This one-pan garlic shrimp with peppers is a quick and straightforward meal that fits well into busy weeknights. It’s lightly spiced, featuring bright garlic notes and sweet bell peppers. Serve it with crusty bread or over rice for a simple, satisfying dinner.
The Story Behind This Recipe
Growing up near the coast, seafood dinners were a weekday treat because they could be quick and fresh. This garlic shrimp dish came from my mom’s easy routine when she wanted something flavorful without too much fuss. It captures the Mediterranean vibe with minimal ingredients — olive oil, garlic, and just enough heat from smoked paprika.
The peppers add a nice sweetness and color, making it feel a little special even when it’s a rushed meal. It’s the kind of dish I turn to when I want a change from heavy sauces but still want something comforting. Cooking everything in one pan is a bonus for cleanup, which is always appreciated.
Friends who try this are usually surprised by how bright and fresh it tastes, especially since it’s so simple. It also scales well—great for sharing or saving leftovers for lunch the next day. I’ve made small tweaks over time, like adding a splash of lemon juice at the end or throwing in extra herbs if I have them around. These little touches keep it from feeling too repetitive.
Cuisine: Spanish
Course: Dinner
Servings: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 12 ounces raw shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, sliced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Step 1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Step 2. Add the sliced garlic and cook for about 1 minute until fragrant but not browned.
- Step 3. Add the sliced bell peppers and cook for 4-5 minutes until they start to soften.
- Step 4. Stir in smoked paprika, red pepper flakes (if using), salt, and black pepper.
- Step 5. Push the vegetables to the side of the pan and add the remaining 1 tablespoon olive oil.
- Step 6. Add the shrimp in a single layer. Cook for 2-3 minutes on one side until pink and slightly firm, then flip and cook another 1-2 minutes.
- Step 7. Stir the shrimp and vegetables together and cook for another minute to combine flavors.
- Step 8. Remove from heat and garnish with fresh parsley.
- Step 9. Serve immediately with lemon wedges on the side.
Tips for Success
- Make sure not to overcook the shrimp; they become rubbery quickly.
- Use fresh garlic and adjust the amount based on your preference.
- If you want a bit more sauce, add a splash of dry white wine or water after adding the paprika.
- Serve with crusty bread to soak up any flavorful juices.
Variations & Substitutions
- Swap bell peppers for thinly sliced zucchini or asparagus for a different veggie twist.
- Add cherry tomatoes for a pop of color and slight acidity.
- For a spicier version, increase the red pepper flakes or add a pinch of cayenne pepper.
- Try adding a handful of olives or capers for a briny contrast.
