Flamed Shrimp with Garlic and Smoked Paprika

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Flamed Shrimp with Garlic and Smoked Paprika

Description

Flamed Shrimp with Garlic and Smoked Paprika is a Spanish-inspired dish bursting with smoky, garlicky, and slightly spicy flavors. Tender shrimp are quickly sautéed in olive oil, infused with garlic, smoked paprika, and finished with a dramatic flambé using brandy or white wine. This cooking method locks in flavor and creates a restaurant-quality dish that’s perfect as an appetizer, tapas plate, or main served with crusty bread, rice, or pasta.

Ingredients for Flamed Shrimp with Garlic and Smoked Paprika

  • 1 lb (450 g) large shrimp, peeled and deveined (tails on optional)

  • 4 cloves garlic, finely sliced or minced

  • 3 tbsp olive oil

  • 1 tsp smoked paprika (pimentón)

  • 1/4 tsp red pepper flakes (optional, for heat)

  • 1/4 cup brandy or dry white wine (for flaming)

  • Juice of 1/2 lemon

  • 2 tbsp fresh parsley, chopped

  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prep shrimp – Pat shrimp dry with paper towels and season lightly with salt and pepper.

  2. Heat oil – In a large skillet over medium-high heat, add olive oil. Once hot, add garlic and sauté for about 30 seconds until fragrant (don’t burn).

  3. Cook shrimp – Add shrimp and sprinkle with smoked paprika and red pepper flakes. Sauté 1–2 minutes per side until shrimp start turning pink.

  4. Flambé – Carefully pour in brandy (or wine) and immediately ignite with a long lighter. Let the flames burn off naturally (10–20 seconds). If flambé feels unsafe, just simmer the alcohol until mostly evaporated.

  5. Finish – Squeeze lemon juice over, sprinkle with parsley, toss everything together, and remove from heat.

  6. Serve hot with toasted bread, rice, or pasta to soak up the flavorful sauce.

Notes

  • Spanish smoked paprika (pimentón de la Vera) gives authentic depth and smokiness.

  • Use fresh shrimp for best results, but frozen (thawed) works fine.

  • Flambé is optional but adds drama and enhances flavor by caramelizing alcohol quickly.

  • Don’t overcook shrimp—they turn rubbery if cooked too long.

Tips

  • For extra richness, add a small knob of butter before serving.

  • If making ahead, marinate shrimp with paprika, garlic, and oil for 30 minutes.

  • Serve with crusty bread to soak up the garlicky oil.

  • Add a pinch of cayenne if you like it spicier.

Servings

  • Makes 4 servings as an appetizer or 2 servings as a main dish.

Nutritional Info (per serving, based on 4 servings)

  • Calories: ~220

  • Protein: 23 g

  • Fat: 12 g

  • Carbohydrates: 3 g

  • Fiber: 0.5 g

  • Sugars: 0.5 g

  • Sodium: ~500 mg

Health Benefits

  • Shrimp: High in lean protein, low in calories, and a good source of selenium and vitamin B12.

  • Garlic: Supports immunity and heart health.

  • Olive oil: Provides heart-healthy monounsaturated fats.

  • Paprika: Rich in antioxidants and adds anti-inflammatory properties.

  • Parsley & Lemon: Fresh boost of vitamin C and digestive support.

Q&A

Q1: Can I make this without alcohol?
Yes! Simply skip the flambé and deglaze with chicken stock or extra lemon juice.

Q2: What can I serve this with?
Crusty bread, garlic rice, or pasta are perfect pairings. You can also serve with roasted vegetables.

Q3: Can I use chicken instead of shrimp?
Yes—cut chicken breast into strips, but cook longer (5–6 minutes) before flambéing.

Q4: How spicy is this dish?
It’s mildly smoky with optional heat from red pepper flakes. Adjust to taste.

Q5: Can I store leftovers?
Yes. Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking shrimp.

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