Home » Recipes » Mains » Garlic Shrimp With Smoked Paprika & Honey
Jump to Recipe
4.82 from 22 votes
by Carrie Walderlast updated October 11, 2023
This post may contain affiliate links. Please see my disclosure policy.
This sautéed garlic shrimp with smoked paprika and honey is the BEST way to cook shrimp! A quick, easy, and healthy protein recipe that’s only 5 ingredients.
I’ve made this garlic shrimp recipe twice this week and it’s safe to say I’m completely obsessed! I’m so excited to share it with you today.
Shrimp are one of my favourite sources of high-quality protein to add to any meal. This shrimp recipe in particular is seriously SO good and flavourful. Shrimp get sautéed in olive oil, then tossed in the most delicious mix of garlic, smoked paprika, and honey.
Even better? This dish is just 5 ingredients (plus salt and pepper) and the only equipment you need is one frying pan.
Let’s get cooking!
Want more shrimp recipe inspiration? Check out my roundup of 15+ easy, healthy shrimp recipes for more ideas. You may also love my or this Easy Turmeric Shrimp With Cumin!
Recipe Ingredients
All you need to make this recipe are the following simple ingredients:
- shrimp (fresh or frozen)
- olive oil
- garlic
- smoked paprika
- honey
- salt + pepper
Full measurements + detailed instructions are in the recipe card at the bottom of this post!
How To Cook Garlic Shrimp In A Pan
To start, you’ll want to make sure your shrimp are thawed, deveined, and tails removed. I simply thaw shrimp by running cold water over them in acolander.
Pat the shrimp dry and then place in a bowl. Toss them in a bit of olive oil, salt, and pepper.
Then, heat up apanover medium-high heat. Once the pan is hot(a splash of water should sizzle on it), place the shrimp on the pan. They should be in a single layer with a bit of space between each piece.
Cook the shrimp for 1-2 minutes per side, then remove and set aside in a bowl. They’ll be opaque, pink, and slightly browned when done.
In the same pan, add olive oil and thinly sliced garlic. Sauté garlic for 1 minute, until browned and slightly fragrant. Stir in smoked paprika and honey before adding shrimp back into the pan and tossing to coat.
Storage & Reheating Notes
Leftovers of this recipe can be kept in anairtight containerin the fridge for 3-4 days. To reheat – simply pop the leftovers in the microwave or warm them up in a pan on the stovetop.
What To Serve Shrimp With
As a dietitian, I always recommend balancing your meal with a source of protein, complex carbs, healthy fats, and fibre-rich veggies.
Since shrimp is a protein (and cooked in olive oil, a healthy fat), I would pair this shrimp with a source of complex carbs like quinoa, farro, brown rice, or crispy roasted potatoes.
For a side of veggies, why not try one of the easy recipes below:
- juicy oven-roasted radishes
- roasted asparagus with pecan parmesan
Shrimp Nutrition & Health Benefits
Shrimp is not only so easy to cook, but it’s chock-full of nutrition and health benefits. For instance, shrimp is:
- an excellent source ofhigh-quality, completeprotein– a standard 3-ounce or 85-gram serving provides 18 grams
- a good source of micronutrients likeselenium, B12, phosphorus, niacin, zinc, magnesium,andiron
- a good source ofomega-3 fatty acids, which support the health of your heart and brain
More Easy Shrimp Recipes
- Honey Mustard Garlic Shrimp
Did you give this Garlic Shrimp With Smoked Paprika & Honey Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me onInstagramorPinterest– seeing your creations always makes my day. You can alsosubscribe to my email listto never miss a new recipe or nutrition education post!
Healthy Seafood Dinners Ebook
Enjoy this recipe? You will love my 118-page eCookbook of 50 easy, delicious, and nutritious seafood dinner recipes. Get instant access from your phone, tablet, or computer – ad-free!
View Details
Get the Recipe:Garlic Shrimp With Smoked Paprika & Honey
This garlic shrimp with smoked paprika and honey is the BEST way to cook shrimp! A quick, easy, and healthy protein recipe that's only 5 ingredients.
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Print Pin
4.82 from 22 votes
Leave a Review
Ingredients
- Approx. 36 large shrimp, thawed, peeled + deveined (or prawns)
- 3 Tbsp olive oil, divided
- 2 large cloves garlic, thinly sliced
- 1.5 tsp smoked paprika
- 1 tsp honey
- Salt + pepper, to taste
Instructions
Pat shrimp dry with a paper towel and place them in a small bowl. Toss them in 1 Tbsp olive oil and a bit of salt + pepper.
Heat up a frying pan or skillet over medium-high heat. Once the pan is hot(a splash of water should sizzle on it), place the shrimp on the pan. They should be in a single layer with a bit of space between each piece – you may need to do this in stages, depending on size of pan.
Cook the shrimp for 1-2 minutes per side, then remove and set aside in a bowl. They’ll be opaque, pink, and slightly browned when done.
In the same pan, add remaining 2 Tbsp olive oil and sliced garlic. Sauté garlic for 1 minute, until browned and slightly fragrant. Stir in smoked paprika and honey, then add cooked shrimp back into the pan. Toss to coat.
Remove pan from heat and serve shrimp immediately. Season with salt + pepper, as desired.
Notes
*Leftovers of this recipe can be kept in anairtight containerin the fridge for 3-4 days. To reheat – simply pop the leftovers in the microwave or warm them up in a pan on the stovetop.
*As shrimp is a source of protein, serve them with a side of greens and whole grains to make a complete meal!
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Course: Main Course
Cuisine: Mediterranean
Diet: Gluten Free, Low Lactose
Keyword: garlic, honey, olive oil, prawns, shrimp, smoked paprika
Author: Carrie Walder
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
Pin it for later:
You'll Also Love
Roasted Vegetable Pasta Salad With Shrimp
Honey-Roasted Brussels Sprouts With Blue Cheese
This post may contain affiliate links. Please see my disclosure policy.
« Previous PostOven-Baked Root Vegetable Frittata
Next Post »Nutritious Breakfast Cookies (Vegan)
Dairy-Free Gluten-Free Mains Meal Prep Recipes shrimp
originally published October 21, 2020 — last updated October 11, 2023
24 comments Leave a Comment »
4.82 from 22 votes (11 ratings without comment)
Leave a Comment & Rate this Recipe
-
Chelsea — Reply
If you make anything from Carrie’s website, let it be this! I’ve made sooo many of her INCREDIBLE recipes (Honourable mention to cheesy butternut squash rice) and honestly you cannot go wrong. BUT this recipe is SO simple and delicious. It is just absolutely amazing and I’m going to make this a staple in my weekly recipe rounds. Side note, my sister once made these with maple syrup because she didn’t have honey and she said they were incredible. So basically – make this now!!!-
Carrie Walder — Reply
Ah thank you SO much for this sweet comment Chelsea!!! I really appreciate it. I’m so happy both you and your sister enjoy this recipe!! Also thanks so much for sharing that your sister swapped the honey for maple syrup and that it worked – I’m sure other readers will be happy to know that <3 <3
-
-
Megan Oudeh — Reply
I recently grew out of a shellfish allergy (at 27 yrs old) so I’m new to cooking shrimp and getting used to the taste of it. This recipe seriously put shellfish back on the map for me! It’s so tasty that I could have eaten the shrimp straight out of the pan BUT I put them on tacos instead and I must say: wow oh wow. Can’t wait to make this recipe again! Oh – and hubby approved, too.-
Carrie Walder — Reply
Hi Megan! Oh my gosh I’m so happy to hear this!! That’s so awesome that you’ve outgrown your shellfish allergy and I’m so glad that this recipe helped put shrimp back on the map for you. Also putting these in a taco is absolutely genius – I can’t wait to try that myself! Thanks so much for sharing your experience 🙂
-
-
Natalie — Reply
So yummy!! Quick, easy, and so good. My mom made me these last week and I had to try making them myself ! Had them over black bean pasta with halved cherry tomatoes and basil. Yum!-
Carrie Walder — Reply
Hi Natalie! I’m so happy to hear you and your mom enjoy these!! I made them again last week too LOL. They sound so fab over black bean pasta with tomatoes and basil :). Thank you for sharing!!!
-
-
Lisa — Reply
Absolutely love it!! I put it on a salad and it just made my entire afternoon 10 out of 10 recommend!-
Carrie Walder — Reply
Hi Lisa! Aw thank you so much for the sweet comment – I’m so happy to hear this recipe made your afternoon :). Love that you served the shrimp over salad, too! Thank you!!!
-
-
Olimpia Carbone — Reply
Made this tonight. Just one word to describe it. Delicious!-
Carrie Walder — Reply
Hi Olimpia! Thank you so much for sharing your experience. It’s so appreciated. So happy you enjoyed this one!!
-
-
Blair Chetram — Reply
This recipe is so good! I put my shrimp in noodles and it was delicious. I nocticed as I was sautéing the garlic it cooked way faster than I was ready for. Maybe it’s because I used pre-chopped garlic. Other than that it was super easy to make and tasty!-
Carrie Walder — Reply
Hi Blair! Thank you so much for sharing your experience – it’s so appreciated. I’m so happy to hear you enjoyed this recipe. Love that you paired the shrimp with noodles – yum!!
-
-
Carla — Reply
I just made this and my husband and I loved it. The shrimp had so much flavor. The best part is how easy it is to make !-
Carrie Walder — Reply
Hi Carla! Thank you so much for sharing your experience – it’s so appreciated! So happy to hear that you and your husband loved this one (and found it easy to make!!) 🙂
-
-
Robin Brown — Reply
I’m was about to make another recipe for shrimp, but now I want to make this —could it pair well with the mango & pineapple salsa I already made?
-
Carrie Walder — Reply
Hi Robin! I haven’t personally tried this one with salsa, but I can only imagine it would work quite well with those flavours!! I prepare this shrimp dish quite frequently and I pair it with everything haha. Let me know if you give it a try 🙂
-
-
Allen Crane — Reply
Always looking for a new combination of seasonings for shrimp and this was awesome! Served it over a mushroom and garlic rice. We eat fish/seafood 2-3 times a week and this will definitely be in the rotation! Thanks 😊-
Carrie Walder — Reply
Hi Allen! Thank you so much for the kind review – it’s so appreciated! I’m so happy to hear you enjoyed this one. It’s a regular in my own personal rotation too 🙂
If you’re ever in need of more seafood inspiration, feel free to browse all the seafood recipes on my site HERE or I also have an ebook of Healthy Seafood Dinners available if interested!
-
-
Jan — Reply
Easy, healthy and delicious!-
Carrie Walder — Reply
Thank you so much, Jan! I’m so happy you enjoyed this one 🙂
-
-
CAROL O JUNSAY — Reply
Easy to make and delicious! Perfect for when you don’t have a lot of time! Definite crowd pleaser!!!-
Carrie Walder — Reply
Thank you so much for taking the time to leave this kind review, Carol!! It’s so appreciated. I’m so happy to hear that this recipe was a crowd pleaser 🙂
-
-
Nanette Kelsey — Reply
My husband who is a very good cook made this tonight and followed the recipe exactly. The shrimp tasted bitter. We would not make this again.-
Carrie Walder — Reply
I’m so sorry to hear that you didn’t enjoy this recipe, Nanette! It’s only received 5-star ratings and is a personal favourite of mine (We make it all the time!) I’m not sure what would be bitter among these ingredients, but again I’m sorry to hear this.
-
