Butternut Squash and Shrimp Tapa with Smoked Paprika

Spanish

Medium · Hot

Butternut Squash and Shrimp Tapa with Smoked Paprika

Caramelized butternut squash cubes crowned with plump, smoked-paprika-seared shrimp, finished with a bright lemon-herb drizzle. A coastal tapas plate that honors the sea without hiding it.

Recipe by

Pau Soler

The Suquet Simmerer

Prep

15 min

Cook

30 min

Total

45 min

Method

Heat oven to 200C (400F). Toss butternut squash cubes with 3 tbsp olive oil, salt, and black pepper until evenly coated.

Spread in a single layer on a baking sheet. Roast 25-30 minutes, turning once at the 15-minute mark, until golden at the edges and tender when pierced.

Remove from oven and let cool slightly on the pan.

While squash roasts, pat shrimp dry with paper towels. Toss with smoked paprika and a pinch of salt.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add minced garlic and stir 30 seconds until fragrant.

Lay shrimp in a single layer in the hot pan. Cook 1-2 minutes per side until pink and opaque throughout (internal temperature 63C/145F). Do not overcook.

Transfer roasted squash to a serving platter or wide tapas dish. Arrange seared shrimp on top.

Drizzle with lemon juice and scatter chopped parsley over everything. Serve immediately with crusty bread alongside, if desired.

Nutri-Score

Excellent balance

A–E · lower is better · score -2

Calories

328

per serving

High in protein · 26gLow sugar · 5g

Protein

26g

Carbs

20g

Fat

18g

Sat. fat

Fiber

Sugar

Sodium

1148mg

Dairy FreeGluten FreeLow CarbPescatarianAnti InflammatoryHeart HealthyWeight ManagementBalanced MacrosHigh ProteinOmega 3 Rich

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

2.9

per serving

ECarbonBEU all-round· carbon sets the grade

Water

19m³

Land

41Pt

Runoff

0.9g P

shrimp, peeled and deveined drives 93% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyFirmTender

Aromas

CitrusHerbalPungentRoastySmoky

Kitchen Equipment

Primary Tool

Oven

Oven Skillet Baking Sheet Mixing Bowl Serving Platter Paper Towels

Techniques

Pan Frying Roast SearTossing

Safety & Storage

Allergen Warning

Shellfish (shrimp) is present. This is a potentially life-threatening allergen for sensitive individuals. Clearly label dishes containing shrimp and confirm guest allergies before service.

Cooking Temperature

Shrimp must reach an internal temperature of 63°C (145°F) throughout. Use a calibrated probe thermometer. Do not rely on visual appearance alone—shrimp should be pink and opaque with no translucent centers.

Cross Contamination

Raw shrimp juice must not contact ready-to-eat foods, utensils, or surfaces. Designate separate cutting boards and tools. Sanitize all contact surfaces after handling raw shellfish.

Storage

Keep shrimp refrigerated at 4°C (40°F) or below until cooking. If purchased frozen, maintain frozen state until ready to use. Do not refreeze thawed shrimp.

High Risk Population

Shellfish allergies can cause anaphylaxis in susceptible individuals. Very young children, elderly persons, and immunocompromised individuals are more vulnerable to foodborne illness from undercooked seafood.

Handling

Pat shrimp dry before seasoning and cooking. Moisture on the surface causes steaming rather than searing, resulting in a less developed crust and potentially rubbery texture.

Shelf Life

Sautéed shrimp is best consumed immediately. If holding for service, keep at safe temperature above 60°C (140°F). Discard any shrimp that has been held in the danger zone (4-60°C / 40-140°F) for more than 2 hours.

Pro Tips

Technique

Trust the heat: let your skillet get properly hot before the shrimp touches it. You want that pan to whisper, not shout — a gentle shimmer means it’s ready to give the shrimp a proper sear without sticking.

Substitution

If smoked paprika isn’t to hand, a pinch of regular paprika with a whisper of cumin will carry the warmth, though you’ll lose that lovely coastal smoke. The dish adapts, but the spirit remains.

From the chef

At the market, I learned to read the sea in what remains at day’s end — the fish that didn’t sell, the shrimp with the deepest rose color. This tapa began as an experiment with what the autumn brings: that golden squash, sweet as the last warm days. The shrimp deserves more than a boiler’s fate, and smoked paprika gives it a gentle coastal smoke, like a driftwood fire down at the harbor edge.

Pau SolerThe Suquet Simmerer

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TagsTapasSeafoodSpanishWeeknight DinnerRoastedPan SearedMediterraneanGluten Free

AllergensShellfish

Source: generated · June 13, 2026