Creamy Tucson Shrimp

Creamy Tucson Shrimp is a rich, comforting skillet dish inspired by bold Southwestern flavors. Juicy shrimp are quickly seared, then simmered in a smooth, spiced cream sauce made with paprika, cumin, and a touch of cayenne. This recipe is perfect for busy weeknights yet elegant enough for entertaining, delivering restaurant-quality flavor with minimal effort.

Ingredients

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper (optional)
Salt and pepper, to taste
Fresh cilantro, chopped (optional)

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2–3 minutes until soft and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Add the shrimp to the skillet in a single layer. Cook for 2–3 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside to prevent overcooking.

Lower the heat to medium and pour the heavy cream into the same skillet, stirring to loosen the flavorful bits from the bottom of the pan. Add paprika, cumin, and cayenne pepper if using. Let the sauce simmer gently for 2–3 minutes until slightly thickened and creamy.

Return the shrimp to the skillet and toss until fully coated in the sauce. Allow everything to cook together for 1–2 minutes so the flavors meld. Season with salt and pepper to taste.

Remove from heat and garnish with fresh cilantro if desired.

Serving Suggestions

Serve Creamy Tucson Shrimp over steamed rice, pasta, or mashed potatoes for a comforting meal. It also pairs beautifully with crusty bread or a fresh green salad. For a lighter option, try serving it with cauliflower rice or sautéed vegetables.