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Italian Shrimp and Peppers

I recently went to WholeFoods in Reno and spent some time getting some amazing meat and seafood that we aren’t able to even come close to in Gardnerville. I have been craving some really good shrimp for the past few months, but can never seem to find any decent looking ones in our local grocery stores. So I decided to grab some when I was at WholeFoods, and they were on sale! Bonus!

Once I had the shrimp, I remembered that I had this recipe that I almost always make when I get shrimp, unless I’m planning on just grilling them on the barbeque. I have had this recipe for a really long time and I can’t get enough of it whenever I make it. It’s pretty quick to make, especially if you’re an efficient chopper, thanks to the fact that shrimp take such little time to cook!

When I first saw this recipe, I wasn’t sure how it was going to turn out. With all those peppers and onions I thought it would be like fajitas or something, but boy was I wrong! This dish ends up tasting like something an old Italian lady who lives in an Italian seaside town would whip up for her guests, or at least that’s what my imagination comes up with. It works, right? :) It’s a nice light dish, full of flavor, and really healthy for you. Can’t beat that!

A few things worth mentioning before you make it: I suggest using the biggest skillet pan you have to make this. like this one: Cuisinart 12-Inch Skillet with CoverI am always struggling to keep all the peppers and things in the pan, and I have a skillet that is bigger than a lot of people have in their kitchens (it’s 12 inches, I just measured it for you), so keep that in mind. Also, make sure you try and slice the onions and peppers really thin. They’ll cook better that way, and are easier to eat! Lastly, don’t forget to add the splash of balsamic before serving. It’s essential in order to get the full flavor of the dish. I forgot to do it one time and there was definitely something missing.

Well, that’s it for now! I hope you enjoy this recipe as much as I do!

Italian Shrimp with Peppers

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 4 servings

about 1.5 cups




  • 1 large onion, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 6 garlic cloves, slivered
  • 2 plum tomatoes, chopped
  • 2 t. chopped fresh oregano, or 1 T. dried (I always end up using dried and it works great)
  • 1/2 t. crushed red pepper (I often add a bit more for a little extra 'kick')
  • 1 pound medium shrimp, peeled and deveined
  • balsamic vinegar

How To Create This Masterpiece

  1. Spray a large nonstick skillet with olive oil nonstick spray or add about 1 T regular olive oil to the pan and set over medium heat. Add the onion and bell peppers and cook, stirring frequently, until softened, about 4 minutes.
  2. Add the garlic and cook, stirring constantly, until just fragrant, about 30 seconds to 1 minute.
  3. Add the tomatoes, oregano, crushed red pepper flakes, and cook, stirring frequently, until the tomatoes soften, about 2 minutes.
  4. Add the shrimp and cook, stirring frequently, until just opaque in the center, about 5 minutes.
  5. Plate each portion and drizzle with about 1 teaspoon of balsamic vinegar before serving.


(note: all nutritional info is estimated) 15g carbs 4g fiber 20 g protein


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