Heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery. Sauté for about five minutes until softened.

Pour in four cups of chicken or vegetable broth. Bring to a gentle simmer. Season with dried thyme, salt, and pepper. Cook for about ten minutes.

In a separate skillet, heat the remaining tablespoon of olive oil. Add minced garlic and sauté for about one minute. Add shrimp, paprika, salt, and pepper. Cook for 3-4 minutes until shrimp are pink and opaque.

In a mixing bowl, whisk together flour, baking powder, salt, and black pepper. In another bowl, combine milk, melted butter, and parsley. Mix wet and dry ingredients until just combined.

Drop spoonfuls of dumpling batter into the simmering broth. Cover and cook for 10-12 minutes until dumplings are fluffy.

Gently fold the sautéed shrimp into the pot with dumplings and broth. Stir to combine and serve hot, garnished with fresh parsley.