Shrimp Peperonata

By Sheela Prakash

Published August 26, 2026

  • Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
40 min
Rating
5(44)
Comments
Read comments

Inspired by peperonata, the classic Southern Italian summer dish of stewed bell peppers, a slinky mix of sweet peppers and red onion flecked with briny capers is the bed for seared shrimp in this one-pan dinner. Tomato paste gives the tender vegetables depth while a generous splash of vinegar stirred in at the end balances the flavors and adds tang. Serve the whole thing straight from the skillet with crusty bread for lazy summer eating at its best, or spoon it over rice, orzo or creamy polenta.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 pound large shrimp, peeled and deveined

  • Salt and black pepper

  • 4 tablespoons extra-virgin olive oil, divided

  • 3 medium red, yellow or orange bell peppers, or a combination (about 1 ½ pounds), thinly sliced

  • 1 medium red onion, thinly sliced 

  • 2 garlic cloves, thinly sliced

  • 3 tablespoons tomato paste

  • 2 tablespoons capers

  • 1 ½ cups water

  • 1 tablespoon red or white wine vinegar

  • Chopped fresh parsley or basil (optional), to garnish

  • Cooked white rice, orzo or polenta, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 183 milligrams cholesterol; 339 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 5 grams fiber; 1114 milligrams sodium; 27 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Pat the shrimp dry and season with salt and pepper. In a large (12-inch) skillet, heat 1 tablespoon of olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Transfer the shrimp to a plate.

  2. Step 2

    Heat the remaining 3 tablespoons of olive oil in the skillet. Add the peppers, onion and garlic. Season with salt and pepper, and cook, stirring occasionally, until the peppers have softened and the onion is lightly caramelized, 5 to 7 minutes.

  3. Step 3

    Add the tomato paste and capers and cook, stirring occasionally, until the tomato paste has darkened and starts to caramelize in a few spots and stick to the bottom of the pan, about 2 minutes.

  4. Step 4

    Stir in 1 ½ cups of water, scraping up any browned bits on the bottom of the pan with a wooden spoon. Bring to a simmer then reduce the heat to medium and continue to simmer, stirring occasionally, until the peppers are very tender and slinky and most but not all of the liquid has evaporated, about 15 minutes. 

  5. Step 5

    Add the shrimp and any juices on the plate and stir gently until warmed through, about 1 minute. 

  6. Step 6

    Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve spooned over cooked rice, orzo or polenta and garnish with parsley or basil, if using.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
44 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

@drakebaer

I’ll add a prequel when I make it tonight: Shell the shrimp and put the shells in a pressure cooker with some salt, celery, onions, garlic for 15 minutes, a step which actually will take about 40 minutes, allowing for natural release. I’ll get the rice going, prep the onions/peppers/garlic and make a salad for the first 20 minutes. Then I’ll start the recipe as written, subbing the shrimp broth for water in step 6.

SueW

@@drakebaer So - you actually haven't made it yet?

Kate

Made exactly as written. Definitely punches above its weight. Super easy, super delicious. I served with a baguette I had cleverly just made and basil from the garden. My husband and I split it between two bowls, ripped the bread in half, opened a bottle of wine and had a wonderful Saturday dinner.

Meg

I made this as written, adding around 1/4 cup torn Castelvetrano olives to the mix as the peppers cooked down. It definitely needs more acid, either another Tbsp of vinegar at the end or some white wine added earlier on. I would also appreciate some heat to balance out the sweetness of the peppers, perhaps through some crushed red pepper. I served this over couscous and topped it off with basil. I’d make it again with the suggested modifications.

Nora

Thought taste of vinegar was too strong. Made as directed but next time I’d either add half what recipe calls for or add it earlier so flavor mellows a bit.

Kate

Made exactly as written. Definitely punches above its weight. Super easy, super delicious. I served with a baguette I had cleverly just made and basil from the garden. My husband and I split it between two bowls, ripped the bread in half, opened a bottle of wine and had a wonderful Saturday dinner.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.