Wikid Paprika Shrimp!

This recipe is worth sharing because it’s wikidly spicy and delicious!

The first time I tried this recipe, I was tired from a long day. I had my Ajebutter1 make me sautéed shrimp. She peeled and deveined the shrimp while I gave her an ingredient/spice list to prepare the shrimp. After she was done mixing the spices, I had her add smoked paprika and eureka! We ate every piece of shrimp; including the tails 🙂

The next day I had the same Paprika shrimp tossed in some noodles and I found food ecstasy. I simply ate and fell asleep from satisfaction. It was just like having a good cookie 🙂

The size of shrimp also matters. For this recipe, the larger the shrimp the better. I had to use the small ones this time as that’s what I had available at home.

For my readers in Nigeria, the large prawns should work well. I still mix up the differences between the shrimp and prawns. I know shrimps have claws on two of their legs and prawns have claws on three. But who goes looking for these things? I just see whatever looks like a shrimp or a prawn and get excited! 🙂

I have to say, that after searching for a simple spice list for preparing shrimp and as simple as this recipe seems, it packs a punch. Your taste buds will thank you. It’s in the amount of pepper added that just works with the paprika. I couldn’t ask for more.

One other good thing about this recipe is that, the spices could be used to season other types of seafood or fish. With scallops, bae!

4.0 from 1 reviews
Wikid Paprika Shrimp!
Prep time
Cook time
Total time
Serves: 3
  • 1½-2 cups shrimp(cleaned and deveined)
  • 2 tsps. smoked paprika
  • 1 garlic clove(mashed into a paste)
  • ½ inch ginger(mashed into a paste)
  • 1 tsp Cameroon pepper
  • A pinch of black pepper
  • 1 tbsp. butter
  • 1tsp oil
  • salt to taste
  1. After cleaning the shrimp, season with all the ingredients except the butter and oil. Let it sit for about 10 minutes. Heat the butter in a pan, add oil to prevent it from burning. Add the shrimp to the pot and cook on both sides until pink...Enjoy 🙂



Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.