You’ll love this quick & easy shrimp recipe, prepared Mediterranean-style! Garlic shrimp cooked in a light white wine and olive oil sauce with shallots, bell peppers, and tomatoes. So much flavor! Serve over rice, pasta or your favorite grain!

Shrimp in skillet with shallots, bell peppers and a white wine-olive oil sauce

So much to do with a bag of frozen shrimp!

Lately, I’ve taken to buying bags of already peeled and deveined wild-caught shrimp from the freezer section.  There is so much you can do with frozen shrimp and there is no shortage of shrimp dinner ideas over here including my earlier grilled shrimp with garlic cilantro sauce; shrimp kabobs ; lemon garlic shrimp with artichoke hearts, or an herby shrimp orzo soup.

In a pinch, I know I can reach for my skillet to make one of many simple shrimp recipes like today’s garlic shrimp, cooked in a quick and tasty sauce with shallots and colorful bell peppers! Add some couscous, rice, or plain orzo and a big salad and that’s dinner!

Shrimp with bell peppers and shallots in skillet

Why this shrimp recipe works?

In this easy shrimp recipe, shrimp derive flavor from a quick coating of smoked Spanish paprika, coriander, and a pinch of cayenne. I add a little flour to help thicken the sauce later (you can totally omit the flour for the gluten free version.) Then, the shrimp are tossed in the skillet with shallots, fresh garlic (a good bit of it), bell peppers. Pulling everything together is a tasty, light sauce with a simple combination of extra virgin olive oil, white wine, and citrus. That’s it!

This is super easy to make, the only thing to make sure of is that you don’t overcook the shrimp. I have a couple tips on that for you…

Ingredients for shrimp recipe including shrimp, spices, bell peppers, tomatoes and parsley

How to cook shrimp? Important tips:

It’s really hard to mess up this shrimp recipe. But the biggest thing here is to avoid over-cooking the shrimp. No one likes chewy, rubbery shrimp, right? A few important things to help you cook your garlic shrimp perfectly:

  • Once the shrimp are in your skillet, they will cook in a matter of 3 to 5 minutes. Watch closely.
  • When you see that one side is starting to turn pink, you are so close. Use a pair of tongs or your wooden spoon to toss the shrimp quick so that it turns color on the other side.
  • Take the shrimp off the heat as soon as it turns orange and the tails are bright red. the thickest part of the shrimp (this would be the opposite end to the tail), when the flesh at the base of the crevice where the vein was turns from translucent to opaque, the shrimp is done.
  • Remember, even if you take it off the heat a little bit earlier, it will still be cooking in the hot skillet.
  • In terms of texture, perfectly cooked shrimp should be juicy but firm with a good crisp when you bite on it.

For more great tips about working with shrimp be sure to check out our Guide to Buying and Cooking Shrimp.

Shrimp with bell peppers and shallots in sauce served on a table

How to make garlic shrimp

For my friends who are extra visual, here is how this Mediterranean style shrimp dinner goes (print-friendly version just below):

  • Season the shrimp
    Put the peeled shrimp (thawed, if previously frozen) in a bowl. Add a sprinkle of flour and the spices (1 to 2 tsp smoked Spanish paprika, 1/2 tsp ground coriander, pinch of cayenne for a little heat and pinch of sugar, which is totally optional but does balance the flavors). Toss to coat and then set it aside for a little bit.

    Peeled, deviened shrimp tossed in a little flour and spices to coat
  • Sautee shallots, garlic, and bell peppers
    Grab a large skillet (I like to use cast iron), melt ghee and olive oil over medium heat. Add the shallots and garlic and cook for a little bit, 2 to 3 minutes or so until fragrant (be sure not to burn the garlic.) Add sliced bell peppers (I like to use a couple different colors) and cook, tossing occasionally, for 4 minutes or so.

    Bell peppers are added to cook with shallots and garlic
  • Add the shrimp
    Now add the shrimp. Cook for 1 minute.
  • Add the tomatoes and liquid & Finish
    Now we add the liquid, diced tomatoes, broth, white wine and lemon juice. Submerge the shrimp in with your wooden spoon.
    Watch for shrimp to turn bright orange in color (remember, watch the thickets part of the shrimp, when that turns color, shrimp is ready.) Turn heat off and add a sprinkle of fresh parsley.
tomatoes and liquid is added to make the sauce. Parsley garnish added at the end

What goes well with shrimp?

This garlic shrimp with bell peppers is a quick weeknight dish that you don’t need to add much to. I typically add a side of plain orzo, rice (or grain of choice) and a quick salad to start things off.

Salad options are endless. If you want to start with hearty salad, try Balela or this Mediterranean Chickpea Salad with Eggplant. Otherwise, this quick 3-ingredient Mediterranean salad always does the trick for me.

If you have the time and want to add another something to start, this easy baba ganoush or this smoky loaded baba ganoush have been my go-tos lately!

Shrimp and a side of rice

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4.83 from 208 votes

Mediterranean Shrimp Recipe with Bell Peppers

Suzy Karadsheh
Mediterranean easy shrimp with bell peppers and shallots in skillet
Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!
Prep – 10 minutes
Cook – 15 minutes
Serves – 4 people


  • 1 1/4 lb large shrimp or prawns, peeled and deveined (if frozen, be sure to thaw first)
  • 1 tbsp all-purpose flour
  • 1 to 2 tsp smoked Spanish paprika
  • 1/2 tsp each salt and pepper
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne
  • 1/4 tsp sugar
  • 1 tbsp butter I prefer to use ghee clarified butter
  • 3 tbsp Extra virgin olive oil
  • 3 shallots, thinly sliced
  • 4 garlic cloves, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper, cored and sliced
  • 1 cup canned diced tomato
  • 1/3 cup chicken or vegetable broth
  • 2 tbsp dry white wine
  • 2 tbsp fresh lemon juice
  • 1/3 cup chopped parsley leaves


  • Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper,  coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
  • In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
  • Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange. 
  • Finally, stir in the chopped fresh parsley and serve!



  • Cook’s Tip: Shrimp cook so very quickly, so don’t take your eyes off the skillet.  Shrimp are ready when their color turns from grey to orange with bright red tails. When you see that one side is starting to turn pink, you are so close. Use your wooden spoon to toss the shrimp quick so that it turns color on the other side. Remember your skillet is still hot even if you’ve turned the heat off. Shrimp will continue to cook a little bit longer.
  • Serve with plain orzo, couscous or your favorite grain. Lebanese rice is a great option. Fro salads and starters: Baba Ganoush; Roasted Red Pepper Hummus; Balela Salad3-Ingredient Mediterranean Salad; Fresh Herbs and Tomato Salad
  • Visit our shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.


Calories: 284.4kcalCarbohydrates: 9.9gProtein: 30.6gSaturated Fat: 1.8gCholesterol: 357.6mgSodium: 1258.1mgPotassium: 336mgFiber: 1.8gVitamin A: 155.1IUVitamin C: 20mgCalcium: 247.7mgIron: 4.2mg
Tried this recipe?

*This post was originally published in 2017 and was recently updated with information and new media for readers’ benefit. 

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.83 from 208 votes (107 ratings without comment)

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  1. Ss says:

    Can you give us ingredients in GRAMS please. The rest of the world is not in lbs and oz !

    1. Suzy says:

      Hello! We try to when possible. We do hope to provide a consistently better measurement conversation at some point, we just have not found the right tool yet.

  2. Susan Donovan says:

    I’m dying to try this but i need to sub out the alcohol. What would I use instead? Thanks
    Love you recipes!

    1. Suzy says:

      Hi, Susan! You can simply omit it… or just add a little more broth if needed.

  3. Linda says:

    5 stars
    I made this tonight for the first time. I will be making it again! It had just enough heat to notice, but not burn, even though my husband wouldn’t have minded that! We had it over brown rice. So east and delicious!

    1. Suzy says:

      Thanks, Linda!

  4. jamie says:

    5 stars
    Awesome dish. Very light & refreshing and we used a baguette to dip in the sauce in lieu of rice. Total keeper

    1. Suzy says:

      Great idea! Thanks, Jamie!

  5. Lynne Lee says:

    5 stars
    Absolutely delicious! Another family favorite!

  6. Lynne Lee says:

    5 stars
    Absolutely delicious …. made it last night and posted on FB 😋 I love all of your recipes and they are staples in our home ! I refer all my friends to your website…thank you💖

    1. Suzy says:

      Thank you so much, Lynne!

  7. Neda says:

    5 stars
    I followed the recipe the best I could and luckily it turned out tasty despite some substitutions- the family enjoyed it- thank you!

    Question- red onion or shallots? Or both? In the ingredients section- it lists red onion and not the measurements for the garlic. In the directions, it mentions adding shallots and garlic but no red onion.

    1. Suzy says:

      Hi, Neda! Sorry for the confusion. You can use red onions, shallots or a combination of both here. This recipe is really forgiving… the exact type of onion will not matter too much. There is a video tutorial at the bottom of the post which might clarify things a bit more. Hope that helps!

      1. Cheryl Camacho says:

        Thank you. The ingredients list says red onion and the directions say shallot. I used the shallot and this dish was delicious! We will be adding this to our rotation! PS…I think we are neighbors!!

  8. Donald Burton says:

    I am on a sodium restricted diet and find it helpful when those amounts are listed in the nutrition values. With all the concerns for sodium exacerbated illness like pulmonary edema it baffles me why some recipes do not include these quantities.

    1. Suzy says:

      Hi, Donald. I’ll check on this and see if we can add that via the program we currently use. With sodium numbers, it really will vary for individual taste and the kind of salt and amount used, so it is tricky.

  9. Kate says:

    5 stars
    This is one of my family’s favorite shrimp recipes!!! So good!!

  10. Roxanne Popowski says:

    5 stars
    So easy and very delicious 😋 Family loved it!! Definitely a keeper! We love garlic so I did add a few more cloves! Trying your red lentil soup soon. Thanks for keeping it simple and tasty!

    1. Suzy says:

      Thanks, Roxanne!

  11. Laura says:

    Im confused when do you use the chicken broth? You have it in the recipe, but not in the video.

    1. Suzy says:

      Hi, Lauren. The broth should be added with the diced tomatoes, white wine and lemon juice.

  12. tricia says:

    5 stars
    Dieting sucks. This recipe definetly makes it easier. Sauce made cauliflower rice very edible. Thank you for making my life easier!

    1. Suzy says:

      LOL! I agree! So glad you’re finding The Mediterranean Dish helpful!! 🙂

  13. Philip LoGrippo says:

    So as a “half” Armenian and “half” Italian who grew up with an Armenian Grandma I just love everything about this dish. All familiar flavors and spices and easy enough for an amateur chef like myself to cook successfully and get a big thumbs up form my wife. Thanks for sharing this recipe. I look forward to trying more of your recipes.

    1. Suzy says:

      Awesome! Thanks, Philip!

  14. Chase says:

    5 stars
    Absolutely FANTASTIC meal! A new favorite to add to my usual rotation of dinners.

    1. Suzy says:

      So glad you loved it, Chase! Thank you!!

  15. Stephanie says:

    5 stars
    This is great! Lots of flavor. I added olives, mushrooms and artichokes. I’ll make this again!

    1. Suzy says:

      Sounds fabulous!!

  16. Michelle says:

    5 stars
    Fast and delicious – a keeper for sure. Added some fresh lemon zest and mint at the end instead of parsley and served over whole wheat couscous – will definitely be making again!

    1. Suzy says:

      Awesome! Thanks, Michelle!