Southern Smothered Shrimp & Peppers

When you want something saucy, bold, and comforting without making dinner complicated, this smothered shrimp recipe brings that Southern flavor with tender shrimp, peppers, tomatoes, and a rich seasoned gravy. It’s the kind of one-skillet meal that tastes like it simmered all afternoon, but it’s ready in well under an hour.

The shrimp are seared quickly so they stay tender, then set aside while the peppers, onion, and tomatoes build the base of a rich, Cajun-spiced gravy. A splash of broth and Worcestershire sauce rounds everything out, and the shrimp go back in right at the end just to warm through — so they never turn rubbery. Serve it over rice, mashed potatoes, or with crusty bread to soak up every bit of the sauce.

Tips and Tricks for Making Smothered Shrimp & Peppers

• Don’t overcook the shrimp: Sear just until pink, about 1 to 2 minutes per side, then pull them out. They only need a couple more minutes at the end to warm back through.
• Use the same skillet: Cooking the peppers and building the sauce in the skillet you seared the shrimp in picks up all that flavor left behind.
• Thicken to your liking: The cornstarch slurry is optional — skip it for a lighter, brothier sauce, or add it for a thicker, gravy-style finish.
• Choose your seafood wisely: Shell-on shrimp add extra flavor if you don’t mind peeling at the table; peeled and deveined is easiest for a quick weeknight version.

Ingredients

• 1 lb large shrimp, shell on or peeled and deveined
• 2 tbsp olive oil
• 1 tbsp butter
• 1 large onion, chopped
• 1 green bell pepper, sliced
• 1 orange bell pepper, sliced
• 3 cloves garlic, minced
• 1 cup cherry tomatoes
• 2 tbsp tomato paste
• 2 cups seafood or chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning
• ½ tsp dried thyme
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1 tbsp cornstarch mixed with 2 tbsp water, optional for thickening
• Fresh parsley, chopped
• Salt, to taste

Instructions

• Season the shrimp. Season the shrimp with Cajun seasoning and smoked paprika.
• Sear the shrimp. Heat the olive oil and butter in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, until just pink. Remove and set aside.

• Cook the peppers. In the same skillet, sauté the onion, green bell pepper, and orange bell pepper for 5 to 6 minutes, until softened.

• Add garlic and tomatoes. Stir in the garlic and cook for 30 seconds. Add the cherry tomatoes and tomato paste, then cook for 2 to 3 minutes until the tomatoes begin to soften.

• Build the sauce. Pour in the broth and Worcestershire sauce. Add the thyme, onion powder, garlic powder, black pepper, and salt to taste.
• Simmer until rich. Let the sauce simmer for 8 to 10 minutes so the peppers soften and the flavors come together.
• Thicken if needed. For a thicker gravy, stir in the cornstarch slurry and simmer for 2 minutes, until the sauce thickens.
• Return the shrimp. Add the shrimp back to the skillet and cook for 2 to 3 minutes, just until heated through.
• Garnish and serve. Sprinkle with fresh parsley and serve hot over steamed rice, mashed potatoes, or with crusty bread.

FAQs

Southern Smothered Shrimp & Peppers

Tender shrimp and peppers simmered in a rich, Cajun-spiced gravy — an easy Southern seafood dinner ready in under an hour.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Ingredients Method Notes

Ingredients

  

• 1 lb large shrimp shell on or peeled and deveined
• 2 tbsp olive oil
• 1 tbsp butter
• 1 large onion chopped
• 1 green bell pepper sliced
• 1 orange bell pepper sliced
• 3 cloves garlic minced
• 1 cup cherry tomatoes
• 2 tbsp tomato paste
• 2 cups seafood or chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning
• ½ tsp dried thyme
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1 tbsp cornstarch mixed with 2 tbsp water optional for thickening
• Fresh parsley chopped
• Salt to taste

Method

 

1. Season the shrimp. Season the shrimp with Cajun seasoning and smoked paprika.
2. Sear the shrimp. Heat the olive oil and butter in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, until just pink. Remove and set aside.
3. Cook the peppers. In the same skillet, sauté the onion, green bell pepper, and orange bell pepper for 5 to 6 minutes, until softened.
4. Add garlic and tomatoes. Stir in the garlic and cook for 30 seconds. Add the cherry tomatoes and tomato paste, then cook for 2 to 3 minutes until the tomatoes begin to soften.
5. Build the sauce. Pour in the broth and Worcestershire sauce. Add the thyme, onion powder, garlic powder, black pepper, and salt to taste.
6. Simmer until rich. Let the sauce simmer for 8 to 10 minutes so the peppers soften and the flavors come together.
7. Thicken if needed. For a thicker gravy, stir in the cornstarch slurry and simmer for 2 minutes, until the sauce thickens.
8. Return the shrimp. Add the shrimp back to the skillet and cook for 2 to 3 minutes, just until heated through.
9. Garnish and serve. Sprinkle with fresh parsley and serve hot over steamed rice, mashed potatoes, or with crusty bread.

Notes

Shrimp choice: Shell-on shrimp add extra flavor during searing; peeled and deveined shrimp make for a quicker, fuss-free version.

Make ahead: The pepper and tomato sauce base can be made up to a day ahead and reheated gently before adding freshly seared shrimp.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.