• Susie Csorsz Brown

Mediterranean Shrimp with Peppers

We love a good shrimp dish. I love a good shrimp dish that comes together quickly, but still tastes great. This one ticks both of those requirement boxes and is also a great lunchbox option for the next day. The kids help me pull this one together by chopping the veggies while I start the grain. By the time the shrimp is cooked, the grain is also finished and we can all sit down together for dinner. I love cooking with the boys, hearing about their day, chatting about what happened at school, and other adventures.

Mediterranean Shrimp with Peppers

Serves 4 - 6


1 kg large shrimp or prawns, peeled and deveined (if frozen, be sure to thaw first)

2 tbsp all-purpose flour

A lovely, rich sauce with perfectly cooked shrimp

1 T smoked Spanish paprika

2 tsp paprika

1 tsp each salt and pepper

1 tsp ground coriander

1/2 tsp Aleppo

1/8 cup Extra virgin olive oil

1 red onion, thinly sliced

8 garlic cloves, chopped and smashed with a bit of salt

2 each green, red and yellow bell pepper, cored and sliced 1/2 inch thick

1 15 oz can fire roasted diced tomato

1/2 cup chicken or vegetable broth

2 tbsp fresh lemon juice

⅓ cup chopped parsley leaves

For serving: quinoa, brown rice, couscous, or other cooked grain.


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!

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