Smoky Shrimp with Garlic

One of my favorite things to do is to scour the internet for recipe ideas and then tweak them a bit for my own tastes.  The other day I was searching for a paleo shrimp dish and came across this one from Williams Sonoma.  I'm obsessed with all things smoky right now, so I decided to make this one with a smoky, southwestern twist. The bonus, it's allergy-free too!

If you plan on preparing any side dishes to go with this, cook them first because this shrimp takes all of 10-15 minutes to make.  The only prep involves chopping garlic - how easy is that?  I first started out with sautéing the garlic, red pepper flakes, and paprika in olive oil until they were nice a fragrant, which didn't take long!

Next, I cranked up the heat and added the shrimp, lime juice, and sherry and cooked it until the shrimp were totally opaque.  This takes only about 3 minutes. I happened to use some Australian Pink Shrimp I found at Trader Joes, which were pink even when raw (I highly recommend them).  As you can see, the shape of the shrimp changed significantly as they cooked.

The final step is to serve the shrimp, topping with some of the delicious sauce and fresh chopped cilantro.  My kids and I loved it!


Smoky Shrimp with Garlic

  • 4-5 T olive oil
  • 4 garlic cloves, minced
  • 1 t red pepper flakes
  • 1 t smoked paprika
  • 1 lb medium shrimp, peeled and deveined
  • 2 T fresh lime juice
  • 2 T dry sherry
  • salt and pepper to taste
  • 2 T chopped fresh cilantro
Cooking Directions
  1. In a saute pan over medium heat, warm the olive oil.
  2. Add the garlic, red pepper flakes and paprika and saute for 1 minute until fragrant. Increase the heat to high, add the shrimp, lime juice and sherry, stir well, and saute until the shrimp turn pink and are opaque throughout, about 3 minutes.
  3. Season with salt and black pepper, sprinkle with the cilantro and serve.
Pin It


  1. Wow, that beautiful cilantro in the picture just jumps right out at ya! :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tonight at 7:05 pm eastern time! Hope to see you there!

    Cindy from

  2. I made this for dinner and...this might sound weird...I put it on a bed of mashed cauliflower. It was SO good! I didn't have sherry, so I just left it out. The sauce ended up being creamy! My family loved this dish and I took the leftovers to work for lunch the next day. I'm not usually a fan of leftover/reheated shrimp, but this held up VERY well. Thank you for the speediest dinner ever.

    1. I'm so glad to hear that! The mashed cauliflower sounds fabulous! We almost never have any leftover shrimp - in fact, I never seem to make enough! I'm happy to hear it help up the next day. In the future, if you're out of sherry, you could use any white wine or vermouth. Heck, I'm sure a fish broth would work too!

  3. Thanks for informative post. I am pleased sure this post has helped me save many hours of browsing other similar posts just to find what I was looking for. Just I want to say: Thank you!