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15-Minute Smoky Paprika and Lemon Shrimp Toast
The secret here is blooming the grated garlic and smoked paprika in butter first, creating a rich, fragrant base in seconds. Toss in cooked shrimp and fresh lemon juice, and you've got a bright pan sauce that practically begs to be soaked up by thick slices of toasted sourdough. It's a remarkably fast seafood appetizer or light lunch that doesn't skimp on bold, savory flavor. You'll love how the crisp, olive oil-drizzled bread contrasts with the tender, buttery topping.
Equipment
- Skillet
- Stovetop
Ingredients
- 25g butter
- 1 garlic clove, grated or crushed
- 1 tsp sweet smoked paprika
- 1 tbsp chopped parsley
- 150g cooked shrimp, shell-on or peeled
- 2–4 slices of sourdough bread (depending on size)
Instructions
- 1Melt the butter in a large frying pan over medium-high heat. Stir in the grated garlic and lemon zest, cooking for 1 to 2 minutes until fragrant but not browned. Stir constantly here so the garlic doesn't burn and turn bitter.
- 2Stir in the sweet smoked paprika, chopped parsley, and most of the lemon juice. Toss the cooked shrimp into the pan to coat them well, cooking for exactly 1 minute.
- 3Toast the slices of sourdough bread and drizzle them lightly with extra virgin olive oil.
- 4Season the shrimp mixture with salt and black pepper. Spoon the warm shrimp over the oiled sourdough toast, finishing with another light drizzle of olive oil and the remaining lemon juice before serving.
Notes
- Ingredient: Since the recipe uses pre-cooked shrimp, be careful not to leave them in the pan longer than a minute or they'll become rubbery.
- Swap: If you don't have sourdough, any sturdy, thick-crusted bread works well to soak up the garlic butter.
- Make ahead: Grate the garlic and chop the parsley in advance, but wait to cook until right before eating for the best texture.
Recipe Details
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