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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.

Step 2

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.

Step 3

Add the minced garlic and crushed red pepper flakes to the pan. Cook for 1-2 minutes, stirring frequently, until fragrant.

Step 4

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.

Step 5

While the peperonata simmers, season the shrimp with a pinch of salt and black pepper.

Step 6

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.

Step 7

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.

Step 8

Remove the peperonata shrimp from heat and sprinkle with fresh basil leaves.

Step 9

Serve immediately with lemon wedges on the side. This dish pairs wonderfully with crusty bread, rice, or pasta.

Nutrition Facts

Serving size	(1620.8g)

Amount per serving	% Daily Value*
Calories	1136.6

Total Fat 44.5g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat g
Cholesterol 857.3mg	0%
Sodium 2872.8mg	0%
Total Carbohydrate 71.6g	0%
Dietary Fiber 18.6g	0%
Total Sugars 41.8g
Protein 120.6g	0%

Vitamin D 0IU	0%
Calcium 454.1mg	0%
Iron 6.2mg	0%
Potassium 3715.9mg	0%

*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.

Source of Calories

Fat: 34.3%

Protein: 41.3%

Carbs: 24.5%