Start by slicing the bell peppers into strips about half a centimeter thick. Mince the garlic cloves finely so they release their aroma quickly.
Heat your large skillet or cast-iron pan over medium-high heat until it’s hot and shimmering, about 2 minutes. Add the olive oil and swirl to coat the bottom.
Add the sliced peppers to the pan and cook, stirring occasionally, for about 4-5 minutes until they start blistering and turn golden brown in spots. The peppers should soften and release a sweet aroma.
Push the peppers to one side of the pan and add the minced garlic to the empty space. Cook for 30 seconds, stirring constantly, until fragrant and just beginning to brown.
Make space in the pan and add the shrimp in a single layer. Let them sear undisturbed for about 2 minutes until they turn pink and start to firm up.
Flip the shrimp and cook for another 2 minutes until they are opaque and tender, with a slight jiggle. They should be pink and slightly charred at the edges.
Pour in the lemon juice, sprinkle the red pepper flakes, and season with salt and pepper. Stir everything together for about 1 minute until fragrant and well coated.
Remove the pan from heat and let the dish rest for a minute. The peppers should be caramelized and smoky, and the shrimp plump and juicy.
Serve hot, garnished with extra lemon or herbs if desired, and enjoy the vibrant flavors and textures of this simple, smoky seafood dish.
