Mediterranean Style Garlic Shrimp Recipe

So much to do with a bag of frozen shrimp!

Lately, I’ve taken to buying bags of already peeled and deveined wild-caught shrimp from the freezer section. There is so much you can do with frozen shrimp and there is no shortage of shrimp dinner ideas over here including my earlier grilled shrimp with garlic cilantro sauce; shrimp kabobs ; lemon garlic shrimp with artichoke hearts, or an herby shrimp orzo soup. 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 shallots and colorful bell peppers! Add some couscous, rice, or plain orzo and a big salad and that’s dinner!

Why this shrimp recipe works?

In this easy shrimp recipe, shrimp derive flavor from a quick coating of smoked Spanish paprika, coriander, and a pinch of cayenne. I add a little flour to help thicken the sauce later (you can totally omit the flour for the gluten free version.) Then, the shrimp are tossed in the skillet with shallots, fresh garlic (a good bit of it), bell peppers. Pulling everything together is a tasty, light sauce with a simple combination of extra virgin olive oil, white wine, and citrus. That’s it! This is super easy to make, the only thing to make sure of is that you don’t overcook the shrimp. I have a couple tips on that for you…

How to cook shrimp? Important tips:

It’s really hard to mess up this shrimp recipe. But the biggest thing here is to avoid over-cooking the shrimp. No one likes chewy, rubbery shrimp, right? A few important things to help you cook your garlic shrimp perfectly:

Once the shrimp are in your skillet, they will cook in a matter of 3 to 5 minutes. Watch closely. 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. the thickest part of the shrimp (this would be the opposite end to the tail), when the flesh at the base of the crevice where the vein was turns from translucent to opaque, the shrimp is done. 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.

For more great tips about working with shrimp be sure to check out our Guide to Buying and Cooking Shrimp.

How to make garlic shrimp

For my friends who are extra visual, here is how this Mediterranean style shrimp dinner goes (print-friendly version just below):

Season the shrimpPut the peeled shrimp (thawed, if previously frozen) in a bowl. Add a sprinkle of flour and the spices (1 to 2 tsp smoked Spanish paprika, 1/2 tsp ground coriander, pinch of cayenne for a little heat and pinch of sugar, which is totally optional but does balance the flavors). Toss to coat and then set it aside for a little bit. Sautee shallots, garlic, and bell peppers Grab a large skillet (I like to use cast iron), melt ghee and olive oil over medium heat. Add the shallots and garlic and cook for a little bit, 2 to 3 minutes or so until fragrant (be sure not to burn the garlic.) Add sliced bell peppers (I like to use a couple different colors) and cook, tossing occasionally, for 4 minutes or so. Add the shrimpNow add the shrimp. Cook for 1 minute. Add the tomatoes and liquid & FinishNow we add the liquid, diced tomatoes, broth, white wine and lemon juice. Submerge the shrimp in with your wooden spoon. Watch for shrimp to turn bright orange in color (remember, watch the thickets part of the shrimp, when that turns color, shrimp is ready.) Turn heat off and add a sprinkle of fresh parsley.

What goes well with shrimp?

This garlic shrimp with bell peppers is a quick weeknight dish that you don’t need to add much to. I typically add a side of plain orzo, rice (or grain of choice) and a quick salad to start things off.
Salad options are endless. 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!