There’s something about roasted peppers that transforms a simple shrimp dish into something with smoky depth and a sweet, caramelized punch. It’s like capturing a bit of summer on your plate, even if it’s midwinter. I love how the peppers char and blister, releasing a rich aroma that makes everything else in the pan smell just a little more inviting.

This recipe started as a way to make shrimp feel a bit more special without fuss—just a handful of ingredients and a hot oven or grill do the trick. The roasted peppers bring a complexity that’s unexpected in a quick weekday dinner, but it’s also perfect for when you want to impress without spending hours in the kitchen. It’s honest, it’s messy, but it’s so worth it.

Focusing on the vibrant, smoky flavor of roasted peppers to elevate the sweetness and depth in shrimp dishes, making it a standout everyday meal.

A Shrimp and Pepper Revelation

I used to shy away from cooking shrimp because I thought it was tricky, but this dish changed that for me.
The smoky aroma from roasting peppers always reminds me of summer cookouts, even in the dead of winter.
Getting the peppers charred just right gives the whole meal a nostalgic, almost campfire-like warmth.
I feel a rush of pride when I serve this—people always ask what makes it taste so lively and fresh.
There’s a relief in knowing I can whip up something vibrant and satisfying on a busy weeknight.

The story behind this recipe

This dish came together one night when I was juggling a handful of peppers and a shrinking window before dinner. I wanted something quick but memorable, with a smoky edge that would make the shrimp pop. The idea of roasting peppers just for a little char and sweetness stuck with me, turning what could be simple into something a bit more special.
I remember the first time I made it — the peppers blistered fiercely in the oven, filling the kitchen with a rich, smoky smell that lingered long after. Every bite reminds me of those lazy summer evenings, even when it’s cold outside. It’s a reminder that simple ingredients, treated well, can surprise you with their depth.
heading: ‘The story behind this recipe’

Contextual origin, trivia, or history

This dish draws inspiration from Mediterranean coastal cuisines, where quick, smoky seafood dishes are common for busy evenings.
Roasting peppers to bring out their sweetness has been a traditional method in southern Italy and Spain for centuries.
The combination of shrimp and peppers became popular in home cooking as a way to add depth and flavor without complex sauces.
Historically, peppers were prized in many cultures for their ability to preserve and intensify flavors when roasted or charred.
This recipe echoes the vibrant, smoky flavors that were often used to make humble ingredients feel festive and special.

Key ingredients and tips

Shrimp: I like my shrimp juicy and firm, so I don’t overcook. Aim for that perfect pink, tender bite, and don’t rush the sear—look for a slight curl and a bit of translucence at the edges. Swap for scallops if you want a richer, more delicate seafood flavor.
Red and yellow peppers: Char them until blistered and smoky, then peel away the skins for a sweet, oozy interior. If you’re short on time, use jarred roasted peppers—just drain well to avoid excess moisture, but they won’t have quite the same smoky depth.
Garlic: Mince it finely so it cooks evenly and releases its pungent aroma without burning. If you prefer less bite, toss in whole cloves early in the pan, then fish them out for a mellow garlic infusion. Fresh is best, but frozen garlic works in a pinch.
Olive oil: Use good-quality extra virgin—its fruity, peppery notes really shine here. If you want a lighter dish, cut back a bit, but don’t skip it; it’s the base for all that smoky goodness. A neutral oil like grapeseed can be a substitute, but it’ll lack some flavor.
Lemon juice: Brightens everything with a zingy burst—squeeze just before serving for maximum freshness. If fresh lemons aren’t available, a splash of bottled lemon juice works, but it can be sharper and less nuanced. Always taste and adjust.
Salt and pepper: Season generously during cooking, but taste before final plating. I prefer flaky sea salt for texture, and freshly cracked black pepper to add depth. For a smoky hint, a pinch of smoked paprika works surprisingly well.
Fresh herbs (cilantro or parsley): Chop and sprinkle at the end for a fresh, slightly bitter contrast. If you’re out of herbs, a sprinkle of chopped scallions or basil can add that herbal brightness without overpowering.

Spotlight on key ingredients

Shrimp:

I look for firm, pink flesh with a slight curl. Overcooked shrimp turn rubbery quickly, so watch that sear. Swap for scallops if you want a richer seafood bite.
Peppers: Charred until blistered and smoky, then peeled for sweetness. If pressed for time, use jarred roasted peppers—less smoky, but still tasty in a pinch.

Peppers:

Red and yellow peppers: When blistered, they develop a sweet, oozy interior that contrasts beautifully with smoky edges. Their skins peel away easily once cooled, revealing vibrant, tender flesh.
The skins: Blackened and blistered, they add a deep smoky aroma that’s key to the dish’s character. Peeling is messy but worth the flavor boost.

Notes for ingredient swaps

Dairy-Free: Skip butter or cream; use extra virgin olive oil for richness without dairy, keeping the smoky flavor intact.
Vegetarian: Substitute shrimp with firm tofu or tempeh, marinated briefly in lemon juice and smoked paprika for flavor.
Spicy Kick: Add a pinch of cayenne or chili flakes to the peppers for extra heat, balancing with a touch more lemon.
Sweetness Boost: Incorporate a drizzle of honey or maple syrup when roasting peppers for a more caramelized, sweet profile.
Gluten-Free: Ensure soy sauce or other condiments used are labeled gluten-free; the dish naturally remains gluten-free.
Herb Variations: Instead of cilantro or parsley, try chopped basil or mint for different fresh herbal notes, especially in summer.
Oil Choices: Swap olive oil for avocado or sesame oil for a nuttier flavor, but keep in mind the smoke point and aroma.

Equipment & Tools

Large skillet (cast iron preferred): Provides even heat for searing and roasting
Tongs: Handle peppers and shrimp without piercing the flesh
Small bowl: Hold peeled peppers for easy handling
Sharp knife: Slice peppers and prep garlic
Cutting board: Provide a stable surface for prep

Step-by-step guide to shrimp with peppers

Equipment & Tools: Gather a large skillet (preferably cast iron), tongs, a small bowl for peeling peppers, a sharp knife, and a cutting board. The skillet needs to hold heat well and distribute it evenly.
Preheat your skillet over medium-high heat, about 200°C (390°F), until it’s shimmering with a faint smoke. While heating, prepare peppers and shrimp.
a. Roast peppers: Place whole red and yellow peppers directly on the oven rack or under a broiler, turning occasionally until blackened and blistered, about 8-10 minutes. b. Remove from oven, place in a bowl, and cover with a towel to steam for 10 minutes. c. Peel off charred skins, discard stems and seeds, and slice into strips.
a. Prepare shrimp: Peel if necessary, leaving tails on for presentation. Pat dry thoroughly with paper towels to ensure a good sear. b. Mince garlic finely. c. Season shrimp with salt and pepper.
a. Add 2 tablespoons olive oil to the hot skillet. b. When shimmering, add garlic; cook 30 seconds until fragrant but not browned. c. Add shrimp in a single layer, cook for 2-3 minutes per side, until pink and slightly firm. d. Transfer shrimp to a plate; set aside.
a. In the same skillet, add another tablespoon oil if needed. b. Toss in blistered peppers; cook for 2-3 minutes until warmed through and slightly smoky. c. Return shrimp to pan; stir to combine and heat through, about 1 minute.
Finish with a squeeze of lemon juice, a sprinkle of herbs, and adjust seasoning. Remove from heat.
Rest for 2 minutes. Plate the shrimp with peppers, drizzle with pan juices, and garnish with fresh herbs. Serve immediately.

Let the dish rest for 2 minutes to meld flavors. Serve hot, drizzled with pan juices and garnished with herbs.

How to Know It’s Done

Shrimp: Firm, pink, with a slight curl and no translucence.
Peppers: Charred and blistered, skins easily peel away, interior sweet and smoky.
Aromas: Garlic fragrant but not burnt, smoky peppers filling the air.

Smoky Roasted Pepper Shrimp

This dish features succulent shrimp seared to perfection and topped with charred, smoky peppers. Roasting the peppers until blistered enhances their sweetness and depth, creating a vibrant, flavorful coating that elevates the simple seafood. The final dish boasts a tender, juicy texture with a rich, smoky aroma and bright citrus accents.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method

Ingredients

1 lb pound shrimp peeled and deveined, tails on
2 red red peppers whole
2 yellow peppers yellow peppers whole
4 cloves garlic finely minced
3 tablespoons olive oil good quality extra virgin
1 lemon lemon for juice
Salt and pepper to taste
1/4 cup fresh herbs cilantro or parsley, chopped

Equipment

Large skillet (cast iron preferred)
Tongs
Small bowl
Sharp knife
Cutting board

Method

Place whole red and yellow peppers directly on the oven rack or under a broiler.
Roast the peppers, turning occasionally, until blackened and blistered, about 8-10 minutes.
Remove the peppers from the oven and transfer them to a small bowl. Cover with a towel and let steam for 10 minutes to loosen skins.
Once cooled slightly, peel away the charred skins, remove stems and seeds, then slice the peppers into strips.
Preheat your skillet over medium-high heat until shimmering and hot.
Pat the shrimp dry with paper towels, then season with salt and pepper.
Add 2 tablespoons of olive oil to the hot skillet. Once it shimmers, add the shrimp in a single layer.
Sear the shrimp for about 2-3 minutes per side until they turn pink, opaque, and slightly curled. Transfer to a plate once done.
In the same skillet, add another tablespoon of olive oil if needed. Toss in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the sliced blistered peppers to the skillet and cook for 2-3 minutes, stirring occasionally, until warmed through and smoky.
Return the cooked shrimp to the skillet, stirring to combine with the peppers, and cook for another minute to meld flavors.
Squeeze fresh lemon juice over the mixture, sprinkle with chopped herbs, and taste to adjust seasoning. Remove from heat.
Serve immediately, garnished with extra herbs if desired, and enjoy the vibrant smoky flavors.

Pro tips for perfect shrimp and peppers

High heat sear:
Preheat your skillet until it shimmers—this ensures a quick, caramelized sear that locks in juices.
Don’t overcrowd the pan; give shrimp space to sear properly—crowding causes steaming, not browning.
Use tongs to flip shrimp gently; avoid piercing, which lets juices escape and makes them rubbery.
Peppers: Char until blistered and blackened for maximum smoky sweetness—peel while still warm for easier handling.
Garlic: Mince finely and add near the end of cooking; burnt garlic turns bitter fast, so keep it fragrant and light.
Lemon juice: Squeeze just before serving to preserve brightness—zap of fresh citrus cuts through smoky richness.

Common mistakes and how to fix them

OVER-COOKED SHRIMP: They turn rubbery. Fix by removing from heat as soon as pink and firm.
UNDERRIPE PEPPERS: Use ripe, blistered peppers for maximum sweetness and smoky flavor.
POORLY PEELLED PEPPERS: Burned skins can be bitter. Peel peppers while still warm for easier removal.
INCONSISTENT SEARING: Too cold pan leads to steaming. Preheat skillet properly for a good sear.

Quick fixes and pantry swaps

When peppers burn, splash with water to loosen charred skins quickly.
If shrimp stick or overcook, immediately remove from heat and rest for 2 minutes.
DUMPED too much oil? Blot with paper towels before adding peppers or shrimp again.
Splash lemon juice when dish is almost done for a fresh burst and brightens smoky flavors.
PANTRY SWAP: Use smoked paprika instead of fresh peppers for a quick smoky boost and less prep.

Prep, store, and reheat tips

Peppers: Roast and peel the peppers a day ahead. Keep them in an airtight container in the fridge for up to 2 days. The smoky flavor deepens overnight, so they taste even better the next day.
Shrimp: Peel and devein the shrimp up to 24 hours in advance. Store covered in the fridge, and give them a quick rinse before cooking. Freshness is key for that firm, juicy bite.
Preparation: Mince garlic and chop herbs ahead of time. Keep separately in small containers or jars. These quick prep steps save time and keep flavors bright.
Reheating: Gently reheat leftovers in a skillet over low heat, about 2-3 minutes, until warmed through. The peppers might soften more, but the smoky aroma still lingers. Avoid microwave reheating to preserve texture and flavor.
Flavor changes: The dish’s smoky flavor intensifies slightly after resting, but the texture of shrimp may become a little softer. Serve immediately for best results, but leftovers are still tasty.

Questions About Shrimp with Peppers

1. How do I peel blistered peppers easily?

Peeling peppers while still warm makes removal easier and keeps the flesh tender. Use tongs to handle them safely.

2. How do I tell when shrimp are done?

Overcooked shrimp turns rubbery, so cook just until pink and firm, about 2-3 minutes per side.

3. Can I use garlic powder instead of fresh garlic?

Use fresh garlic or frozen garlic, mince finely, and add near the end to avoid burning and bitterness.

4. How do I get the smoky flavor in the peppers?

Roast peppers until blackened and blistered, then cover and steam for 10 minutes before peeling for maximum flavor.

5. When should I add lemon juice?

Add lemon juice just before serving to brighten the smoky and savory flavors. Squeeze over the dish for best taste.

6. Can I substitute olive oil with another oil?

Use good-quality olive oil for a fruity, peppery base that enhances the smoky peppers and shrimp.

7. How far in advance can I prepare the peppers?

Peppers can be roasted and peeled a day ahead. Keep in an airtight container in the fridge for up to 2 days.

8. How should I reheat this dish?

Reheat leftovers gently in a skillet over low heat for 2-3 minutes. Avoid microwave to keep texture intact.

9. How do I get a perfect sear on the shrimp?

Ensure the skillet is hot before adding shrimp to get a good sear—look for a golden crust and aroma.

10. What if my peppers burn too much?

If peppers burn too quickly, splash with water to loosen charred skins and prevent bitterness.

This dish is all about embracing simplicity with a smoky edge that feels just right for any season. The bright peppers and tender shrimp come together quickly, making it a go-to for busy nights or when you need something satisfying without fuss.

I keep coming back to it because it’s honest, flavorful, and unexpectedly lively—reminding me that the best meals often come from a handful of humble ingredients. No matter the occasion, it’s a reminder to keep it straightforward and let the flavors speak for themselves.

Shrimp With Peppers Recipe