Snacks · Spanish

Spanish Shrimp with Romesco Sauce

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 26, 2026

This is the kind of appetizer that makes people think you fussed for hours, when really the roasty red pepper and toasted nut sauce comes together in one pan. Serve it with sweet peeled shrimp and cocktail picks, and you have an easy Spanish party bite. Bonus: the sauce keeps in the fridge for days.

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Spanish Shrimp with Romesco Sauce

Why you'll love this

  • Bold, smoky, nutty flavor from one simple sauce.
  • The romesco can be made up to 3 days ahead.
  • A crowd-friendly dip and dunk appetizer.
  • Naturally gluten-light and packed with sweet shrimp.

EveryDayMeal recipe

Spanish Shrimp with Romesco Sauce

Prep
20m
Cook
15m
Total
35m
Serves
4
Level
Medium

Ingredients

  • 1 red bell pepper
  • 3 large garlic cloves
  • 1 large red chile
  • 1 large tomato
  • 10 (about 2 tablespoons) shelled hazelnuts
  • 10 (about 2 tablespoons) almonds
  • 3 sprigs fresh parsley
  • 1 slice sliced white bread
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • about 14 ounces large tiger shrimp, cooked and peeled
  • to taste salt

Equipment

  • Broiler pan
  • Aluminum foil
  • Food processor
  • Skillet
  • Cocktail picks

Instructions

  1. Halve the bell pepper lengthwise and pull out the seeds and stalk. Line a broiler pan with foil and lay the pepper halves skin side up, adding the whole garlic cloves, whole chile, and whole tomato. Broil for 2 minutes, turn the tomato, then broil 2 minutes more so the skins begin to loosen.
  2. Lift out the tomato with a large spoon, then peel it, quarter it, scoop out the seeds, and chop it roughly. Set aside.
  3. Keep broiling the pepper, chile, and garlic for 4 to 5 minutes, until the pepper and chile skins blacken and blister and the garlic softens (the garlic skins will start to split when ready). Once cool enough to handle, peel the pepper, and peel and halve the chile, scraping out the seeds. Roughly chop both.
  4. Spread the hazelnuts and almonds on the foil and broil just until golden and fragrant, watching closely so they do not burn. Pulse the nuts and parsley in a food processor until finely chopped, then tip into a small bowl.
  5. Heat 3 tablespoons of the olive oil in a skillet over medium heat. Add the roasted pepper, garlic, and chile and fry for 3 minutes to deepen the flavor. Tear the bread into pieces and add it, turning in the oil until lightly browned, which thickens the sauce.
  6. Pulse the pan contents in the food processor with the chopped tomato, a good pinch of salt, the vinegar, and the remaining olive oil until roughly chopped but still a little chunky. Scrape into a bowl, cool, and refrigerate for up to 3 days.
  7. When ready to serve, stir the reserved nuts and parsley into the sauce. Spoon it into a small bowl set on a platter and surround with the peeled shrimp, with cocktail picks alongside for dipping.

Tips from the kitchen

  • Toast the nuts with a close eye, they go from golden to burnt in seconds under the broiler.
  • Leave the sauce slightly chunky for the best texture, you want a spoonable dip, not a smooth puree.
  • Buy already cooked and peeled shrimp to make this a true assembly job on party day.

Estimated nutrition per serving: 340 cal · 20g protein · 8g carbs · 26g fat

Make it your own

  • Swap the shrimp for grilled chicken skewers or roasted vegetables for dipping.
  • Use a jarred roasted red pepper to skip the broiling step and save time.
  • Add a pinch of smoked paprika for extra depth.

Storing & make-ahead

Store the romesco sauce (without the nuts and parsley) in an airtight container in the fridge for up to 3 days. Stir in the nuts and parsley just before serving. Cooked shrimp keep chilled for up to 2 days.

Good to know

Can I make the sauce ahead?
Yes, that is the point. Make it up to 3 days ahead and stir in the toasted nuts and parsley right before serving so they stay fresh.
What if I do not have a broiler?
Char the pepper, chile, and tomato over a gas flame or in a very hot dry skillet until blistered, then peel as directed.
Can I use raw shrimp?
Yes, quickly saute or boil peeled raw shrimp until pink and opaque, then chill before serving with the sauce.
Is romesco spicy?
Only mildly, from the single red chile. Remove all the seeds for a gentle heat or add a second chile if you like it hotter.

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