Paprika Shrimp

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!