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Katie's Cucina » Recipes » Main Dish

Paprika Shrimp

Published: Jul 7, 2012 · Modified: Feb 4, 2020 by Katie · This post may contain affiliate links

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If you are looking for a light dish to entertain with this summer. This is the dish for you–super simple to make and packed full of flavor!

 Years ago, I use to make a similar dish. I made it at least once a week. From what I recall, I found the recipe in a  diet cookbook in the early 2000’s. My best friend recently reminded me of the dish, and asked me when the last time I had made the paprika shrimp. I couldn’t answer her. It has been at least 5 years since I made this dish, and I couldn’t remember for the life of me where I found the recipe.

So, from memory, I decided to recreate the recipe from taste. I must say that I did a great job recreating the recipe. I remembered that their were very few ingredients involved in the dish. I paired it with a rice pilaf and steamed spinach and asparagus.

Source: Katie Original

Paprika Shrimp w/ Tomatoes & Cilantro

If you are looking for a light dish to entertain with this summer. This is the dish for you–super simple to make and packed full of flavor!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 206kcal
Author: Katie

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 cups cherry tomatoes halved
  • 5 cloves garlic chopped
  • 1 lb. Shrimp
  • ½ cup chicken broth
  • 1 tablespoon paprika
  • 1 lime
  • ⅓ cup cilantro chopped
  • 1 tablespoon cornstarch
  • 2 tablespoon chicken broth
  • 1 tablespoon paprika

Instructions

  • In a large pan on medium heat add 2 tablespoon extra virgin olive oil. Add cherry tomatoes and garlic and sauté for 5 minutes. Add ½ cup of chicken broth and 1 tablespoon of paprika to the pan. Mix well, cover and cook for an additional 5 minutes.
  • Add shrimp to the pan and cook until pink. Add chopped cilantro and squeeze the juice of 1 lime into the pot. Stir well.
  • In a small bowl, add 1 tablespoon cornstarch, 2 tablespoons chicken broth, and 1 tablespoon of paprika together. Add the mixture to the pot and mix well.

Notes

Pair this shrimp with a rice pilaf and steamed veggies for the ultimate meal.

Nutrition

Calories: 206kcal | Carbohydrates: 10g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 159mg | Potassium: 613mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2187IU | Vitamin C: 23mg | Calcium: 104mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

 

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Robyn Lindars

    July 12, 2012 at 8:25 am

    Ive been looking for some new shrimp recipes, definitely going to give this a try! I have some smoked paprika I’m going to use.

    Reply
    • Katie

      July 12, 2012 at 10:44 am

      Robyn, glad I could help! We eat lots of shrimp in our house, so I’m always coming up with new recipes!

  2. danielle

    July 07, 2012 at 10:47 am

    Bookmarking this one – it looks great!

    Reply
    • Katie

      July 09, 2012 at 2:16 pm

      Thanks Danielle, hope you and the family enjoy it!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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