There’s something magical about the sound of sizzling shrimp in a hot pan—like a promise that something delicious is on its way. Every time I make this Mediterranean Shrimp with Bell Peppers, it takes me back to a warm summer evening in my grandmother’s kitchen on the coast of southern Italy. The windows were open, the breeze carried in the scent of sea salt and rosemary, and she was humming as she tossed together the simplest ingredients with so much love. That’s what this dish is all about—fresh, vibrant ingredients and the joy of cooking for the people you love.
This recipe is my go-to when I want to serve something that’s easy, colorful, healthy, and absolutely bursting with flavor. Think tender shrimp, sweet bell peppers, juicy cherry tomatoes, and aromatic herbs, all coming together in a light, garlicky olive oil sauce. It’s a feast for the senses—bright reds and yellows, the pop and sizzle of the pan, and the irresistible smell of garlic, lemon, and fresh parsley.
Whether you’re hosting friends or just making dinner for yourself on a Tuesday night, this recipe brings warmth to any table.
Ingredients (Serves 4)
- 1 lb (450g) large shrimp, peeled and deveined
- 3 bell peppers (use a mix of red, yellow, and orange), sliced
- 1 cup cherry tomatoes, halved
- 4 garlic cloves, minced
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: pinch of red pepper flakes for heat
- Optional: feta cheese or kalamata olives for topping
- Optional: cooked quinoa, couscous, or rice to serve
Instructions
1. Prep everything first.
Have your shrimp cleaned, veggies chopped, and garlic minced before you turn on the stove. This dish comes together fast once the heat hits!
2. Sauté the peppers.
In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add your sliced bell peppers and a pinch of salt. Sauté for about 5–6 minutes until they start to soften but still hold their shape. Add the cherry tomatoes and cook for another 2–3 minutes.
3. Add the garlic and herbs.
Toss in the minced garlic, oregano, lemon zest, and optional red pepper flakes. Stir for just a minute—don’t let the garlic burn!
4. Time for the shrimp.
Push the veggies to the sides of the pan and add another tablespoon of olive oil to the center. Lay in the shrimp in a single layer, sprinkle with salt and pepper, and let them cook for about 2 minutes per side until pink and opaque.
5. Finish with lemon and parsley.
Squeeze fresh lemon juice over everything and toss gently to combine. Remove from heat and shower with chopped parsley.
6. Serve it up!
Spoon the mixture over fluffy quinoa, couscous, or rice—or enjoy it on its own for a lighter meal. Add crumbled feta or a handful of olives if you’re feeling fancy.
Tips & Dietary Tweaks
- Gluten-free? Serve over quinoa or cauliflower rice.
- Dairy-free? Skip the feta—it’s still amazing without it.
- Vegan? Sub shrimp for chickpeas or roasted eggplant and zucchini. Just as satisfying!
- Low-carb? Pile it into lettuce wraps or over spiralized zucchini.
Why You’ll Love It
The peppers are sweet and just a little crisp. The shrimp are juicy and tender. The lemon adds brightness, and the garlic? Pure magic. Everything gets wrapped in a Mediterranean hug of flavors that tastes like sunshine on a plate.
It’s one of those dishes that feels special but takes less than 30 minutes. It’s real food, cooked simply, shared with love—and that’s always the best kind.
Let’s Talk Food!
I’d love to hear how this Mediterranean Shrimp with Bell Peppers turns out for you! Did you add your own twist? Pair it with a glass of chilled white wine or crusty bread? Snap a pic and drop a comment below—your kitchen adventures always inspire me.
Happy cooking, friend.