With these shrimps roasted with paprika and chili powder We continue with the list of quick and easy recipes to put eating well very easy. They are made alone in the oven while we spend our time on what is important and are very tasty.

Paprika and chile put rock & roll in these shrimps roasted with paprika and Chile qEU are a light and healthy recipe that we can take unique dish accompanied with a good salad or as an easy appetizer for an informal dinner with friends.

I accompany these shrimps roasted with paprika and chili a very soft Aioli. My trick? First roast the garlic which removes the acidity and makes that the sauce will not be repeated. Of course you can join them with the sauce that you like because the shrimp go well with almost everything, but if you try this garlic already you won't want another.

Today luxury express recipe: shrimps grilled with paprika and chili because we deserve it!


  • 12 fat shrimps
  • 50 ml extra virgin olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon chili powder

For the Aioli

  • 3 cloves of garlic
  • 1 egg yolk
  • 125 ml sunflower oil
  • the juice of one lemon


Start making the alioli. On an aluminum foil, put a few drops of olive oil. Close forming a package and bake at 180 degrees for about 30 minutes. Past this time, remove the skin of the teeth with a little oil and garlic go emulsifying oil adding more slowly until you have a smooth cream using a hand mixer. Season with salt and pepper and drizzle with the juice of lemon to taste. Reserve in the fridge.

Using a sharp knife, cut the shrimps in half so that you have two equal halves. Heat the oven grill. In a bowl, mix 3 tablespoons of olive oil with paprika and chili powder. Add a pinch of salt and cover with this mixture every half of the shrimps.

Put the grill for about 4-5 minutes until the head is made and Golden flesh.

Serve the shrimps roasted with paprika and chili accompanied by Aioli and a few slices of bread

Tips and Tricks

  • You can replace the shrimps by prawns
  • Accompanied by a boat with salsa mayonnaise kimchee and fresh Arugula leaves
  • Preparation time: 30 minutes
  • Difficulty: easy
  • Servings: 4

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