Photo of Garlic seared shrimp by WW

Garlic seared shrimp

Total Time
17 min
12 min
5 min
Smoked paprika and fresh herbs take George Mendes' crustaceans from everyday to ethereal. The best way to peel shrimp is to first remove the legs and then slide the rest of the shrimp from the shell. To devein the shrimp, use a small knife to cut through the back of the shrimp and then lift out the vein. Shrimp cooks quickly so you want to be sure to watch them carefully while they cook. It takes only a few minutes for them to cook. You'll know that they're done when they start to turn pink. Serve this dish over rice or pasta with a side salad.


Olive oil

4 tsp, extra-virgin, divided

Uncooked shrimp

20 large, peeled and deveined


6 clove(s), minced


1½ tsp, pimentón variety (sweet smoked paprika)

Fresh parsley

1 Tbsp, chopped


1 Tbsp, fresh, chopped (plus more for garnish)

Fresh lemon juice

½ tsp

Table salt

1 pinch(es)


  1. Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add half of shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate. Repeat with remaining shrimp and 1 tsp oil.
  2. Reduce heat to medium-high; add remaining 2 tsp oil. Add garlic; cook, stirring, until light golden but not browned, about 2 minutes. Stir in pimentón; return shrimp to pan. (If pan is too small to hold shrimp, divide ingredients in half and cook in two batches.)
  3. Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice and salt.
  4. Serve shrimp with pan sauce spooned over top; garnish with cilantro.
  5. Serving size: 5 shrimp


This recipe, originally by George Mendes, has been adapted from My Portugal for WeightWatchers® Magazine.