Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Feel free to substitute the smoked paprika with regular paprika if you prefer a milder flavor. And if you’re like me and have a love for spicy foods, add a bit more red pepper flakes for an extra kick!
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Add the smoked paprika, cumin, and red pepper flakes, stirring to combine with the garlic. Let the spices bloom in the oil for about 30 seconds.
- Add the shrimp to the skillet in a single layer. Sprinkle with salt and pepper to taste. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.
- Once the shrimp are cooked through, squeeze the lemon juice over the top and sprinkle with fresh parsley.
- Give everything a good stir to coat the shrimp in the flavorful oil, then remove from heat and serve immediately.
My tip: If you’re cooking for a crowd, try doubling the recipe and using two skillets to ensure the shrimp cook evenly without overcrowding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International