If you enjoy seafood dinners with a rich, savory sauce, this creamy shrimp paprikash is a recipe worth adding to your collection. Tender shrimp are cooked with Hungarian paprika, garlic, onions, and crushed tomatoes, then finished with sour cream to create a smooth, flavorful sauce. Served over warm rice or egg noodles, it makes a comforting meal that feels special without requiring complicated preparation.
Relevent: The Best Cinnamon Coffee Cake Recipe
Paprika is the ingredient that gives this dish its distinctive character. It brings warmth, color, and a deep peppery flavor that pairs naturally with the sweetness of shrimp and the gentle tang of sour cream. Crushed tomatoes add body to the sauce, while chicken broth helps bring all the ingredients together.
This recipe is also practical for a weeknight dinner. The shrimp cook quickly, and the sauce comes together in the same skillet, which means fewer dishes to wash. Fresh parsley adds a little color and freshness just before serving. Whether you prepare it for a family dinner or a relaxed weekend meal, this creamy shrimp paprikash is satisfying served with rice or egg noodles.
Ingredients
Here is everything you need to make creamy shrimp paprikash. The ingredients are easy to find in most U.S. grocery stores, but using good-quality Hungarian paprika makes a noticeable difference in the finished sauce.
- 2 lb. large shrimp, peeled, deveined, tails removed: Large shrimp are ideal because they remain substantial in the sauce and are easy to serve over rice.
- 5 tsp. Hungarian paprika, divided: This is the main seasoning and gives the sauce its characteristic color and warm flavor.
- 3 tsp. (or more) kosher salt, divided: Salt seasons the shrimp and tomato sauce. Adjust the final amount to taste.
- Freshly ground black pepper: Adds a gentle peppery note that balances the creamy sauce.
- 3 Tbsp. extra-virgin olive oil, divided: Used to cook the shrimp and soften the onion and garlic.
- 1 small yellow onion, finely chopped: Adds natural sweetness and flavor to the sauce.
- 4 garlic cloves, minced: Garlic gives the tomato and paprika mixture a savory aroma.
- 1/2 cup low-sodium chicken broth: Helps loosen the sauce while allowing you to control the salt level.
- 1 (14-oz.) can crushed tomatoes: Creates the tomato base and gives the sauce body.
- 1 cup sour cream: Makes the sauce creamy and adds a pleasant tang.
- Finely chopped fresh parsley and cooked rice or egg noodles, for serving: Parsley freshens the finished dish, while rice or noodles make it a complete meal.
Directions
Step 1
Pat the shrimp dry with paper towels and transfer them to a medium bowl. Removing excess moisture helps the shrimp cook properly in the skillet instead of releasing too much liquid.
Add 1 teaspoon of Hungarian paprika, 1 1/2 teaspoons of kosher salt, and a few grinds of freshly ground black pepper. Toss until the shrimp are evenly coated with the seasoning.
Step 2
Place a large skillet over medium heat and add 2 tablespoons of extra-virgin olive oil. Once the oil is heated, arrange the seasoned shrimp in an even layer.
Cook for 2 to 3 minutes, turning the shrimp halfway through, until they are cooked through and opaque. Avoid leaving them in the pan longer than necessary, as overcooked shrimp can become firm and rubbery.
Transfer the cooked shrimp to a clean plate and set aside while you prepare the sauce.
Step 3
Using the same skillet, increase the heat to medium-high and add the remaining 1 tablespoon of olive oil. Add the finely chopped yellow onion and cook, stirring occasionally, for about 7 minutes or until softened.
Stir in the minced garlic and cook for approximately 1 minute more, just until fragrant. Keep stirring so the garlic does not burn. The onion and garlic form the savory base of the sauce and help balance the sweetness of the tomatoes.
Step 4
Sprinkle the remaining 4 teaspoons of Hungarian paprika over the onion and garlic mixture. Stir continuously and cook for about 1 minute until the paprika becomes fragrant.
Slowly pour in the low-sodium chicken broth while stirring. Add the crushed tomatoes, followed by 1 1/2 teaspoons of kosher salt and a few grinds of black pepper.
Bring the mixture to a gentle simmer. Cook for approximately 5 minutes, stirring occasionally, until the tomato sauce thickens slightly. At this stage, the paprika should be well incorporated, and the sauce should have a rich red color.
Step 5
Reduce the heat and stir in the sour cream until it is fully combined with the tomato and paprika sauce. Stir gently to create a smooth, creamy consistency.
Return the cooked shrimp to the skillet and bring the sauce back to a gentle simmer. Cook for about 1 minute, stirring carefully, until the shrimp are just heated through.
Taste the sauce and add more salt or freshly ground black pepper if needed. Avoid prolonged boiling after adding the sour cream, as gentle heat helps maintain a smooth sauce.
Step 6
Remove the skillet from the heat and sprinkle the creamy shrimp paprikash with finely chopped fresh parsley.
Serve immediately over freshly cooked rice or egg noodles. Spoon plenty of the paprika tomato sauce over the shrimp and your chosen side so every serving gets a good amount of the creamy sauce.
Table of Contents
