airfryer (freidora de aire) baja en carbohidratos

Grilled Shrimp with Garlic and Smoked Paprika

Name: Grilled Shrimp with Garlic and Smoked Paprika
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: 🇪🇸 España
Ingredients: 500g peeled and deveined shrimp; 3 garlic cloves; 1 teaspoon smoked paprika; 2 tablespoons extra‑virgin olive oil; 1 lemon; to taste salt and black pepper

📍 🇪🇸 España

⏱️Prep: 15 min

🔥Cook: 10 min

⏰Total: 25 min

🍽️4 servings

● Difficulty: Medium

The shrimp hit the grill as if the fire whispered sea secrets. Instantly, the aroma of garlic and smoked paprika fills the kitchen, promising a feast of flavors that awaken the senses.

To achieve that contrast between a crisp exterior and juicy interior, it is recommended to use medium-sized shrimp, peeled and deveined, with the heads left on to retain more juices. Marinate the shrimp for 20 minutes in a mixture of olive oil, minced garlic, smoked paprika, coarse salt, and a pinch of black pepper. The marinating time should not exceed 30 minutes; otherwise, the garlic can dominate the flavor and lose balance with the paprika.

Heat the grill to medium‑high. When the charcoal is hot and the embers emit a light flame, place the shrimp on the grate. Cook for 2–3 minutes per side, until the flesh turns opaque and the exterior develops a light golden crust. The secret is not to move them too much; a single flip ensures perfect texture.

Serve the shrimp immediately, accompanied by a lemon wedge and an extra pinch of smoked paprika to enhance the aroma. A light salad of arugula, avocado, and cherry tomatoes, dressed with olive oil and sherry vinegar, complements the dish without stealing the spotlight.

This dish is not only a delight for the palate but also a celebration of Spanish cuisine in its most authentic form. Grilled shrimp with garlic and smoked paprika are ideal for family gatherings or impromptu dinners: quick, simple, and with a touch of elegance that never fails.

🛒 Ingredients

4 servings

500g peeled and deveined shrimp
3 garlic cloves
1 teaspoon smoked paprika
2 tablespoons extra‑virgin olive oil
1 lemon
to taste salt and black pepper

👨‍🍳 Step-by-step instructions

Step 1: In a bowl, combine the shrimp with the oil, finely minced garlic, smoked paprika, the juice of half a lemon, salt and pepper. Let rest for 5 minutes so the paprika infuses.
Step 2: Preheat the air‑fryer to 200 °C. Arrange the shrimp in a single layer, without overlapping, and cook for 5 minutes. Halfway through, flip them to ensure an even browning.
Step 3: Remove the shrimp, squeeze the remaining lemon over them and serve immediately with a garnish of fresh parsley leaves.

💡 Chef's tip

The secret lies in the 200 °C temperature: at this setting the oil reaches about 180 °C inside the basket, triggering the Maillard reaction on the shrimp’s surface in just 3 minutes per side, creating a crunchy crust without overcooking the interior.

📝 Our take

El choque entre el crujido ahumado de la cáscara y la carne jugosa del camarón es un espectáculo absoluto. El sofrito impregnado en el jugo de las cabezas te obliga, sí o sí, a pringarte los dedos y rebañar hasta la última gota de aceite. Aquí no hay espacio para la finura protocolaria; esto es comer con las manos y disfrutar como un enano. Pura adicción con olor a puerto.

🍷 Wine & food pairing

Busca una manzanilla pasada de la DO Manzanilla-Sanlúcar de Barrameda. Su perfil salino y sus notas de frutos secos atraviesan el humo de la brasa y potencian el dulzor natural del marisco.