Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika

Chef Richard 8 Servings 40 minutes

Get your shrimp on with this flavor-blasted recipe by chef Richard!


  • Nonstick vegetable oil spry
  • 3 pounds uncooked jumbo shrimp, peeled, deveined, tails left intact
  • 3 red bell peppers, cut into 1½ inch triangles
  • 6 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2½ tablespoons sweet smoked paprika
  • 1 teaspoons cayenne pepper
  • 1½ tablespoons chopped fresh oregano
  • ½ cup dry Sherry


  • Spray two 13x9x2 inch metal baking pans with nonstick spray.
  • Mix shrimp, peppers, oil, garlic, smoked paprika and cayenne in large bowl to coat.
  • Divide mixture between prepared pans, arranging shrimp in single layer.
  • Sprinkle with salt and pepper.

Do Ahead: Can be prepared 8 hours ahead. Cover and chill.

  • Preheat over to 400°F. Roast shrimp and peppers 10 minutes. Turn shrimp; sprinkle with oregano.
  • Roast until shrimp are just opaque in center, about 7 minutes longer.
  • Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat.
  • Add half of Sherry to each; boil until sauce is reduced by half, scraping up browned bits, about 2 minutes.
  • Drizzle sauce over shrimp and serve warm or at room temperature.