into the pan and mix it all together to incorporate all the flavors into the shrimp, once everything is well mixed remove the pan from the heat and garnish the dish with some freshly chopped parsley, serve next to a crusty baguette, enjoy!

Recipe Notes

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