Peperonata Shrimp
Bursting with vibrant Mediterranean flavors, Peperonata Shrimp is a quick and colorful dish that’s perfect for weeknight dinners or casual entertaining. This recipe marries succulent, pan-seared shrimp with a rich, tangy peperonata—a medley of sautéed red, yellow, and orange bell peppers, sweet cherry tomatoes, and red onion, all simmered with a splash of red wine vinegar and a hint of crushed red pepper for subtle heat. Finished with fresh basil and a squeeze of zesty lemon, this 35-minute meal is as versatile as it is delicious. Serve it with crusty bread to soak up the flavorful sauce or pair it with rice or pasta for a more hearty option. Ideal for seafood lovers and fans of vibrant, healthy meals, Peperonata Shrimp is a must-try recipe that brings sunshine to your plate!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 pieces Red bell peppers, thinly sliced
- 1 piece Yellow bell pepper, thinly sliced
- 1 piece Orange bell pepper, thinly sliced
- 1 piece Red onion, thinly sliced
- 3 pieces Garlic cloves, minced
- 1 pint Cherry tomatoes, halved
- 3 tablespoons Extra-virgin olive oil
- 1.5 tablespoons Red wine vinegar
- 2 tablespoons Fresh basil leaves, chopped
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Sea salt
- 0.5 teaspoons Black pepper
- 1 piece Lemon, quartered (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
Add the sliced red, yellow, and orange bell peppers, and red onion to the pan. Sauté for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and crushed red pepper flakes to the pan. Cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the cherry tomatoes, red wine vinegar, sea salt, and black pepper. Lower the heat to medium-low and let the mixture simmer for 8-10 minutes, stirring occasionally, until the peppers are tender and the tomatoes have broken down to form a sauce.
While the peperonata simmers, season the shrimp with a pinch of salt and black pepper.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque.
Transfer the cooked shrimp to the peperonata mixture and gently stir to combine. Allow the flavors to meld together for 2-3 minutes on low heat.
Remove the peperonata shrimp from heat and sprinkle with fresh basil leaves.
Serve immediately with lemon wedges on the side. This dish pairs wonderfully with crusty bread, rice, or pasta.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 41.8 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3716 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
