Ingredients:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 1/2 cups cherry tomatoes, halved (or diced fresh tomatoes)
1/4 teaspoon red pepper flakes (optional)
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Juice of 1/2 lemon
Directions:
Pat shrimp dry and season lightly with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Add onion and sauté for 2–3 minutes until soft and translucent.
Stir in garlic and cook for 30 seconds until fragrant.
Add tomatoes, red pepper flakes, oregano, and smoked paprika.
Simmer for 5–7 minutes until tomatoes soften and release juices.
Add shrimp to the skillet and cook for 2–3 minutes per side, until pink and opaque.
Finish with lemon juice and fresh parsley.
Taste and adjust seasoning before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 4 servings
