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This Mediterranean Shrimp Recipe with Bell Peppers is a vibrant and flavorful dish perfect for a quick weeknight dinner or a leisurely weekend meal. It combines tender shrimp with the bright sweetness of bell peppers and shallots, all simmered in a light sauce made from white wine, olive oil, and fresh lemon juice. The blend of spices gives it a warm, aromatic Mediterranean flair that will transport your taste buds straight to the coast.
I discovered this recipe on a whim when I wanted something different that still felt homey. Now it is a regular at my dinner table, especially when I want a meal that feels special without the fuss.
Ingredients
- Large shrimp peeled and deveined: the star of the dish, fresh or properly thawed frozen shrimp works best
- All-purpose flour: lightly coats the shrimp to help the sauce cling better
- Smoked Spanish paprika: adds a deep smoky warmth, try to find the Spanish variety for authenticity
- Ground coriander: brings a subtle citrusy earthiness that complements the shrimp
- Cayenne pepper: adds a gentle kick, adjust to your heat preference
- Butter or ghee: enriches the sauce with a silky finish
- Extra virgin olive oil: the base for cooking, opt for a good quality one for fuller flavor
- Shallots: sweeter and milder than onions, they melt into the sauce beautifully
- Garlic cloves: bring essential pungency and depth
- Green and yellow bell peppers: provide color, crunch, and mild sweetness
- Canned diced tomatoes: add acidity and a touch of juiciness
- Chicken or vegetable broth: deepens the sauce without overpowering
- Dry white wine: brightens the dish and adds subtle complexity
- Fresh lemon juice: finishes with vibrant acidity to balance the richness
- Fresh parsley: adds freshness and a pop of herbal brightness
Step-by-Step Instructions
- Sauté the Aromatics:
- In a large skillet over medium heat, melt the butter together with olive oil. Add the thinly sliced shallots and chopped garlic. Cook gently for 2 to 3 minutes, stirring often until the shallots soften and the mixture becomes fragrant but the garlic has not browned, which can cause bitterness.
- Cook the Bell Peppers:
- Add the sliced green and yellow bell peppers to the skillet. Toss occasionally and cook for about 4 minutes until they start to soften but still hold some crunch and their bright color remains vibrant.
- Prepare the Shrimp:
- While the vegetables cook, pat the shrimp dry with paper towels. In a bowl, toss them with the flour, smoked paprika, salt, pepper, coriander, cayenne, and sugar until each piece is evenly coated. This spice blend builds a layered flavor and helps the sauce adhere to the shrimp.
- Cook the Shrimp and Combine Ingredients:
- Add the seasoned shrimp to the skillet. Cook for 1 to 2 minutes until they start turning pink on the outside. Pour in the diced tomatoes, broth, white wine, and lemon juice. Let the mixture simmer gently for several minutes until the shrimp turn bright orange and the sauce slightly thickens.
- Finish and Serve:
- Gently stir in the chopped fresh parsley for a burst of color and fresh herb flavor. Taste and adjust seasoning with additional salt or lemon if desired. Serve immediately, spooning the sauce over the shrimp and vegetables.
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One of my favorite memories with this recipe is how the aroma of sizzling shallots and garlic mingling with paprika fills my kitchen—it always makes me feel like something special is on the way.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the shrimp from becoming rubbery. Avoid overcooking on reheating for best texture.
Ingredient Substitutions
If you do not have smoked paprika, regular paprika with a small pinch of chipotle powder can work as a smoky alternative. Use lemon zest along with juice for extra bright notes. Replace white wine with dry vermouth or a splash of white grape juice combined with a teaspoon of vinegar.
Serving Suggestions
Serve this shrimp over couscous, rice, or crusty bread to enjoy the flavorful sauce. A simple side salad of cucumber, tomato, and olives enhances the Mediterranean experience. A glass of light white wine pairs beautifully with this dish.
Cultural and Historical Context
The Mediterranean region is known for using fresh ingredients, simple spices, and olive oil to highlight natural flavors. This recipe reflects the coastal traditions where seafood meets vibrant vegetables and wine, offering a meal that is both healthy and deeply flavorful.
Recipe FAQs
- → What type of shrimp works best for this dish?
Large shrimp or prawns, peeled and deveined, are ideal as they cook evenly and absorb the spices well.
- → Can I substitute the bell peppers with other vegetables?
Yes, you can use other vegetables like zucchini or cherry tomatoes to maintain a fresh, vibrant texture.
- → Is it necessary to marinate the shrimp before cooking?
Coating the shrimp with spices just before cooking is sufficient to enhance flavor without the need for a long marinade.
- → What type of pan is recommended for cooking this dish?
A heavy-bottomed skillet or cast iron pan works best to sear the shrimp evenly and develop rich flavors.
- → How can I adjust the spice level of the dish?
Modify the cayenne and smoked paprika amounts to suit your preferred heat intensity while maintaining the dish’s balanced taste.
- → Can I prepare this dish without white wine?
Yes, you can substitute white wine with vegetable broth or water, though wine adds a subtle acidity and depth.