Roasted Shrimp with Romesco Sauce
Bring a burst of Mediterranean flavor to your table with this Roasted Shrimp with Romesco Sauce recipe. Succulent, oven-roasted shrimp are seasoned with smoky paprika and roasted to perfection in just 10 minutes, making this dish both quick and elegant. The star of the plate is the rich and velvety Romesco sauce, blended from smoky roasted red peppers, toasted almonds, and a hint of garlic for a nutty, tangy depth. Garnished with fresh parsley and served with zesty lemon wedges, this dish is perfect as an appetizer or a light dinner. Naturally gluten-free and packed with bold flavors, it’s a fuss-free way to impress at any gathering. Whether you're seeking an easy weeknight meal or a showstopping dish for guests, this recipe delivers on both flavor and simplicity!
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Recipe Information
Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup jarred roasted red peppers, drained
- 0.25 cup toasted almonds
- 2 cloves garlic cloves, minced
- 1 tablespoon red wine vinegar
- 0.5 teaspoon sweet paprika
- 0.25 teaspoon cayenne pepper (optional)
- 0.25 cup extra virgin olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 wedges lemon wedges (for serving)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
In a large bowl, combine the shrimp, 1 tablespoon of olive oil, smoked paprika, salt, and black pepper. Toss until the shrimp are evenly coated, then arrange them in a single layer on the prepared baking sheet.
Roast the shrimp in the oven for 8-10 minutes, or until they are pink, firm, and opaque. Remove from the oven and set aside.
While the shrimp are roasting, prepare the Romesco sauce. In a food processor, combine the roasted red peppers, toasted almonds, minced garlic, red wine vinegar, sweet paprika, and cayenne pepper (if using). Blend until smooth.
With the food processor running, slowly drizzle in the 1/4 cup of extra virgin olive oil until the sauce is fully emulsified. Taste and adjust seasoning if needed.
To serve, spoon a generous amount of Romesco sauce onto each plate, then top with the roasted shrimp.
Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the shrimp.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 13.8 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1609 mg | 34% | |
*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.
