Easy grilled or pan-fried shrimp served with three festive sauces: red Romesco, golden curry aioli and zesty green avocado. I like to refer to this dish as ‘party shrimp’ because it’s great as finger food with a glass of wine or as a starter for your next dinner party. This recipe is gluten-free, paleo, low-carb and Whole30-friendly.
Whether you call them shrimp or prawns doesn’t matter for this spectacular finger-food recipe. You can jumbo king prawns or smaller-sized shrimp, which are flash-grilled in a frying pan with just a touch of salt and pepper. The stars of the recipes are the three sauces.
I wanted to create a little trio of colours to reflect the festive season, so I opted for green, red and golden yellow. All three sauces can be made ahead of time and leftovers are fantastic as condiments. Of course, you don’t have to make all three. Choose the one you like best and go with that. They will also go well with chicken or beef kebobs, grilled halloumi, tofu and veggie kebobs or whatever you’re serving.
How To Make Grilled Shrimp With Three Sauces
Here is a quick video to show you how I make grilled shrimp or prawns directly in a frying pan. You will also see how I make all three sauces, two of which are done using a food processor and one with a blender. If you don’t have either, fine chopping and whisking skills will be required.
Below, you will find more details about each of the sauces and the full recipe with ingredients and nutritional breakdown for shrimp and all the sauces individually.
Red Pepper Romesco Sauce
I fell in love with Romesco sauce in Spain and have been making it at home ever since. It’s a bright, zesty sauce made with roasted red peppers or tomatoes, almonds or other nuts, olive oil, vinegar, and a touch of garlic. There are many variations, of course, but this is my super simple recipe. It’s paleo, Whole30 and vegan-friendly.
I use roasted pickled peppers you can get in a jar from the conserves and pickles section of the supermarket. Alternatively, you can roast or bake a whole red pepper or two in the oven ahead of time. I used a little lime juice, but you can also use lemon juice, apple cider vinegar or any other vinegar.
You can use raw or toasted almonds (flakes, whole or chopped). I think toasted almonds are WAY tastier and I simply spread the flakes on a baking tray and popped them in the 200 C/400F oven for 4-5 minutes.
Leftover Romesco sauce can be used on top of grilled vegetables, as a salad dressing, as a sauce with fish or chicken, stirred through zucchini noodles, other paleo noodles, or regular pasta, if you wish.
Creamy Curry Aioli Sauce
This little sauce number is inspired by the traditional garlic aioli and the creamy curry Coronation sauce. I used a little curry and turmeric powder, which gives it that gorgeous colour. A little hot mustard for a kick, but it’s optional.
Shrimp with curry sauce is a really nice flavour combination and this aioli sauce will keep in the fridge for a few days you can serve it with scrambled eggs, in wraps, like a chicken salad dressing, taco condiment and more. I used both mayo and plain yoghurt, which can be replaced with a dairy-free version.
Coriander Avocado Sauce
To complete our trio of shrimp sauces, we have this gorgeous, green coriander and avocado sauce. It’s pretty much guacamole but a little heavier on coriander and lime. It fits pretty much any dietary requirement and goes well with shrimp. Leftovers can be used in tacos and wraps, in a salad, naked burrito bowl, over tuna steaks and more.
More Shrimp Recipes You Might Like
- Surf & Turf Salad With Creamy Dressing
- Golden Coconut Prawns With Honey Lemon Glaze
- Prawn Stir-Fry With Broccoli & Cashews
- Shrimp Tomato & Avocado Salad Stacks
- Lemongrass Cauliflower Shrimp Fried ‘Rice’ (Paleo)
- Shrimp & Green Onion Fritters With Sriracha Mayo
- 450-500 g shrimp or prawns, raw and peeled (1 lb.)
- 2 tablespoons olive oil
- A little salt and pepper
Romesco sauce (red)
- 1 cup pickled red peppers sliced, similar to these
- 1/2 cup almond flakes toasted
- 2 cloves garlic diced
- Juice of 1/2 lime or lemon
- 1/4 cup olive oil
- 1/4 cup water
- 1/4 teaspoon salt
Curry Aioli Sauce
- 3-4 tablespoon mayonnaise
- 2 tablespoon plain yoghurt or dairy-free alternative
- 1 clove garlic diced
- 1/2 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1/4 teaspoon hot mustard optional, can be regular
Green Avocado Sauce
- 1 avocado ripe, scooped and diced
- 1/2 cup coriander/cilantro leaves
- 2-3 slices of green or red chili
- 1 tablespoon chopped spring onions/scallions
- 1 clove garlic diced
- Juice of 1/2 lime
- 1/4 teaspoons salt
- 2 tablespoons olive oil
- 2-3 tablespoons water
- 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 aioli sauce, I used a small blender because 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 garlic 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, so as not to overcrowd the pan. Cook for 1 minute on each side until they change colour 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.