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Romesco sauce uses

Grilled Shrimp With Three Sauces

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 or more 1x
  • Category: Appetizer
  • Method: Grilled
  • Cuisine: Australian

Description

Learn how to make easy grilled shrimp in a pan together with three fabulous sauces: red pepper Romesco, curry aioli and green avocado sauce. This is a festive, party shrimp recipe that your guests will love!


Scale

Ingredients

450-500 g / 1 lbĀ  raw shrimp or prawns, peeled
2 tbsp olive oil
A little salt and pepper
Romesco sauce (red)
1 cup sliced pickled red peppers (similar to these)
1/2 cup toasted almond flakes
2 cloves garlic, diced
Juice of 1/2 lime or lemon
1/4 cup olive oil
1/4 cup water
1/4 tsp salt
Curry Aioli Sauce
3-4 tbsp mayonnaise
2 tbsp plain yoghurt or dairy-free alternative
1 clove garlic, diced
1/2 tsp turmeric powder
1 tsp curry powder
1/4 tsp hot mustard (optional, can be regular)
Green Avocado Sauce
1 ripe avocado, scooped and diced
1/2 cup coriander/cilantro leaves
2-3 slices of green or red chili
1 tbsp chopped spring onions/scallions
1 clove garlic, diced
Juice of 1/2 lime
1/4 tsp salt
2 tbsp olive oil
2-3 tbsp water

Instructions

  • Make the sauces first. For the red and the green sauce, I used a food processor. Add all ingredients and whiz together to process. I stop and open the lid a couple of times to scrape the bits off the sides and to stir the sauce slightly, then whiz again to make sure everything is incorporated and blended.
  • The Romesco sauce doesn’t have to be completely smooth, it should have a little texture. For the green sauce, you can add a little more water if you like it thinner.
  • For the curry ahioli sauce, I used a small blender beccause it’s a smaller batch. You can also whisk all ingredients in a bowl as you don’t need to process any firm ingredients. Use grated garcli in this case.
  • How to cook the shrimp. Heat a large frying pan or a griddle pan over medium-high heat. Once really hot, add the olive oil. Add the shrimp in two batches, as to not overcrowd the pan. Cook for 1 minute on each side, until they change coloul and get that little golden glow. Season with just a touch of salt and pepper and transfer to a bowl.
  • You can plate the cooked shrimp on a large platter with all three sauces or pick one of the sauces and go with that.

Notes

Store leftover sauces in the fridge for 4-5 days (1-2 days for the avocado sauce!). Below nutritional breakdown is for the shrimp without sauces.

Romesco sauce nutrition (per 2 tablespsoons): 169 cal, 15 g fat, 5.5 g carbs, 2 g fibre, 3 g protein.

Curry aioli sauce (per 1 tbsp): 65 cals, 6 g fat, 0.5 g carbs, 0.7 g protein.

Green avocado sauce (per 1 tbsp): 80 cals, 8 g fat, 2.5 g carbs, 1.5 g fibre, 0.5 g protein.

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