Gambas al Pimentón: Shrimp with Paprika and Garlic

Serves: 4 as an appetizer • Time: 45 minutes

A tapa recipe so good that you’ll be tempted to turn it into a main, this dish is layered with heavy doses of paprika and garlic. Serve it with crusty bread to soak up the leftover juices.

Shrimp al Pimentón
© Erik Bardin, The Frynamic Duo


  • 1 lb. jumbo shrimp, peeled and deveined
  • ½ cup plus 2 Tbsp. extra-virgin olive oil
  • 2 tsp. paprika
  • 4 garlic cloves, minced
  • ¼ tsp. baking soda
  • Pinch of salt
  • 1 Tbsp. Champagne vinegar
  • ¼ cup minced parsley


1. In a large bowl, toss the shrimp with the ½ cup olive oil, paprika, garlic cloves, baking soda, and salt. Cover and allow to marinate at room temperature for 30 minutes.

2. In a large, wide-brimmed skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the shrimp and sauté, stirring constantly, until just cooked through, 3 to 4 minutes. Remove from the heat. Add the vinegar and parsley and toss, then transfer to a serving plate.

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