12 Delicious Shrimp Provencal Recipes for Every Occasion

There’s something undeniably magical about the way shrimp Provencal can transform a simple meal into a feast for the senses. Whether you’re whipping up a quick weeknight dinner or planning a special weekend gathering, these 12 recipes promise to bring the vibrant flavors of Provence right to your table. From cozy comfort dishes to light, seasonal delights, get ready to inspire your next culinary adventure. Let’s dive in!

Classic Shrimp Provencal with Garlic and Herbs

Just imagine sitting down to a plate of succulent shrimp, bathed in a fragrant garlic and herb sauce that transports you straight to the south of France. This Classic Shrimp Provencal is your ticket to a quick, yet utterly delicious, weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation, if you like)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (more if you’re a garlic lover)
• 1/2 cup dry white wine (a splash more for the chef)
• 1 tbsp tomato paste
• 1 tsp herbes de Provence (or a mix of dried thyme, basil, and rosemary)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 2 tbsp fresh parsley, chopped (for that fresh finish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the shrimp to the skillet, seasoning lightly with salt and pepper. Cook for 2 minutes per side, just until pink. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic. Cook for 30 seconds, stirring constantly, until fragrant but not browned.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
5. Stir in the tomato paste, herbes de Provence, and red pepper flakes. Cook for another minute to meld the flavors.
6. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional minute to heat through.
7. Sprinkle with fresh parsley before serving.

With its tender shrimp and aromatic sauce, this dish is a harmony of flavors that pairs beautifully with crusty bread or over a bed of fluffy couscous. Try serving it with a side of roasted vegetables for a complete meal that’s as vibrant as it is satisfying.

Spicy Shrimp Provencal with Chili Flakes

Now, imagine you’re craving something that’s both comforting and a bit adventurous. This Spicy Shrimp Provencal with Chili Flakes is your answer. It’s a dish that brings the warmth of Provence right to your kitchen, with a kick that’ll wake up your taste buds.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1/2 tsp chili flakes (adjust to taste)
• 1 cup cherry tomatoes, halved (any small tomato works)
• 1/4 cup white wine (dry works best)
• 1 tbsp butter (unsalted preferred)
• Salt to taste (start with 1/4 tsp)
• Fresh basil, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add shrimp to the skillet in a single layer. Cook for 2 minutes per side, until pink and slightly curled. Remove shrimp and set aside.
3. In the same skillet, add garlic and chili flakes. Cook for 30 seconds, stirring constantly to avoid burning.
4. Add cherry tomatoes to the skillet. Cook for 3 minutes, until they start to soften and release juices.
5. Pour in white wine, scraping the bottom of the skillet to deglaze. Let it simmer for 2 minutes to reduce slightly.
6. Return shrimp to the skillet. Add butter and stir until melted and shrimp are coated, about 1 minute. Season with salt.
7. Garnish with fresh basil before serving.

Mmm, the shrimp are juicy with a perfect bite, and the sauce is rich with a spicy kick. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop.

Shrimp Provenal with Olives and Capers

Now, imagine you’re craving something light yet flavorful, a dish that brings the taste of the Mediterranean right to your kitchen. This Shrimp Provencal with Olives and Capers is just that—a simple, vibrant meal that’s perfect for any night of the week.

Ingredients

• 1 lb large shrimp, peeled and deveined (keep tails on for presentation if you like)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 1/2 cup dry white wine (substitute with chicken broth if preferred)
• 1 tbsp butter (for richness, optional)
• Salt and freshly ground black pepper (to taste)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until they turn pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic. Cook for 30 seconds, or until fragrant, being careful not to burn it.
4. Stir in the olives and capers, cooking for another minute to blend the flavors.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
6. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional minute to heat through.
7. Remove from heat and stir in the butter until melted. Season with salt and pepper to taste.
8. Sprinkle with fresh parsley before serving.

Out of the skillet, this dish boasts a beautiful balance of briny, buttery, and fresh flavors. Serve it over a bed of fluffy couscous or with crusty bread to soak up every last drop of the delicious sauce.

Creamy Shrimp Provencal with White Wine Sauce

Craving something fancy but easy? This creamy shrimp Provencal with white wine sauce is your weeknight hero. You’ll love how the tender shrimp mingle with garlic, herbs, and a silky sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 cup heavy cream
• 1 tbsp butter (unsalted, for control)
• 1 tsp Herbes de Provence (or Italian seasoning)
• Salt and pepper (adjust to taste)
• 1/4 cup chopped parsley (fresh is best)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp in a single layer. Cook for 2 minutes per side until pink. Remove shrimp to a plate.
3. In the same skillet, add butter and garlic. Cook for 30 seconds until fragrant but not brown.
4. Pour in white wine. Simmer for 2 minutes to reduce slightly, scraping up any browned bits.
5. Stir in heavy cream and Herbes de Provence. Simmer for 3 minutes until slightly thickened.
6. Return shrimp to the skillet. Cook for 1 minute to warm through. Season with salt and pepper.
7. Garnish with chopped parsley before serving.

Serve this luscious dish over pasta or with crusty bread to soak up every drop of that creamy sauce. The shrimp stays juicy, and the sauce? Absolutely divine.

Shrimp Provencal Pasta with Fresh Basil

Even if you’re not a seasoned chef, this Shrimp Provencal Pasta with Fresh Basil is a breeze to whip up. It’s packed with flavors that’ll transport you straight to the Mediterranean coast, no passport needed.

Ingredients

• 8 oz pasta (linguine or spaghetti works great)
• 1 lb shrimp, peeled and deveined (size 26-30 for best texture)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 cup cherry tomatoes, halved (they add a sweet pop)
• 1/2 cup white wine (a dry variety like Sauvignon Blanc)
• 1/4 cup fresh basil, chopped (don’t sub dried here)
• Salt and pepper (adjust to taste)
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes. Cook until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add cherry tomatoes and cook until they start to soften, about 2 minutes. Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 3 minutes.
5. Return shrimp to the skillet, add the drained pasta, and toss everything together. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
6. Stir in fresh basil just before serving. Tip: Adding basil at the end preserves its vibrant color and flavor.

Great for a quick weeknight dinner or a fancy date night at home, this dish boasts a perfect balance of juicy shrimp, al dente pasta, and a light, flavorful sauce. Try serving it with a sprinkle of Parmesan and a side of crusty bread to soak up every last drop.

Quick and Easy Shrimp Provencal Stir Fry

Now, who doesn’t love a dish that’s both quick to whip up and bursting with flavor? This shrimp Provencal stir fry is your ticket to a delicious meal without the fuss, perfect for those busy weeknights.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced (more if you love garlic)
• 1/4 cup white wine (substitute with chicken broth if preferred)
• 1 tsp herbes de Provence (adjust to taste)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add cherry tomatoes and garlic. Sauté for 2 minutes, until tomatoes start to soften.
4. Pour in white wine and sprinkle herbes de Provence over the tomatoes. Let simmer for 3 minutes, allowing the sauce to reduce slightly.
5. Return the shrimp to the skillet. Toss everything together and cook for another minute to heat through. Season with salt and pepper.
6. Garnish with fresh basil leaves before serving.

Absolutely delightful, this stir fry brings a tender texture to the shrimp with a sauce that’s both light and flavorful. Serve it over a bed of quinoa or with crusty bread to soak up every last bit of that Provencal goodness.

Shrimp Provencal with Sun-Dried Tomatoes

Oh, you’re going to love this Shrimp Provencal with Sun-Dried Tomatoes. It’s a vibrant, flavorful dish that brings a taste of the Mediterranean right to your kitchen, perfect for a quick weeknight dinner or a fancy weekend feast.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
• 1/2 cup white wine (a dry variety works best)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the shrimp to the skillet, seasoning lightly with salt and pepper. Cook for 2 minutes per side, just until pink. Remove shrimp and set aside.
3. In the same skillet, add the garlic and red pepper flakes. Cook for 30 seconds, stirring constantly to avoid burning.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
5. Stir in the sun-dried tomatoes and thyme, cooking for another minute to blend the flavors.
6. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional minute to heat through.
7. Garnish with fresh parsley before serving.

Zesty and aromatic, this dish pairs beautifully with crusty bread or over a bed of al dente pasta. The sun-dried tomatoes add a sweet tanginess that complements the succulent shrimp perfectly, making every bite a delight.

Baked Shrimp Provencal with Parmesan Crust

Zesty and full of flavor, this dish brings a touch of the French countryside to your table without any fuss. You’ll love how the Parmesan crust adds a crispy, golden finish to the tender shrimp.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 cup dry white wine (substitute with chicken broth if preferred)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/2 cup grated Parmesan cheese (freshly grated for best melt)
• 1/2 cup panko breadcrumbs
• 1 tbsp lemon zest (about 1 lemon)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm 2 tbsp of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning lightly with salt and pepper. Cook for 2 minutes per side until they just start to turn pink.
4. Pour in the white wine, scraping any bits off the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
5. Transfer the shrimp and sauce to the prepared baking dish. Scatter the cherry tomatoes and basil over the top.
6. In a small bowl, mix together the Parmesan, panko, and lemon zest. Sprinkle this mixture evenly over the shrimp.
7. Bake in the preheated oven for 10-12 minutes, or until the topping is golden and the shrimp are cooked through.
8. Let it sit for a couple of minutes before serving. Garnish with additional fresh basil if desired.

Light and flavorful, the shrimp are perfectly tender with a crispy, cheesy topping. Serve it over a bed of linguine or with crusty bread to soak up the delicious sauce.

Shrimp Provencal Salad with Lemon Vinaigrette

Just imagine sitting down to a bright, flavorful dish that screams summer. This Shrimp Provencal Salad with Lemon Vinaigrette is your ticket to a light, refreshing meal that’s packed with flavor.

Ingredients

• 1 lb shrimp, peeled and deveined (size 26-30, for even cooking)
• 2 cups mixed greens (or any salad greens you prefer)
• 1/2 cup cherry tomatoes, halved (adds a sweet pop)
• 1/4 cup Kalamata olives, pitted (for a briny kick)
• 1/4 cup red onion, thinly sliced (soak in cold water to mellow the bite)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp Dijon mustard (helps emulsify the vinaigrette)
• 1 garlic clove, minced (adjust to taste)
• Salt and pepper (to taste)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette. Set aside.
2. Heat a large skillet over medium-high heat. Add shrimp in a single layer, cooking for 2-3 minutes per side until pink and opaque.
3. Remove shrimp from heat and let cool slightly before adding to the salad.
4. In the same bowl with the vinaigrette, add mixed greens, cherry tomatoes, Kalamata olives, and red onion. Toss gently to coat.
5. Top the salad with the cooked shrimp. Serve immediately.

Perfect for those warm evenings when you want something light yet satisfying. The crisp greens, juicy tomatoes, and tender shrimp come together with the tangy vinaigrette for a dish that’s as beautiful as it is delicious. Try serving it with a crusty baguette to soak up every last drop of dressing.

Shrimp Provencal Soup with Crusty Bread

You’re going to love this Shrimp Provencal Soup with Crusty Bread—it’s like a cozy hug in a bowl, perfect for those days when you crave something hearty yet elegant.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white works fine)
• 2 cloves garlic, minced (adjust to taste)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 4 cups chicken broth (low sodium preferred)
• 1 tsp herbes de Provence (or a mix of thyme, basil, and oregano)
• 1/2 cup heavy cream (for richness, optional)
• Salt and pepper (adjust to taste)
• 1 loaf crusty bread (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Pour in diced tomatoes with their juices and chicken broth, then bring to a simmer.
5. Add herbes de Provence, salt, and pepper, then let the soup simmer for 10 minutes to meld flavors.
6. Add shrimp and cook until they turn pink and opaque, about 3-4 minutes.
7. Stir in heavy cream for a richer soup, if using, and heat through for 1 minute.
8. Serve hot with slices of crusty bread on the side for dipping.

This soup boasts a velvety texture with the shrimp adding a sweet, briny contrast. Try garnishing with a sprinkle of fresh parsley or a drizzle of olive oil for an extra touch of elegance.

Shrimp Provencal Pizza with Goat Cheese

Vibrant flavors meet comfort food in this Shrimp Provencal Pizza with Goat Cheese. You’ll love how the juicy shrimp and aromatic herbs pop against the creamy goat cheese, all on a crispy crust.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup tomato sauce (homemade or your favorite jarred)
• 1/2 lb shrimp, peeled and deveined (size 26-30, for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup red onion, thinly sliced (soak in water for 5 mins to mellow the bite)
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp herbes de Provence (adjust to taste)
• 4 oz goat cheese, crumbled
• 1/4 cup fresh basil, chopped (add at the end for freshness)

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Transfer to a piece of parchment paper.
3. Spread tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
4. In a bowl, toss shrimp with 1 tbsp olive oil, garlic, and herbes de Provence. Set aside.
5. Scatter red onion and cherry tomatoes over the sauce. Top with the seasoned shrimp.
6. Drizzle the remaining 1 tbsp olive oil over the pizza. Bake for 10-12 minutes until the crust is golden and shrimp are pink.
7. Remove from oven and immediately sprinkle with goat cheese and fresh basil.
8. Let sit for 2 minutes before slicing to allow the cheese to soften slightly.

Unbelievable how the tangy goat cheese melts into the warm shrimp and tomatoes. The crust stays perfectly crisp, making every bite a delightful contrast. Try serving with a light arugula salad for a complete meal.

Shrimp Provencal Skewers with Grilled Vegetables

Hey, you’re going to love these Shrimp Provencal Skewers with Grilled Vegetables. They’re perfect for a summer BBQ or a fancy dinner at home, and guess what? They’re super easy to make.

Ingredients

• 1 lb large shrimp, peeled and deveined (keep the tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Provencal herb blend (adjust to taste)
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 yellow squash, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch pieces
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, toss the shrimp with olive oil, Provencal herb blend, salt, and pepper until evenly coated.
3. Thread the shrimp and vegetables onto skewers, alternating between shrimp and different vegetables for variety.
4. Place the skewers on the grill. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
5. Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
6. Tip: Don’t overcrowd the skewers. Leave a little space between each piece for even cooking.
7. Tip: Use a grill basket for the vegetables if they’re falling through the grates.
8. Remove from the grill and let rest for a minute before serving.

Look at those beautiful skewers! The shrimp are juicy with a hint of herbs, and the veggies have that perfect smoky char. Serve them over a bed of couscous or with a side of garlic aioli for dipping.

Conclusion

Lovingly curated, this roundup of 12 Delicious Shrimp Provencal Recipes offers something for every occasion, from cozy weeknights to festive gatherings. We hope these dishes inspire your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!