Spicy Garlic Shrimp with Sautéed Bell Peppers & Onions
There’s something undeniably comforting about a dish that combines bold spices, vibrant vegetables, and perfectly cooked shrimp—all in one pan. Whether you’re cooking for a quick weeknight dinner or entertaining guests with a light but flavorful entrée, Spicy Garlic Shrimp with Sautéed Bell Peppers & Onions hits the mark every time. This colorful, low-carb, high-protein dish brings heat, freshness, and a touch of smokiness that keeps you coming back for more.
In this blog post, we’ll break down exactly how to make this zesty shrimp recipe, offer smart tips, substitutions, and even suggest delicious sides and drinks to pair with it. Keep reading to discover why this dish is a must-have in your meal rotation.
Why You’ll Love This Recipe
This recipe is perfect for home cooks of all levels, from beginner foodies to seasoned chefs. It’s quick to prepare, ready in under 30 minutes, and uses fresh, wholesome ingredients that are easy to find at any grocery store. The blend of smoked paprika, chili powder, and optional cayenne adds depth and heat, while the colorful bell peppers and red onions bring sweetness and crunch.
This recipe is especially great for:
- Busy professionals looking for a fast, flavorful meal.
- Low-carb and keto eaters.
- Pescatarians.
- Families who want to sneak in more veggies without sacrificing flavor.
- Meal preppers who want something bold and reheatable.
Ingredients You’ll Need
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for brightness)
Kitchen Equipment Needed
- Large skillet or cast iron pan (alternatively, a grill-safe foil pan)
- Mixing bowls
- Tongs or spatula
- Knife and cutting board
- Measuring spoons
- Serving dish
Step-by-Step Instructions
1. Prep and Season the Shrimp
In a mixing bowl, toss the peeled and deveined shrimp with smoked paprika, chili powder, cayenne pepper (if using), and a pinch of salt and black pepper. Set this aside to marinate while you prepare the vegetables.
2. Sauté the Vegetables
Heat olive oil in your skillet over medium-high heat. Add the sliced bell peppers and red onion. Sauté for about 4–5 minutes, stirring occasionally, until the vegetables start to soften. Then, add the minced garlic and stir for another 30 seconds until fragrant.
3. Cook the Shrimp
Push the vegetables to one side of the pan and add the shrimp in a single layer. Cook for 2–3 minutes per side, or until they turn opaque and golden brown.
4. Combine and Finish
Toss everything together in the pan. Add a squeeze of lemon juice if you like a touch of acidity to balance the spice. Cook everything together for an additional minute to meld the flavors. Sprinkle with fresh chopped parsley before serving.
Tips & Tricks
- Use fresh shrimp for the best flavor, but frozen works too—just be sure to thaw and pat dry before cooking.
- Want to turn down the heat? Skip the cayenne pepper and opt for a mild chili powder.
- For extra umami, try adding a splash of soy sauce or fish sauce while the shrimp cooks.
- Don’t overcrowd your pan—work in batches if needed for the best sear on your shrimp.
- Add a handful of cherry tomatoes or zucchini for an extra veggie boost.
Storage & Leftovers
This dish keeps beautifully for up to 3 days in the refrigerator. Store in an airtight container and reheat in a skillet over low heat until warmed through. Avoid microwaving the shrimp for too long, as it can become rubbery.
To freeze, allow everything to cool completely, place in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions & Pairings
Sides
- Serve over steamed jasmine rice, cauliflower rice, or quinoa.
- Wrap it up in warm tortillas for shrimp fajitas!
- Spoon over buttered pasta or angel hair for a fusion-style shrimp scampi.
Drinks
- White wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with the garlic and heat.
- A citrusy IPA complements the spice and cuts through the richness.
- Non-alcoholic? Try a sparkling lime water or cucumber mint lemonade for refreshment.
Variations to Try
- Spicy Cajun Shrimp: Swap the paprika and chili for a Cajun seasoning blend.
- Mediterranean Style: Add kalamata olives, cherry tomatoes, and oregano.
- Creamy Garlic Shrimp: Finish with a splash of heavy cream and a sprinkle of parmesan.
- Shrimp Tacos: Serve in taco shells with avocado, cabbage slaw, and crema.
FAQs
Can I use precooked shrimp?
Technically yes, but they won’t absorb the seasoning as well and are more likely to overcook. If using precooked, add them in the final minute just to warm through.
What’s the best way to devein shrimp?
Use a paring knife or shrimp peeler to make a shallow cut along the back and remove the black vein. Rinse under cold water.
Is this dish spicy?
It has a mild-to-moderate heat level. You can skip the cayenne for a more family-friendly version, or add extra if you like it hot.
Can I bake this instead of using a skillet?
Absolutely. Preheat your oven to 425°F (220°C) and roast everything together in a foil-lined baking sheet or foil pan for about 15 minutes, flipping shrimp halfway through.
Is this recipe gluten-free?
Yes! All ingredients listed are naturally gluten-free. Just double-check any spice blends if you’re using store-bought versions.
Final Thoughts & Call to Action
Spicy Garlic Shrimp with Sautéed Bell Peppers & Onions is one of those recipes that feels gourmet but takes minimal effort. It’s full of vibrant color, bold flavor, and good-for-you ingredients—perfect for busy weeknights or light, elegant dinners. Whether you’re cooking for one or feeding a crowd, this dish is guaranteed to impress.
