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 Time10 minutesmins
Cook Time15 minutesmins
Course: Entree
Cuisine: Mediterranean
Servings: 4people
Calories: 284.4kcal
Author: Suzy Karadsheh
Ingredients
1 ¼lblarge shrimpor prawns, peeled and deveined (if frozen, be sure to thaw first)
1tablespoonbutterI prefer to use ghee clarified butter
3tablespoonExtra virgin olive oil
3shallots, thinly sliced
4garlic cloves,chopped
½green bell pepper and ½ yellow bell pepper,cored and sliced
1cupcanned diced tomato
⅓cupchicken or vegetable broth
2tablespoondry white wine
2tablespoonfresh lemon juice
⅓cupchopped 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.