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 tsp smoked 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


  1. 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.
  2. 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.
  3. 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.
  4. Garnish with the parsley and chives. Serve with toasted crusty bread on the side for dipping into the extra sauce.