Ingredients
2 lbs large shrimp, peeled and deveined
2 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric powder
1/2 tsp crushed red pepper flakes
1 cup chicken broth
1/4 cup lemon juice
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Cooked white rice or crusty bread (for serving)
Instructions
Prepare the Sauce
Sauté Onion and Garlic: In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add Spices: Stir in the smoked paprika, ground cumin, turmeric powder, and crushed red pepper flakes. Cook for another 1-2 minutes, allowing the spices to bloom.
Cook the Shrimp
Add Shrimp: Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.
Add Liquid: Pour in the chicken broth and lemon juice, stirring to combine. Bring the mixture to a simmer and cook for another 3-4 minutes, until the sauce has slightly thickened. Season with salt and black pepper to taste.
Serve
Plate the Dish: Remove from heat and stir in the chopped parsley. Serve the shrimp and sauce over cooked white rice or with crusty bread on the side.