Paprika Shrimp

Method6 steps · about 15 min

1. 1

   Step 1: Check the peeled 1 lb shrimp for any remaining vein and remove it if needed. Pat the shrimp thoroughly dry and keep them chilled until the pan is ready.

   Uses 1 lb shrimp, peeled

2. 2

   Step 2: Put the 2 tbsp olive oil and minced 6 garlic cloves in a medium pan over medium heat. Fry gently for 2–3 minutes, until fragrant, without burning the garlic.

   Fry garlic · 3 minUses 2 tbsp olive oil · 6 garlic cloves, minced

3. 3

   Step 3: Add all dried shrimp to the garlic oil, followed by the 2 tsp ground cumin and 2 tsp paprika. Toss to coat.

   Uses Dried peeled shrimp · Fragrant garlic oil · 2 tsp ground cumin · 2 tsp paprika

4. 4

   Step 4: Increase the heat to medium-high and fry, turning or tossing, for about 5 minutes, until the shrimp are pearly and opaque throughout and just cooked through. Stop as soon as they reach that endpoint. Season with a little of the salt to taste.

   Cook paprika shrimp · 5 minUses Shrimp coated in garlic oil, cumin and paprika · Salt, to taste

5. 5

   Step 5: Stir half of the chopped parsley (1/8 cup), 1/8 cup, through the cooked shrimp, then turn off the heat.

   Uses Cooked paprika shrimp · 1/8 cup chopped parsley to stir through

6. 6

   Step 6: Transfer the shrimp and garlic oil to a serving dish and scatter the remaining 1/8 cup chopped parsley over the top. Serve immediately. Refrigerate leftovers promptly for 2–3 days; reheat thoroughly to 165°F, using 30-second microwave increments if desired.

   Uses Paprika shrimp with mixed-in parsley · Remaining 1/8 cup chopped parsley for garnish