Mediterranean Shrimp Recipe with Bell Peppers
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
4 people
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Calories
2844 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Shrimp Recipe with Bell Peppers
Description
This Mediterranean-style shrimp begins with peeled and deveined shrimp dusted in a seasoning blend of all-purpose flour, smoked Spanish paprika, salt, black pepper, ground coriander, cayenne, and a pinch of sugar. Cooking starts by gently sautéing minced shallots and garlic in butter and olive oil, releasing their fragrance without burning. Bell peppers are then added for a mild sweetness and texture. The shrimp is quickly cooked with this base until partially done, then simmered briefly with canned diced tomatoes, chicken broth, a splash of dry white wine, and fresh lemon juice. This layering of ingredients infuses the shrimp with a mix of smoky, tangy, and mildly spicy flavors while keeping them tender and juicy.
The final touch of chopped fresh parsley provides herbal freshness and balance. The quick method keeps the shrimp from overcooking, preserving their firmness and delicate texture. This recipe pairs well with plain orzo, couscous, or Lebanese rice, letting the shrimp sauce enhance the grain. It can also be a part of a Mediterranean appetizer spread.
As the recipe notes, watch the shrimp closely as they turn orange and bright; they cook swiftly, and residual heat continues cooking them off the stove. Tossing quickly ensures even color and doneness. Aside from the suggested sides, this dish benefits from simple salads and dips to round out a Mediterranean meal.
Ingredients
- 1 1/4 lb Shrimp or prawns, peeled and deveined (if frozen, be sure to thaw first, large
- 1 tbsp all-purpose flour
- 1 to 2 tsp smoked Spanish paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/4 tsp sugar
- 1 tbsp butter I prefer to use ghee clarified butter
- 3 tbsp extra virgin olive oil
- 3 shallot thinly sliced
- 4 garlic chopped, cloves
- 1/2 green bell pepper cored and sliced, 1/2 yellow bell pepper
- 1/2 yellow bell pepper cored and sliced, 1/2 yellow bell pepper
- 1 cup canned diced tomato
- 1/3 cup chicken broth or vegetable broth
- 2 tbsp white wine dry
- 2 tbsp lemon juice fresh
- 1/3 cup parsley chopped 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!
Notes
- Cook shrimp just until they turn bright orange with red tails; residual heat will finish the cooking after removing from heat.
- Toss shrimp promptly to color evenly and prevent overcooking.
- Serve the shrimp with plain orzo, couscous, or Lebanese rice to complement the flavors.
- This recipe pairs well with Mediterranean sides like Baba Ganoush, Balela Salad, and fresh herb salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 2844 kcal
% Daily Value*
| Calories | 284.4kcal | 14% |
| Carbohydrates | 9.9g | 3% |
| Protein | 30.6g | 61% |
| Saturated Fat | 1.8g | 9% |
| Cholesterol | 357.6mg | 119% |
| Sodium | 1258.1mg | 52% |
| Potassium | 336mg | 7% |
| Fiber | 1.8g | 7% |
| Vitamin A | 155.1IU | 3% |
| Vitamin C | 20mg | 22% |
| Calcium | 247.7mg | 25% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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