Saffron Shrimp Skillet (Printable Version)

Shrimp infused with saffron, garlic, and bell peppers for a flavorful, quick Mediterranean dish.

# Ingredient List:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons fresh parsley, chopped

→ Seasonings & Liquids

07 - 1/4 teaspoon saffron threads
08 - 1/2 cup low-sodium chicken or vegetable broth
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon red pepper flakes (optional)
11 - 2 tablespoons extra virgin olive oil
12 - 1/2 teaspoon sea salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - Juice of 1/2 lemon

# How to Make It:

01 - Steep saffron threads in warm broth for 10 minutes to extract color and aroma.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper for 3 to 4 minutes until softened.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Add cherry tomatoes, smoked paprika, and red pepper flakes; cook for 2 minutes to combine flavors.
05 - Pour in saffron-infused broth, simmer gently for 3 to 4 minutes until slightly reduced.
06 - Add shrimp, season with salt and pepper, cook for 3 to 4 minutes turning once until pink and opaque.
07 - Stir in lemon juice and sprinkle fresh parsley before serving immediately.

# Expert Advice:

01 -
  • It tastes like you've been to the coast, even if you haven't left your kitchen.
  • Shrimp cook so fast you'll wonder why you ever stress about weeknight dinners.
  • That saffron-laced sauce is restaurant-quality and completely foolproof once you know the trick.
02 -
  • Saffron needs warm liquid to release its color and flavor, so don't skip the steeping step or you'll have expensive seasoning that tastes like nothing.
  • Shrimp go from perfect to rubbery in seconds, so keep your heat at a reasonable medium and don't wander away from the skillet during cooking.
  • The lemon at the end is essential—it's not optional garnish, it's what makes every element of this dish pop and sing.
03 -
  • Pat your shrimp completely dry with paper towels before cooking—moisture is the enemy of a good sear and tender meat.
  • Warm your broth before you add the saffron, because cold liquid means cold steeping and a much slower flavor release.
  • Taste constantly as you cook, especially when seasoning—the saffron and tomatoes contribute flavor too, so you might need less salt than you'd expect.

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