Grilled Garlic Shrimp with Romesco Sauce
Elevate your next grilling session with this irresistible Grilled Garlic Shrimp with Romesco Sauce recipe! Juicy jumbo shrimp are marinated in a zesty blend of olive oil, garlic, lemon juice, and paprika, then perfectly grilled to achieve a subtle smokiness and char. The star of the dish is the bold, velvety Romesco sauce, made with roasted red peppers, toasted almonds, and smoked paprika for a tangy, nutty, and slightly smoky finish. This quick, 30-minute recipe is an effortless way to impress guests or upgrade a weeknight dinner. Serve these succulent shrimp skewers with the vibrant sauce for dipping or drizzling, and garnish with fresh parsley or lemon wedges to add a burst of color and freshness. Perfect as an appetizer or main course, this dish is packed with Mediterranean-inspired flavors that will transport your taste buds to sunnier shores.
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Recipe Information
Ingredients
- 1 pound Jumbo shrimp, peeled and deveined
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 cup Roasted red peppers, jarred or freshly roasted
- 0.5 cup Almonds, toasted
- 1 Tomato, roughly chopped
- 2 tablespoons Red wine vinegar
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt (for Romesco sauce)
- 0.25 cup Olive oil (for Romesco sauce)
Instructions
In a medium bowl, whisk together olive oil, minced garlic, lemon juice, paprika, salt, and black pepper to make the marinade.
Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15 minutes to marinate.
While the shrimp is marinating, prepare the Romesco sauce. In a blender or food processor, combine roasted red peppers, toasted almonds, chopped tomato, red wine vinegar, smoked paprika, and salt. Blend until smooth.
While blending, slowly drizzle in olive oil to emulsify the Romesco sauce. Adjust seasoning to taste and set aside.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Thread the marinated shrimp onto skewers, leaving a bit of space between each piece for even cooking. If using wooden skewers, soak them in water for 30 minutes prior to use to prevent burning.
Grill the shrimp for 2-3 minutes per side, until they are opaque and have a light char. Do not overcook.
Remove the shrimp from the grill and transfer to a serving platter.
Serve the grilled garlic shrimp alongside the Romesco sauce for dipping or drizzling. Garnish with fresh parsley or lemon wedges, if desired.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
