Roasted Gulf Shrimp with Romesco Sauce Recipe

This recipe requires almost no effort for maximum reward. Just 10 minutes in the oven plus our special sauce equals tender, juicy shrimp with a kick.

Hands On Time:
20 mins
Total Time:
30 mins
4 to 6 servings
Roasted Gulf Shrimp with Romesco Sauce

Hector Sanchez; Styling: Buffy Hargett Miller


  • 1 1/2 pounds large, peeled, and deveined raw shrimp

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 Parchment paper

  • 1/4 (12-oz.) jar roasted red peppers, drained

  • 2 cup slivered almonds, toasted

  • 2 garlic cloves

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 tablespoons red wine vinegar

  • 1 tablespoon fresh lemon juice

  • Garnishes: chopped fresh flat-leaf parsley, sliced chives


  1. Preheat oven to 425°. Toss together shrimp and next 3 ingredients in a large bowl. Place shrimp in a single layer in a parchment paper-lined jelly-roll pan.

  2. Process roasted peppers and next 5 ingredients in a blender until smooth. Drizzle 1/2 cup sauce over shrimp.

  3. Roast at 425° for 10 minutes or until shrimp turn pink. Serve immediately with remaining sauce.

  4. ROASTING IS BEST FOR: Shrimp or large fillets of firm fish, such as snapper, cod, sea bass, and salmon. This is the best technique for whole, dressed fish.

  5. EXPERT ADVICE: Don't crowd the pan. Spread the shrimp or pieces of fish in a single layer to avoid soggy or tough results.

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