Why This Matters Right Now
Usually, I’d say a weeknight dinner needs to be quick and kinda boring. Not anymore. I was deep into my pantry, digging around for something new, when I remembered that bag of smoked paprika I bought after Italy—thought I’d use it for something fancy, but mostly it got ignored. Anyway, I tossed the shrimp with it, gave it a good blackening spice rub, and suddenly it hits different. The smell when it hits the pan, that first curl of spice and garlic, it’s almost like a little rebellion against the standard chicken or pasta. It’s spicy, smoky, a little charred—but not in an exhausting way. Just real bold flavor you can cut through with some avocado or a squeeze of lime. Honestly, it makes me rethink what a weeknight dinner can be—something that surprises you with just how much flavor you can get from a handful of spices and quick searing. Maybe I’ve been too basic all these years—this at least wakes me up.
Smoked Paprika Shrimp
Ingredients
Equipment
Method
- Place the peeled and deveined shrimp in a mixing bowl. Add smoked paprika, garlic powder, crushed red pepper flakes, salt, and black pepper. Toss well until shrimp are evenly coated with the spice mixture, creating a vibrant red and smoky appearance.1 lb shrimp, peeled and deveined, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon crushed red pepper flakes, to taste salt, to taste black pepper
- Heat a skillet over medium-high heat and add the olive oil. Swirl the pan to ensure the oil coats the surface evenly. When the oil starts to shimmer and smoke slightly, it’s ready for the shrimp.2 tablespoons olive oil
- Add the seasoned shrimp to the hot skillet in a single layer, ensuring they’re not overcrowded. Let them sear undisturbed for about 2 minutes, watching for the edges to turn golden brown and develop a aromatic smoky smell.1 lb shrimp, peeled and deveined
- Use tongs or a spatula to flip the shrimp and continue cooking for another 1-2 minutes, until they are opaque, pink, and have a slight charred appearance. You should hear a gentle sizzling throughout.1 lb shrimp, peeled and deveined
- Remove the skillet from heat. Transfer the shrimp to a serving platter or plate, garnishing with additional black pepper or herbs if desired. Serve immediately while hot and smoky.1 lb shrimp, peeled and deveined
Sometimes I think I forget how satisfying it is to cook something with a bit of heat and smoke. This bowl is straightforward but makes you feel like you’ve done something special. Just enough crunch from the veggies, that spicy shrimp on top, and maybe some pickled onions if I’m feeling fancy. It’s messy and imperfect, but that’s the point—good food shouldn’t be perfect. It should make you a little uncomfortable, a little happy, maybe even a little excited to get in the kitchen again tomorrow.