Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika

Name: Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 16
Cuisine: Spanish
Ingredients: Nonstick vegetable oil spray; 3 pounds Uncooked jumbo shrimp, peeled with tails left intact, deveined; 3 Red bell peppers, cut into 1½-inch triangles; 6 tablespoons Olive oil; 6 Garlic cloves, minced; 2½ tablespoons Smoked paprika; 1 teaspoon Cayenne pepper; 1½ tablespoons Fresh oregano, chopped; ½ cup Dry Sherry; Salt, to taste; Black pepper, to taste

Recipe GLPRf614af33dff9cd

Spanish

Main Course

37 min

100 cal

Servings: 16

Oven

Stovetop

Plump jumbo shrimp and sweet red bell peppers roasted together in a aromatic garlic, smoked paprika, and cayenne oil, then finished with a rich sherry reduction. This elegant Mediterranean-inspired dish is quick to prepare, naturally low in carbohydrates, and full of bold, savory flavor. Serve warm or at room temperature for a versatile main course.

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Ingredients

Nonstick vegetable oil spray

3 pounds Uncooked jumbo shrimp, peeled with tails left intact, deveined

3 Red bell peppers, cut into 1½-inch triangles

6 tablespoons Olive oil

6 Garlic cloves, minced

2½ tablespoons Smoked paprika

1 teaspoon Cayenne pepper

1½ tablespoons Fresh oregano, chopped

½ cup Dry Sherry

Salt, to taste

Black pepper, to taste

Directions

Coat two 13x9x2-inch metal baking pans with nonstick spray. In a large bowl, combine the shrimp, red bell peppers, olive oil, minced garlic, smoked paprika, and cayenne pepper. Toss gently until everything is evenly coated. Distribute the mixture evenly between the two prepared pans, arranging the shrimp in a single layer. Season with salt and pepper to taste. (This can be prepared up to 8 hours in advance; cover and refrigerate until ready to roast.)
Preheat your oven to 400°F. Place both pans in the preheated oven and roast for 10 minutes without disturbing.
Carefully remove the pans from the oven. Turn each shrimp over and sprinkle the fresh chopped oregano evenly over the contents of both pans. Return to the oven and continue roasting until the shrimp are just opaque throughout (internal temperature of 145°F), approximately 7 minutes longer.
Transfer the roasted shrimp and peppers to a serving platter. Place both baking pans directly over two burners on your stovetop set to medium heat. Add half of the dry Sherry to each pan and bring to a boil. Scrape up any browned bits stuck to the bottom of the pans, and continue boiling until the liquid is reduced by half, about 2 minutes.
Drizzle the warm Sherry reduction evenly over the shrimp and peppers on the platter. Serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4.5

This is a strong recipe for Charlotte: raw shrimp are reliable at every major chain, red peppers are year-round staples, and smoked paprika, oregano, cayenne, and sherry are standard pantry items at Harris Teeter or Food Lion without a second trip. The cost per serving is low—shrimp anchors the dish but sixteen servings spreads that cost thin, and the rest is garlic, oil, and spices. The real honest time is likely 5–8 minutes prep (mincing garlic, cutting peppers, measuring spices) plus 10–12 minutes roasting, so 20 minutes total, well under the stated 37. This is a no-fuss weeknight dish that reheats smoothly in a 300-degree oven, feeds a crowd or provides leftovers for tomorrow's lunch, and needs zero supervision once in the oven. The only reason this misses 5.0 is that North Carolina's shrimp season peaks May through December, so winter shoppers might find significantly better prices at the coast or need to accept frozen, which is fine but not ideal.