Dinner
Creamy Shrimp Paprikash
Pan-seared shrimp finish in a tomato and sour cream sauce seasoned with Hungarian paprika.
- Yield
- 4 servings
- Cuisine
- Hungarian-inspired
Serving ideas
Scatter parsley over the finished skillet.
Ingredients
See the ingredient checklist
- 2 lb large shrimp, peeled, deveined and patted dry
- 5 tsp Hungarian paprika, divided
- 3 tsp kosher salt, divided, plus more as needed
- ground black pepper
- 3 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 14 oz canned crushed tomatoes
- 1 cup sour cream
- finely chopped fresh parsley
Before you cook
Return the shrimp just long enough to warm through.
How to make Creamy Shrimp Paprikash
-
Toss shrimp with 1 teaspoon paprika, 1 1/2 teaspoons salt and black pepper. Heat 2 tablespoons oil over medium and sear the shrimp in a single layer until opaque, 2 to 3 minutes total. Transfer to a plate.
-
Heat remaining oil over medium-high. Cook onion about 7 minutes, until translucent. Add garlic, then the remaining paprika, cooking about 1 minute after each addition.
-
Stir in broth and tomatoes and season with the remaining salt and black pepper. Simmer about 5 minutes until slightly thickened.
-
Stir in the sour cream and return the shrimp. Bring back to a gentle simmer for about 1 minute, then adjust the seasoning.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Creamy Shrimp Paprikash
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 lb large shrimp, peeled, deveined and patted dry
- 5 tsp Hungarian paprika, divided
- 3 tsp kosher salt, divided plus more as needed
ground black pepper- 3 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 14 oz canned crushed tomatoes
- 1 cup sour cream
- finely chopped fresh parsley
Instructions
- Toss shrimp with 1 teaspoon paprika, 1 1/2 teaspoons salt and black pepper. Heat 2 tablespoons oil over medium and sear the shrimp in a single layer until opaque, 2 to 3 minutes total. Transfer to a plate.
- Heat remaining oil over medium-high. Cook onion about 7 minutes, until translucent. Add garlic, then the remaining paprika, cooking about 1 minute after each addition.
- Stir in broth and tomatoes and season with the remaining salt and black pepper. Simmer about 5 minutes until slightly thickened.
- Stir in the sour cream and return the shrimp. Bring back to a gentle simmer for about 1 minute, then adjust the seasoning.