Name: Grilled Shrimp with Romesco Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4-6 servings
Ingredients: 1/2 cup slivered almonds, toasted; 16 ounces roasted red peppers, drained; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1/2 of a lemon, juiced; 2 teaspoons smoked paprika; 1 clove of garlic; 1/4 cup flat leaf parsley; Kosher salt and fresh ground black pepper to taste; 1 pound extra large shrimp (16-20 per pound), peeled and deveined, tail on; Olive oil, kosher salt and fresh ground black pepper to taste

Grilled Shrimp with Romesco Sauce will be a summer favorite! Highly addicting, easy to make and perfect to serve as an appetizer or light dinner.

Hands down, shrimp is one of my favorite appetizers. It’s actually a little embarrassing how many I can eat in one sitting. Not only do I love eating them, I love serving them at parties because they’re so quick and easy to prepare. These Grilled Shrimp with Romesco Sauce will be a hit all summer long!

There are so many ways to prepare shrimp, but grilling them is my favorite way. I love the smoky, char-grilled flavor they get and they only take 2-3 minutes to cook.

Of course grilling isn’t always an option. I was actually standing out in the rain the day I grilled these shrimp. When the weather isn’t ideal or if you don’t have a grill I suggest roasting them in the oven. I’ve made this Roasted Shrimp Cocktail multiple times when our grill has been covered in snow.

There’s nothing fancy about the ingredients used for my grilled shrimp. It’s simply, olive oil, salt and pepper. The fanciness comes from the Romesco sauce.

If you’re not familiar with Romesco sauce, let me familiarize you with it. It’s a simple, but incredibly flavorful sauce or dip made from almonds, roasted red peppers, garlic, lemon juice, parsley and olive oil. Sometimes it’s thickened with bread, but I didn’t feel like it was necessary and skipped it. Doing so makes it a great option for those of you who are gluten-free.

Another flavor addition you’ll find in my Romesco sauce is the addition of smoked paprika. You’re already getting a little smoky flavor from the roasted red peppers, but the smoked paprika really takes it up a notch.

The sauce is made in the food processor, although I’m sure a high speed blender would work too. Nothing needs to be chopped, just throw it all in an purée until mostly smooth.

I’ve listed a few tips for grilling the shrimp below. Give these easy Grilled Shrimp with Romesco Sauce a try at your next party or anytime you’re in the mood for some tasty shrimp and dip!

Tips for Grilling Shrimp

Skewer the shrimp. It takes a few minutes, but will save you the hassle of flipping them individually on the grill. You’re also far less likely to have them drop between the grill grates.
Be sure to oil the grill grates. Shrimp will stick and tear to grill grates that aren’t properly oiled.
Shrimp only take 3-4 minutes total (1 1/2 – 2 minutes per side) to cook, depending on the size you use. They should be lightly golden brown on both sides and opaque. Once that happens get them off the heat immediately to prevent them from overcooking and becoming rubbery.

More Easy Shrimp Appetizers

Lemon Dill Grilled Shrimp with Herb Yogurt Sauce

Grilled Shrimp with Citrus Marinade

Tequila Lime Shrimp Taco Bites