Grilled Shrimp with Charged Shishito Romesco Sauce
Dive into a flavor explosion with our Grilled Shrimp drizzled in a zesty shishito romesco sauce! The smoky char of the grilled shrimp perfectly complements the roasted red peppers and nutty undertones of the romesco, creating a dish that’s not just a meal, but a celebration of taste. Get ready to impress your taste buds and your dinner guests alike!
Prep
15
min
Cook
10
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- a handful of cilantro
- 1 clove of garlic
- about a tablespoon of lemon juice (15 ml)
- 8 ounces of shishito peppers (227 g)
🥩Meat & Seafood(1)
- 1 lb shrimp (454 g)
🫙Pantry Staples(2)
- grapeseed oil
- 1/4 cup of oil (60 ml)
🧂Spices & Seasonings(3)
- 1/4 teaspoon of black pepper (1.25 ml)
- 1 teaspoon of paprika (5 ml)
- 1/2 teaspoon of Himalayan sea salt (2.5 ml)
📦Other(2)
- 1/4 cup of sliced almonds (60 ml)
- a little bit of uncle Steve's shake Gator shakeoptional
👨🍳 Instructions
- 1
Start by coating the shrimp with grapeseed oil, Himalayan sea salt, and paprika.
- 2
Refrigerate the shrimp while grilling the shishito peppers.
- 3
Grill the shishito peppers until charred, then remove and cover to steam.
- 4
Toast the sliced almonds in a cast-iron skillet until golden.
- 5
Grill the shrimp quickly to avoid overcooking.
- 6
In a food processor, combine charred shishito peppers, garlic, toasted almonds, cilantro, lemon juice, black pepper, Himalayan sea salt, and oil.
- 7
Pulse until you achieve a nice consistency.
- 8
Taste and adjust seasoning if necessary.
💡 Pro Tips
- ✓After charring the shishito peppers, cover them in a bowl with plastic wrap for 10 minutes to let residual heat steam-loosen the blistered skins, making them easier to blend into a smooth sauce.technique10 minutes
- ✓Grill shrimp over direct high heat (450-500°F) for only 90 seconds per side—shrimp proteins fully denature and turn rubbery past 120°F internal temp, so pulling them at 115°F carryover-cooks them to perfect doneness.timing450-500°F, 90 seconds per side
- ✓Toast the sliced almonds in the dry cast-iron skillet over medium heat for 3-4 minutes, shaking frequently, since their high fat content means residual pan heat can carry them from golden to burnt in under 30 seconds.technique3-4 minutes
- ✓Salt the shrimp with Himalayan sea salt at least 15 minutes before grilling, not right before, since salt needs time to dissolve, penetrate the flesh, and denature surface proteins for better moisture retention during high-heat cooking.timing15 minutes
- ✓Add lemon juice to the romesco in two stages—half during initial blending and half after tasting—because citric acid's brightness fades as it interacts with the oils and garlic over time, so late-stage adjustment preserves acidity.ingredient2-stage addition
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