Are you a shrimp fan? Then you’ll love this quick and easy shrimp recipe, prepared Mediterranean-style—so it is also healthy. Garlic shrimp cooked in a light white wine and olive oil sauce with red onion, bell peppers, tomatoes, and some tasty spices. What’s not to like?
The original recipe used only a half each of the red onion and yellow and green bell peppers, plus only a cup of the canned diced tomato. We used the full amount of each one which enlarged the serving size and pumped up the healthy nutrients. All changes are noted in the ingredients list below.
Another change we made was using our homemade shellfish stock in place of the chicken broth. Again, more flavor, plus it keeps the dish meatless. Serve over rice as we did, or select a pasta or another favorite favorite grain.
Mediterranean Shrimp with Bell Peppers
- 1 ¼ lb. large shrimp or prawns, peeled and deveined
- 1 Tbsp. all-purpose flour
- 1 to 2 tsp. smoked Spanish paprika
- ½ tsp. each salt and pepper
- ½ tsp. ground coriander
- ¼ tsp. cayenne
- ¼ tsp. sugar
- 1 Tbsp. butter (ghee clarified butter is preferable)
- 3 Tbsp. Extra virgin olive oil
- 1 red onion, thinly sliced
- 4 garlic cloves, chopped
- 1 green bell pepper and 1 yellow bell pepper, cored and sliced
- 1 14.5 oz. can diced tomato
- ⅓ cup shrimp or vegetable broth
- 2 Tbsp. dry white wine
- 2 Tbsp. fresh lemon juice
- ⅓ 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 red onion 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.
Adapted from a recipe by Suzy Karadsheh
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