Sharing this simple pan-roasted shrimp recipe with a bold paprika lemon butter sauce. Perfect holiday appetizer or side dish. The butter sauce has lots of flavor – caramelized shallots, garlic, tomato paste, smoked paprika, white wine, and lemon. Serve it with fresh herbs on top and lots of toasted bread to soak up all the extra sauce.
This post is sponsored by Spice Tribe.
Seafood is a staple for our New Year’s Day dinner. We’ll either do crab cakes or shrimp as an appetizer, or sometimes serve a seafood dish alongside our classic beef tenderloin as well.
If you like serving seafood for the holidays, you will love this pan-roasted shrimp. It’s simple, flavorful, and such a crowd-pleaser. Perfect thing to put out for an appetizer or add it on to your feast.
pan-roasted shrimp – the details
The best part about this is that you can make it in just about 10 minutes. Have everything prepped and ready to go, and then start cooking. The shrimp gets seasoned simply with kosher salt and cooked in a hot skillet until pink and tender.
You’ll whip up the sauce in the same skillet by quickly caramelizing some shallots and garlic, adding in tomato paste for a deep, rich flavor, and then whisking in the smoked paprika. I’m using Spice Tribe’s authentic Pimentón De La Vera – a robust, smokey Spanish paprika that’s subtly sweet.
It adds so much depth to this sauce that you really don’t need much else, just a few other complimentary flavors – white wine, lemon juice & zest, and fresh oregano. The shrimp gets coated with the sauce, with plenty extra in the skillet for dipping toasted bread.
It’s such a fun dish to serve for a holiday that’s festive and beyond flavorful!Print
Pan-Roasted Shrimp with Paprika Lemon Butter Sauce
pan-roasted jumbo shrimp in a paprika lemon butter sauce with white wine & garlic, served with crusty bread for dipping
servings: 6-8 (appetizer/side dish portions)
- 2 lbs jumbo shrimp, peeled + deveined
- kosher salt
- olive oil
- 4 tbsp butter
- 1 large shallot, thinly sliced
- 2 cloves garlic, very thinly sliced
- 1 tbsp tomato paste
- 1 tspsmoked spanish paprika
- ½ cup white wine
- 1 tsp lemon zest
- 2 lemons, juiced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- toasted crusty bread, for dipping
- Rinse the shrimp in cold water and pat extremely dry. Season with a pinch of salt. Heat a 12” cast iron skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, place half of the shrimp into the skillet in an even layer. Cook until pink and tender, about 2 minutes per side. Transfer the shrimp to a plate.
- Add a little more olive oil and repeat with the remaining shrimp. Transfer these to the plate as well. Add the butter to the skillet and let melt. Add the shallot. Cook for a minute or so to caramelize. Season with a pinch of salt. Stir in the garlic and cook for 30 more seconds.
- Add the tomato paste and smoked paprika. Whisk to combine. Add the white wine, lemon zest, and lemon juice. Stir well and allow to simmer for a minute or so. Add the shrimp back to the skillet and toss with the sauce.
- Garnish with the parsley and chives. Serve with toasted crusty bread on the side for dipping into the extra sauce.