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!
Ingredients
- 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
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 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.
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 1/4 cup): 231 cal, 23 g fat, 6 g carbs, 3 g fibre, 6 g protein.
Curry aioli sauce (per 1 tablespoon): 65 cals, 6 g fat, 0.5 g carbs, 0.7 g protein.
Green avocado sauce (per 1 tablespoon): 80 cals, 8 g fat, 2.5 g carbs, 1.5 g fibre, 0.5 g protein.
Nutrition
Calories: 105kcal | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 121mg | Sodium: 89mg | Potassium: 198mg | Calcium: 48mg | Iron: 0.4mg
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