Grilled Shrimp with Three Sauces


Easy grilled 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 and low-carb friendly.



  • 450-500 g / 1 lb  raw shrimp or prawns, peeled
  • 2 tbsp olive oil
  • A little salt and pepper

Romesco sauce (red):

  • 1 cup sliced pickled red peppers
  • 1/2 cup toasted almond flakes
  • 2 cloves garlic, diced
  • Juice of 1/2 lime or lemon
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/4 tsp salt

Curry Aioli Sauce:

  • 3-4 tbsp mayonnaise
  • 2 tbsp plain yoghurt or dairy-free alternative
  • 1 clove garlic, diced
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 1/4 tsp hot mustard (optional, can be regular)
Green Avocado Sauce:
  • 1 ripe avocado, scooped and diced
  • 1/2 cup coriander/cilantro leaves
  • 2-3 slices of green or red chili
  • 1 tbsp chopped spring onions/scallions
  • 1 clove garlic, diced
  • Juice of 1/2 lime
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 2-3 tbsp water

to serve with:

  • handful of baby spinach
  • handful finely chopped herbs (I used coriander)
  • 1 dollop hummus



  1. 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.

  2. 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.

  3. For the curry ahioli sauce, I used a small blender beccause 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 garcli in this case.

  4. 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, as to not overcrowd the pan. Cook for 1 minute on each side, until they change coloul and get that little golden glow. Season with just a touch of salt and pepper and transfer to a bowl.

  5. You can plate the cooked shrimp on a large platter with all three sauces or pick one of the sauces and go with that.

 Quick 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 2 tablespsoons): 169 cal, 15 g fat, 5.5 g carbs, 2 g fibre, 3 g protein.
  • Curry aioli sauce (per 1 tbsp): 65 cals, 6 g fat, 0.5 g carbs, 0.7 g protein.
  • Green avocado sauce (per 1 tbsp): 80 cals, 8 g fat, 2.5 g carbs, 1.5 g fibre, 0.5 g protein.




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