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, ½ teaspoon 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
Cuisine:
Mediterranean
Serves – 4 people
Course:
Entree

Ingredients
  

  • 1 ¼ lb large shrimp or prawns, peeled and deveined (if frozen, be sure to thaw first)
  • 1 tablespoon all-purpose flour
  • 1 to 2 teaspoon smoked Spanish paprika
  • ½ teaspoon each salt and pepper
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne
  • ¼ teaspoon sugar
  • 1 tablespoon butter I prefer to use ghee clarified butter
  • 3 tablespoon Extra virgin olive oil
  • 3 shallots, thinly sliced
  • 4 garlic cloves, chopped
  • ½ green bell pepper and ½ yellow bell pepper, cored and sliced
  • 1 cup canned diced tomato
  • cup chicken or vegetable broth
  • 2 tablespoon dry white wine
  • 2 tablespoon fresh lemon juice
  • cup chopped parsley leaves

Instructions
 

  • 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!

Video

Notes

  • 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.

Nutrition

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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Comments

  1. Ju-Anne says:

    Made this tonight for the first time. My husband used very strong language in describing how much he loved it. I omited the corriander as I didn't have. And used normal paprika and 2tbs cianne pepper. This is my most favorite dish. Thank you so much.

    1. Suzy says:

      So glad it was a hit for you guys!!

  2. Peyton says:

    5 stars
    The recipe was DELiCIOUS! I found your site looking for healthy and easy meals, due to my busy days. I’ve tried this recipe and the baked cod and neither disappoint. Both will make a reappearance on the table. Your recipes have been easy to make and I have most of the ingredients. I will be trying more of your recipes and commenting. The only thing I will do next time is add more cayenne pepper; my husband loves spicy food. I served it with orzo, but will make the lemon rice next time. Cheers!

    1. Suzy says:

      Thank you for the kind review, Peyton!!

  3. Carmen says:

    5 stars
    We recently started eating a Mediterranean diet and this recipe was delicious. I wouldn't change a thing. I will definitely be making this again.

  4. Lauren says:

    What Gluten Free flour sub would you recommend?

    1. Suzy says:

      Hi, Lauren. Really any will work, but I typically use King Arthur Gluten Free All Purpose Flour.

  5. Glenn Prior says:

    Worst shrimp dish ever, even following the recipe to a T using high quality ingredients. Went in the compost after 1/3 of a plate was eaten...and we're not fussy eaters. The paprika is all wrong somehow and we've been eating Mediterranean diet for 30 years including several visits to Italy. Never tasted anything like this before. Dessert was good at least.

  6. DTP says:

    5 stars
    I made this for the first time, and it definitely won't be my last! This dish was full of flavor and delicious. I don't normally use the spices that this recipe called for, so I was a bit nervous as I was preparing it. But I was pleasantly surprised! Thank you for such a wonderful recipe!

    1. Suzy says:

      Thanks so much!

  7. Denise Barker says:

    The explanation part of the recipe says shallots, but the ingredients says red onions. Can you please clarify which type of onion should be used (and correct your recipe so it reads correctly). Thank you.

    1. Suzy says:

      Hi, Denise. You can use whichever you prefer here. I often use shallots, but some find those harder to find, so red onions will work as well.

      1. Diane Harris says:

        Hi, making this now. Recipe still isn't corrected for onions between ingredient list and recipe. Also you don't have garlic in ingredients so just guessing how much. Luckily we love garlic. We'll see how it turns out.

      2. Suzy says:

        Hi, Diane. In reference to the onions, you can really use whichever you prefer here. I often use shallots, but some find those harder to find, so red onions will work as well. And the ingredient list includes 4 garlic cloves, chopped. Hoped you enjoyed the dish!

  8. Felicia Newell says:

    5 stars
    This was fantastic! I accidently used a whole 14 oz can of tomatoes instead of one cup, and it still came out great. My new husband and I are trying to eat healthier, and we're doing primarily Mediterranean dishes. I've been using recipes from your site every week, and we've loved all of them. It's been helpful in our quest to eat more vegetable based meals. Thank you so much!

    1. Suzy says:

      Awesome! Thanks, Felicia!

  9. Nancy Kostecki says:

    In the ingredients list for this recipe you have half a red onion sliced. BUT in the first cooking instruction you say cook the shallots and garlic and nowhere in the cooking instructions to say when to add the red onion. I will cook the onion and garlic where it says to cook the shallots and garlic. Just thought you would want to correct this recipe.
    Thank you

    1. Suzy says:

      Hi, Nancy. Thanks for the heads up. For this recipe, you can use either shallots or red onions... it really doesn't matter.

  10. Kay says:

    5 stars
    I only had an hour to cook and found this recipe. Everything came out delicious. I didn't thicken the sauce, used beef broth and regular cooking white wine. It came out perfect. I also used 3 bell peppers and added spinach for a vegetable full meal. We enjoyed this with some dirty rice. Thank you for posting this recipe.

    1. Suzy says:

      My pleasure, Kay! Glad you enjoyed it!

  11. Tina says:

    This recipe was sooo good!

  12. Lisa says:

    5 stars
    Fabulous, everyone loved this. All the flavors worked together to make every bite a pleasure! Thanks Suzy! 🌺

    1. Suzy says:

      Thank you!!

  13. Autumn says:

    4 stars
    I want to make recipe using shallots but the ingredient list says use 1/2 onion and step 2 mentions adding shallots. I understand from your response to someone else’s comment on this that you can use either red onions or shallots or both.

    In the case of using solely shallots, how many shallots should be used. Please provide number of shallots and cup value bc sizes can vary.

    Thank you,

    Autumn

    1. Suzy says:

      Hi, Autumn. I usually use 3 medium-sized shallots. Unfortunately, I don't have an exact cup measurement for this. I just eyeball it and find a little variation in the amount does not matter here.

  14. Cynthia Bilski says:

    5 stars
    This was SOOOOO wonderful! So delicious. It was packed with such deep flavor! And so easy!!! That smoked paprika is a complete game changer. This will definitely be in the rotation. I am so happy I found you! We love all of your recipes, Suzy!! Thank you!!

    1. Suzy says:

      Thank you so much, Cynthia!

  15. Michael says:

    Second step mentioned shallots but shallots are not listed as an ingredient

    1. Suzy says:

      Hi, Michael. Thanks for catching that. You can really use shallots or red onions in this recipe.... whichever you prefer.

  16. Galina says:

    5 stars
    What a great dish! I didn't have an open bottle of wine and skipped it all together, I wish there was a "saved recipes" tab, It would definitely go there.