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
Serves – 4 people


  • 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


  • 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
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*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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  1. Jen says:

    Red onion or shallots?

    1. TMD Team says:

      Either will work here, Jen!

  2. Richard says:

    In your video you never added the broth, should I omit this.
    Looks like an amazing recipe.

    1. TMD Team says:

      Hi, Richard. Yes, we recommend adding it with the wine for a more saucy dish. Enjoy!

  3. Charmayne Croy says:

    5 stars
    This recipe is universal. I can use it with Cod or Shrimp. I was out of fresh parsley so added a cup of frozen kale. Used red onion as out of shallots. Used mini peppers of varied colors, and eyeballed the spices for desired flavor. I added the flour. Went back for 2nds and added chili oil. Served with a simple spinach, feta, Persian cucumber, blueberry salad.
    I cannot wait to try with fish. I’m not a fan of fish but since I started gaining confidence with flavors (Thank You Suzy), I am learning to create fish dishes that are not just good they are delicious! This shrimp dish as well as the Shrimp Stew is delicious and I am very exited to continue cooking. Used the Hojiblanca fir the shrimp & Greek for the salad.

    1. TMD Team says:

      We love hearing this, Charmayne! Thanks so much!

  4. Jimmy says:

    5 stars
    Very simple, quick, healthy, and delicious. The smoked paprika early gives the flavor. Thanks for sharing. Video was helpful too.

  5. Paul says:

    5 stars
    I made this last night, and it has an absolutely amazing taste, like high end restaurant quality! I skipped the cayenne and sugar, as my father-in-law was eating and doesn't like too spicy. The taste was incredible, however and this is going into rotation. Thank you!

  6. Luckey says:

    2 stars
    Ummmm ... how many shallots?

    1. TMD Team says:

      Hi, Luckey. I would say 1-2 here, depending on the size.

  7. Muffy says:

    5 stars
    My at-home sous chef hubs called this "pretty incredible", I agree! Yum!

  8. Tammy says:

    3 stars
    I’ve made so many of your recipes and have absolutely loved everyone. I even have your book and the story feels so warm, however this recipe is clunky and wasn’t what your recipes usually are. I was confused by the shallots and red onions. I’ll continue to make your recipes because like I said I love them!

  9. wendy says:

    4 stars
    I enjoyed this. For me I would have used yellow and red peppers for color and taste. The green peppers took over the flavor. I'd also up the Cayenne to at least a half teaspoon. Otherwise I loved it.

    1. TMD Team says:

      Thanks for the feedback, Wendy!

  10. Roberta says:

    The recipe sounds great and I’m going to try it however, in the instructions, you say, just sauté the shallots with garlic, not red onion. Very much enjoyed many of the recipes I’ve tried.

    1. TMD Team says:

      Thanks for the heads up. Both shallots and red onion work well here.

  11. Sue says:

    5 stars
    So many recipes, so little time! I use your recipes at least 3-4 times a week so it took me a bit to get to this one and so glad I did. No adjustments needed- delicious, quick, and easy. Perfect!

    1. TMD Team says:

      So glad you enjoyed it, Sue!

  12. Phillip says:

    Shallots? Listed in recipe but not in ingredients. Probably could use clarifying.

    1. TMD Team says:

      Either shallots or red onions with totally work here. Enjoy!

  13. Janet says:

    Reading the recipe I noted that in the list of ingredients NO SHALLOTS are listed, yet they are called for in the directions to be heated with the oil and garlic. How many shallots are needed to repair this oversight in the recipe? Please advise!

    1. Suzy Karadsheh says:

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

  14. ct says:

    5 stars
    Very tasty! Highly recommended. I added another half bell pepper and I served it with riced curry cauliflower.

  15. Kelli in Oregon says:

    5 stars
    Hi Suzy, I'm going to make this dish for friends on the weekend, and I'm wondering if it would go well over your Spanakorizo (Green Spinach Rice) or if the flavors from this dish would make the rice dish obsolete? Have you ever tried them together? Thanks!

    1. Kelli in Oregon says:

      I meant Greek Spinach Rice! 🙂

  16. Tanya Maddin says:

    5 stars
    Wonderful! I subbed a Pablano for the green pepper and used diced tomatoes with chilies for more kick.
    I love this recipe! Bonus, it's all things that I usually have on hand.
    I'll make this again and again.

    1. Suzy says:

      Awesome! Thanks, Tanya!