This post may contain affiliate links. Garlic shrimp cooked in a light white wine and olive oil sauce with shallots, bell peppers, and tomatoes. Serve over rice, pasta shrimp fettuccine your favorite grain! In a pinch, I know I can reach for my skillet to make one of many simple shrimp recipes like today’s garlic shrimp, cooked in a quick and tasty sauce with red onions and colorful bell peppers!

This is super easy to make, the only thing to make sure of is that you don’t overcook the shrimp. Once the shrimp are in your skillet, they will cook in a matter of 3 to 5 minutes. When you see that one side is starting to turn pink, you are so close. Use a pair of tongs or your wooden spoon to toss the shrimp quick so that it turns color on the other side. Take the shrimp off the heat as soon as it turns orange and the tails are bright red. Remember, even if you take it off the heat a little bit earlier, it will still be cooking in the hot skillet. In terms of texture, perfectly cooked shrimp should be juicy but firm with a good crisp when you bite on it.

Now we add the liquid, diced tomatoes, broth, white wine and lemon juice. Submerge the shrimp in with your wooden spoon. Turn heat off and add a sprinkle of fresh parsley. If you want to start with hearty salad, try Balela or this Mediterranean Chickpea Salad with Eggplant.

Otherwise, this quick 3-ingredient Mediterranean salad always does the trick for me. If you have the time and want to add another something to start, this easy baba ganoush or this smoky loaded baba ganoush have been my go-tos lately! Browse more fish and seafood recipes, top Mediterranean diet recipes, or all Mediterranean recipes. 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! 37 0 0 0 23 12V7. 5 0 0 0 2 12c0 2. 5 0 0 0 23 12c0-2. Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper,  coriander, cayenne, and sugar.

In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the bell peppers and cook another 4 minutes or so, tossing occasionally. 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! 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. 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.