There’s something about the way colorful peppers soften and char just enough to sweeten and deepen their flavor that makes this shrimp dish feel special, even if it’s quick to pull together. I love how the smoky edges of blistered peppers contrast with the tender, juicy shrimp—kind of like a little celebration on the plate. It’s one of those recipes I turn to when I want something lively but unfussy, no fuss, no fuss.

This dish is also a reminder that sometimes the simplest ingredients, when handled with a bit of care, can transform into something memorable. I’ve always been drawn to dishes that highlight the natural beauty of peppers—those vibrant reds, yellows, and oranges—because they add a visual punch as well as a flavor boost. It’s a kind of rustic charm, cooked fast and served hot.

Plus, I find the smoky, slightly charred peppers bring a depth that makes the shrimp taste even better—like they’re dancing around in a warm, spicy, sweet embrace. It’s one of those recipes that feels like a little culinary joy in a bowl, perfect for weeknights or last-minute get-togethers.

Focusing on the overlooked beauty of using colorful, slightly charred peppers to elevate the shrimp dish, highlighting the smoky, sweet, and tangy notes that develop during quick roasting and sautéing.

The overlooked charm of charred peppers

Cooking this dish always reminds me of summer evenings at my grandma’s place, where the air was filled with the scent of peppers and grilled shrimp.
There’s a rush of pride each time I get that perfect char on the peppers—just the right amount of smoky sweetness without burning the edges.
I love how a splash of lemon brightens everything up, making each bite feel fresh and just a little bit zingy, even on the busiest nights.
This recipe has saved me more than once when I need something quick but feels like I’ve put effort into it — it’s my go-to for weeknights.
The chaos of juggling peppers, shrimp, and a hot pan somehow always turns into a little celebration of flavors I crave.

The inspiration behind this dish

This recipe came from a summer of experimenting with peppers I grew myself. I loved how their smoky char brought out a sweetness I hadn’t expected, and I wanted to find a way to make shrimp feel just as vibrant. It’s kind of a messy, imperfect process, but that’s how I like it—real, honest, with a little bit of chaos in the pan. Turns out, the smoky peppers and juicy shrimp are a perfect match, like an accidental harmony.
Every time I make this, I remember those long evenings of grilling outside, the air thick with the scent of peppers roasting and shrimp sizzling. It’s a dish that feels alive, with colors and flavors that dance on your tongue and in your eyes. I love how it’s a bit rustic, a little wild, and yet so satisfying—kind of like capturing a fleeting summer moment on a plate.
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Contextual origin, trivia, or history

This dish draws inspiration from street food vendors in Spain, where smoky peppers are often paired with fresh seafood.
The use of charred peppers in seafood dishes dates back centuries in Mediterranean coastal regions, emphasizing simplicity and smoky depth.
In some Latin American cuisines, peppers are blistered directly over open flames, imparting a rustic, smoky flavor that elevates humble ingredients like shrimp.
The vibrant colors of peppers in this dish nod to traditional peasant recipes that use visual appeal to make everyday meals feel special.

Key ingredients and tips

Red bell peppers: I love the sweetness and smoky char they develop—aim for blistered skins, but don’t burn too much. Swap with poblano if you want a milder, earthier flavor.
Shrimp: Fresh, firm shrimp are key—look for ones that are pink and smell like the ocean. Frozen works fine if properly thawed, but avoid mushy texture by patting dry before cooking.
Garlic: I always use fresh, minced garlic for that punch of aroma—if you only have powder, use less to avoid bitterness. The scent should be pungent and inviting, not burnt.
Olive oil: Extra virgin for richness, but if you prefer a lighter touch, a neutral oil like canola can work—just skip the fruity aroma and focus on the sizzle.
Lemon: Brightens everything up—use fresh lemon juice or zest depending on your preference. The juice should be tangy and crisp, adding a refreshing zing to balance the smoky peppers.
Seasonings: Salt and black pepper are staples, but a pinch of smoked paprika can deepen the smoky vibe. Adjust to taste, but don’t overdo it—let the peppers shine.

Spotlight on key ingredients

Red bell peppers:

I love their sweet, smoky char—aim for blistered skins, but don’t burn too much. Swap with poblano for earthier, milder flavor.
Shrimp: Fresh, firm, pink, ocean-scented. Frozen works if properly thawed and dried; avoid mushy texture by patting dry before cooking.

Shrimp:

Juicy, tender, with a slight curl. They turn bright pink and opaque when done—watch for overcooking or rubberiness.
Garlic: Pungent and fragrant when fresh, it develops a nutty sweetness if cooked just right. Avoid burnt garlic, which turns bitter.

Notes for ingredient swaps

Dairy-Free: Skip butter or creamy sauces—this dish is best with just the smoky peppers and shrimp, but a drizzle of olive oil keeps it rich.
Vegetarian: Use thick slices of eggplant or zucchini instead of shrimp—still smoky and satisfying, just a different protein vibe.
Gluten-Free: This dish is naturally gluten-free, but double-check spice blends or pre-seasoned shrimp for hidden gluten sources.
Vegan: Swap shrimp for firm tofu cubes—press out excess moisture first, then sear until golden for a similar bite.
Spice Level: Add a pinch of red pepper flakes or cayenne if you like it fiery—start small and taste as you go.
Peppers: You can use yellow or orange bell peppers for a slightly sweeter flavor, or poblano peppers for earthier notes.
Lemon: Lime juice makes a nice tangy substitute, adding a slightly different citrus brightness.

Equipment & Tools

Large cast iron skillet: Provides even heat and good sear for peppers and shrimp.
Tongs: Turns and handles peppers and shrimp without piercing or breaking.
Sharp knife: Preps peppers and garlic cleanly and quickly.
Cutting board: Protects surfaces and provides a stable space for prep.
Spatula: Stirs and combines ingredients smoothly during final toss.

Step-by-step guide to shrimp with peppers

Equipment & Tools: Gather a large skillet (preferably cast iron), tongs, a sharp knife, a cutting board, and a spatula. The skillet needs to be big enough for the peppers and shrimp without crowding—hot and ready for quick searing.
Prep the peppers: Slice 2 red bell peppers into thin strips. Keep the slices uniform for even charring. Set aside.
Clean the shrimp: Peel and devein 1 pound of large shrimp. Pat dry thoroughly with paper towels to avoid splatters when cooking.
Heat the skillet: Place it over medium-high heat (around 200°C/390°F). Let it heat up until just starting to shimmer—this is crucial for good sear.
Char the peppers: Add a tablespoon of olive oil, then toss in the peppers. Sear for 3-4 minutes, stirring occasionally, until skins blister and edges char slightly. Use tongs to turn peppers for even charring.
Remove peppers: Transfer to a plate. Turn the heat up slightly if needed, to get the pan hot again for the shrimp.
Cook the shrimp: Add another tablespoon of oil. When shimmering, add the shrimp in a single layer. Cook for 2 minutes per side, until pink and opaque, with a slight curl. Add minced garlic (2 cloves) in the last 30 seconds for aroma.
Combine & finish: Return peppers to the pan with the shrimp. Squeeze fresh lemon juice (about 1 tablespoon). Toss everything together for 1 minute until fragrant and well coated.
Plate & Rest: Transfer to a warm plate, garnish with chopped parsley if desired. Let it rest for 1-2 minutes before serving to allow flavors to meld.
Checkpoints & How to Know It’s Done: The peppers should be blistered and slightly charred, shrimp pink and firm, and the mixture fragrant with garlic and lemon. The edges of the peppers should be slightly blackened but not burnt.

Serve immediately on warm plates, drizzle with extra lemon if desired. Let sit for 1-2 minutes to allow flavors to settle before enjoying.

How to Know It’s Done

Peppers are blistered and blackened on the edges.
Shrimp are pink, firm, and opaque throughout.
Aromatic garlic and lemon scent fill the air, with a slight sizzle when mixed.

Charred Pepper and Shrimp Stir-Fry

This vibrant dish features colorful peppers that blister and char quickly, releasing smoky sweetness that complements tender, juicy shrimp. The process involves high-heat searing and quick sautéing, resulting in a visually appealing, flavorful plate with smoky, sweet, and tangy notes. The final dish is bright, slightly charred, and bursting with fresh flavors, perfect for a quick weeknight dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method

Ingredients

2 large red bell peppers thinly sliced into strips
1 pound large shrimp peeled and deveined
2 cloves garlic minced
2 tablespoons olive oil extra virgin preferred
1 tablespoon lemon juice freshly squeezed
to taste salt and black pepper for seasoning

Equipment

Large cast iron skillet
Tongs
Sharp knife
Cutting Board
Spatula

Method

Slice the red bell peppers into thin, even strips and set aside. Pat the shrimp dry thoroughly to ensure they sear well without steaming.
Heat your cast iron skillet over medium-high heat until it's hot and shimmering, about 2-3 minutes. Add a tablespoon of olive oil and let it coat the pan evenly.
Add the sliced peppers to the hot skillet. Let them sear undisturbed for 2-3 minutes until the skins blister and edges begin to char slightly, then stir and cook for another 2 minutes, stirring occasionally, until they are evenly blistered and soft.
Remove the peppers from the skillet and set aside. Add another tablespoon of olive oil if needed, then carefully place the shrimp in the hot pan in a single layer. Cook for about 2 minutes on one side, until they turn pink and start to curl.
Flip the shrimp and cook for another 2 minutes until they are fully pink and opaque. In the last 30 seconds, add the minced garlic to the pan, stirring quickly to release its fragrant aroma without burning.
Return the blistered peppers to the skillet with the shrimp. Squeeze fresh lemon juice over the mixture and toss everything gently using a spatula to combine and coat the ingredients evenly. Cook for another minute until fragrant.
Remove the skillet from heat. Season with salt and black pepper to taste. Give everything a final toss, then transfer to a serving dish.
Serve immediately while hot, garnished with extra lemon wedges if desired. Enjoy the smoky, tender shrimp with the sweet, charred peppers for a lively and rustic meal.

Quick Tips for Perfect Shrimp with Peppers

Bolded mini-head: Use high heat to get those peppers blistered quickly, around 200°C/390°F, for smoky flavor.
Bolded mini-head: Keep peppers moving after adding to prevent burning—stirring every 30 seconds helps develop even char.
Bolded mini-head: Pat the shrimp dry thoroughly before cooking—this ensures a good sear and prevents steaming.
Bolded mini-head: Add garlic in the last 30 seconds of cooking—this keeps it fragrant without turning bitter or burnt.
Bolded mini-head: Squeeze lemon juice right after removing from heat—brightens flavors and balances smoky richness.
Bolded mini-head: Don’t overcrowd the pan—cook in batches if needed to maintain high heat and proper sear.
Bolded mini-head: Use tongs for turning peppers and shrimp—this avoids piercing the ingredients and losing juices.

Common mistakes and how to fix them

FORGOT to dry shrimp → Causes steaming, fix by patting dry with paper towels.
DUMPED peppers too early → Burnt peppers, turn down heat and add oil for better charring.
OVER-TORCHED garlic → Bitter taste, add garlic later or reduce heat for gentle sauté.
SKIPPED resting time → Shrimp can become rubbery, let dish sit 1-2 minutes before serving.

Quick Fixes and Pantry Swaps

If peppers aren’t blistering, turn up heat and give them a longer sear.
When shrimp overcooks, remove immediately and serve to avoid rubbery texture.
Splash a little water if garlic burns—this cools the pan quickly and prevents bitterness.
Patch burnt edges by scraping them off gently; avoid bitterness leaking into the dish.
Shield peppers from over-torching by moving them around constantly during char process.

Prep, store, and reheat tips

Prep the peppers: Slice and char the peppers ahead—store in an airtight container for up to 24 hours, their smoky aroma intensifies over time.
Thaw and dry shrimp: If using frozen, thaw in the fridge overnight and pat dry thoroughly; keeps them firm and ready for quick cookery.
Refrigerate leftovers: Store cooked shrimp and peppers in an airtight container for up to 2 days; gently reheat in a hot skillet until just warmed, watching for overcooking.
Reheating sensory note: Expect a slight loss of freshness, with peppers softening and shrimp becoming less plump; a quick splash of lemon helps revive flavor.

Shrimp With Peppers Recipe