Fish & Seafood, Side Dishes & Veggies
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Broiled Paprika Shrimp with Crispy Serrano Potatoes

There are moments in life when you don’t mind getting messy. 

Now, I am a girl who likes pedicures and gets a high off of organization (my pantry, finally organized this weekend, is sparkling as we speak) but I also like getting down in the dirt.  I even completed a mud run with my sister.  *See exhibit A below*

Normally I’m more of a “dainty” food eater but I make 2 exceptions:  BBQ ribs and these shrimp.

My obsession lately is Pinterest (like the majority of the free world) and I came upon a recipe for broiled shrimp that made me want to lick my computer screen. 

I’d never broiled shrimp before or prepared them “peel-on” but dang was it good. 

My other obsession lately has been smoked paprika.  I’d made the shrimp several times as written on The Perfect Chocolate Chip Cookie (yes, this blog knows their shrimp!) and wanted to add some Spanish flair, which lead into the potatoes with serrano ham and oregano.


It’s important that the peel be on the shrimp while cooking–it does add a lot of flavor.  Plus, you get this feeling that you should be at a big family table, a plastic seafood bib around your neck, and sleeves rolled up.  Peeling these babies and eating with your hands does have a messy, satisfying feeling on a warm day.

My husband doesn’t care too much for shrimp so I cooked his dinner first, then relished in making mine.  I didn’t hesitate to sit next to him, elbows deep in paprika shrimp, enjoying every bit of deliciousness.

For a girl not to be self conscious while eating in front of her man is saying something.

And these shrimp were worth every bite.

{Broiled Paprika Shrimp}
Serves 2
Adapted from The Perfect Chocolate Chip Cookie


  • 1/4 c. olive oil
  • 1/4 c. orange juice
  • 1 tbsp. orange zest
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. salt
  • 2 tsp. freshly ground pepper
  • 12 jumbo shrimp, peel on (half of a 21-25 count bag)
  • 2 tbsp. frozen butter, finely grated
  1. Rinse the shrimp and pat dry.  Set in a medium mixing bowl.
  2. Blend together the oil, juice, zest, paprika, and salt. 
  3. Pour the marinade over the shrimp and refrigerate for 15-20 minutes.
  4. Preheat broiler to high with rack in the middle of the oven.
  5. After marinating, spread the shrimp and marinade on a jelly roll pan.  Sprinkle on the pepper and mix the shrimp to distribute.  Top the shrimp with the grated butter.
  6. Broil for 5 minutes.  After 5 minutes toss the shrimp and scrape up the marinade.  Broil again for 2-3 minutes.  Watch to make sure the shrimp and marinade don’t burn.
  7. Place shrimp on a serving dish and scrape the sauce into a small dish for dipping.
  8. Serve!

{Crispy Serrano Potatoes}

Serves 2


  • 2 small potatoes, sliced thinly (1/8″)
  • 4 thin slices serrano ham, chopped
  • 2 tsp. chopped oregano
  • 1 tbsp. olive oil, divided
  • Salt & pepper

  1. Heat half the oil in a skillet over medium high heat.  Add the potato slices and brown on each side, 5-6 minutes.  Remove from the pan and set aside.
  2. Add the remaining oil and swirl to coat the pan.  Toss in the ham and oregano and stir constantly until crispy and fragrant.  
  3. Return the potatoes to the pan until warmed through.  Season with salt and pepper and serve.

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