How to Make Spicy Shrimp with Romesco Sauce (easy 20 minute tapas recipe) 🦐 🌶️

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while being more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: canned roasted red peppers

Canned peppers save time and money.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

In a dry pan, lightly toast the blanched almonds on medium-high heat for 5 minutes. Stir well to stop them from burning. Allow almonds to cool before moving on to the next step.

In a blender or food processor, add the roasted red peppers, tomato, garlic, vinegar, and smoked paprika, as well as the toasted almonds.

Buzz for 3 minutes or until smooth.

With the food processor running, slowly drizzle in the olive oil to achieve the desired consistency. A good texture should slowly drip from a spoon.

Season with some salt and cracked black pepper to taste. Add some spice with some crushed chili or cayenne pepper as you like. Transfer sauce into a bowl for use later.

Remove the head and shells down to the tail. Keep the tail on as they are handy for dipping into the sauce later. Use a sharp knife to cut lengthways down the top spine of the shrimp. Remove the vein and rinse your cleaned shrimp in some fresh water. Pat dry on some paper towel before cooking.

Add a splash of oil to a skillet and heat until hot.

Cook the shrimp on both sides for around 5 minutes or until they have turned opaque and pink/red in color. Remove from the heat and sprinkle some cayenne pepper or Nora pepper flakes over them. Set cooked shrimp aside.

Cut or break up some baguette and add to a plate or platter.

Add the shrimp and romesco sauce.

Garnish with some fresh chopped parsley, season to taste with some salt and pepper, and serve with a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens