Shrimp with Red and Yellow Peppers
Brighten up your dinner table with this vibrant and flavorful Shrimp with Red and Yellow Peppers recipe! Perfectly cooked shrimp pair harmoniously with the sweet crunch of bell peppers in a garlic-infused olive oil sauce, all enhanced by a touch of paprika and freshly chopped parsley. This quick and easy skillet dish comes together in just 25 minutes, making it ideal for busy weeknights or as a crowd-pleasing centerpiece. Serve it with a squeeze of fresh lemon for a refreshing citrus kick that elevates every bite. Packed with fresh, simple ingredients, this recipe is as colorful as it is delicious, offering a healthy and gluten-free option that the whole family will love.
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 3 garlic cloves (minced)
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper (freshly ground)
- 0.5 teaspoons paprika
- 2 tablespoons parsley (chopped)
- 4 lemon wedges (for serving)
Instructions
Clean the shrimp by rinsing under cold water, then pat dry with paper towels. Set aside.
Slice the red and yellow bell peppers into thin strips, discarding the seeds and stem. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the shrimp to the skillet, season with 1/4 teaspoon of salt, black pepper, and paprika. Sauté for 2-3 minutes per side or until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the red and yellow bell peppers, cooking for 4-5 minutes until they soften slightly but still retain some crunch.
Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently to prevent burning.
Return the shrimp to the skillet, tossing to combine with the peppers and garlic. Cook for an additional 1-2 minutes to reheat the shrimp.
Remove the skillet from heat and sprinkle the dish with chopped parsley. Adjust seasoning with additional salt and pepper, if needed.
Serve immediately with lemon wedges on the side for a fresh citrus squeeze over the dish.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.3 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 290 mg | 22% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2252 mg | 48% | |
*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.
