clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skillet garlic paprika butter shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Skillet Garlic Paprika Butter Shrimp is a quick and easy dish, perfect for a summer barbecue or an outdoor gathering. The simplicity of the ingredients allows the natural flavors to shine, while the charcoal grill adds a dimension of smokiness that can’t be achieved on a stovetop. Enjoy this dish with a side of crusty bread, over rice, or with a fresh salad.


  • Large shrimp, peeled and deveined (amount as desired)
  • 4 tablespoons unsalted butter
  • 45 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)


  1. Prep the Shrimp:
    • Ensure the shrimp are thoroughly cleaned, peeled, and deveined. Pat them dry with paper towels.
  2. Prepare the Garlic Paprika Butter:
    • In a small bowl, combine the softened unsalted butter with the minced garlic and smoked paprika.
    • Season the mixture with salt and freshly ground black pepper to taste.
  3. Heat the Skillet:
    • Place a cast-iron skillet over the charcoal grill and let it get hot. The skillet should be placed directly over the hot coals to achieve a high cooking temperature.
  4. Cook the Shrimp:
    • Once the skillet is hot, add the seasoned butter mixture to the skillet. Allow the butter to melt and become aromatic with the garlic and paprika.
    • Add the shrimp to the skillet in a single layer. Cook the shrimp for 2-3 minutes on one side until they start to turn pink.
    • Flip the shrimp and cook for an additional 1-2 minutes or until they are fully cooked through.
  5. Garnish and Serve:
    • Once the shrimp are cooked, sprinkle them with chopped fresh parsley for a fresh, herby flavor.
    • Serve immediately, with lemon wedges on the side for a bright, acidic finish.
  • Author: Lucas Krammes
Recipe Card powered byTasty Recipes