Sautéed Shrimp with Spicy Tomato and Bell Pepper Ragout

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

Tender shrimp simmered in a vibrant, spicy tomato and bell pepper sauce, perfect over rice or crusty bread. This mediterranean-inspired seafood (gluten free) ready in about 40 minutes pairs large shrimp, peeled and deveined, olive oil, medium red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 small yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 14 oz canned crushed tomatoes
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 small finely chopped yellow onion and sauté for 3 minutes until softened and translucent.
2. Step 2: Add 4 minced garlic cloves and 1/2 tsp crushed red pepper flakes, cooking for 30 seconds until fragrant but not browned.
3. Step 3: Stir in 1 medium diced red bell pepper and 1 medium diced yellow bell pepper, cooking for 5 minutes until softened with slightly caramelized edges.
4. Step 4: Pour in 14 oz canned crushed tomatoes, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to medium-low and simmer for 10 minutes until sauce thickens and flavors meld.
5. Step 5: Add 1 lb large peeled and deveined shrimp to the skillet, stirring to coat with sauce. Cook for 4-5 minutes until shrimp turn pink and opaque, stirring occasionally.
6. Step 6: Remove from heat, stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice for brightness. Serve hot over rice or with crusty bread.