There’s nothing homemade sauces can’t do. They elevate meals (ahem, like this one!). They’re easy to make, full of flavor, and you can customize them exactly to your tastebuds. WIN. Romesco sauce is no exception.

White plate with romesco shrimp next to a spoon and blue linen.

One of the most common questions I get asked is “how can I use romesco sauce?”. It’s so full of fresh, bold flavor that once you try it, you’re going to want to use it on everything. I like to toss it with bucatini and burrata, spread it on toast with jammy eggs, and of course pair it with a fried egg and all the fixin’s on a breakfast bagel.

There are so many ways to use romesco sauce, lucky for us! And next up: sauteed shrimp. You’ll love that it takes next-to-none effort – especially if you already have romesco sauce on hand – and is so satisfying!

Easy Recipe Steps

If you already have romesco sauce on hand, this recipe is pretty hands-off and easy to make. And if you need to make the romesco sauce? Well, then, that’s super easy too and you have no need to worry! Making the romesco sauce will take about 5 minutes in a food processor.

Glass bowl of shrimp tossed in romesco marinade.

Marinade the shrimp in the romesco sauce, where it will soak up all the flavors. This can be a quick process or you can let it sit for up to an hour.

Once the shrimp have marinated, heat a little olive oil in a large skillet and get ready to sautee them up. The olive oil helps prevent the sauce and shrimp from sticking to the skillet.

The key to succulent shrimp is to not overcook them. You generally only need 1-2 minutes on each side, until pink and translucent.

Place the shrimp in the skillet, flat on one side, leaving any excess romesco sauce in the bowl. Cook for 1-2 minutes before flipping. Look to the tails for more of an indicator of color, since the shrimp will be coated in romesco sauce.

Once the shrimp are cooked through, remove them from the pan, and you’re ready to enjoy!

How to Serve Romesco Shrimp

There are so many ways to enjoy romesco shrimp! First and foremost: reserve romesco sauce for serving. There’s nothing better than a little extra fresh romesco sauce on top of them.

I like to serve them along side fluffy rice and roasted broccolini.

Bowl with rice and shrimp.

They would also be great tossed with pasta or cheesy grits. Throw them over a salad for meal full of fresh veggies!

Or why not make a flatbread with the shrimp? Add some cheese, spinach or zucchini, and tomatoes if you’d like to really ampt it up. There are truly endless possibilities!

Want to enjoy them as an appetizer? Awesome! Skewer them up or place them on a plate and serve for your guests to enjoy!

Common Questions

Can I grill romesco shrimp?

Yes, you can! I would place them on a skewer after marinading and grill them similar to in a skillet: about 1-2 minutes on each side over medium-high heat.

Do I have to marinade the shrimp?

It definitely helps infuse the flavor into the shrimp. However, you could also grill, sautee, or boil the shrimp on its own and toss with the romesco sauce after serving.

Can I make these ahead of time?

You can marinade the shrimp earlier in the day you plan to make them. Otherwise, because they take so little time to cook, I would recommend sauteeing them when you’re ready to eat in order to avoid the risk of overcooking them during any reheating process if made ahead.

What kind of shrimp should I use?

I like to make sure I’m purchasing sustainably sorced or responsibly farmed shrimp. Make sure they are raw, since we will be cooking them. For ease, use shelled and deveined shrimp. I like the tail on, however, you could purchase them with the tail removed, too.

Up close shrimp on white plate.
5 (1 rating)

Get the Recipe Shrimp with Romesco Sauce

Marinade shrimp in bold, flavorful, and easy-to-make Romesco Sauce then sautee on the stove for a flavorful dinner the whole family will love! Serve it with rice and veggies for a satisfying meal.


  • 1/4 cup olive oil, plus more for sauteeing
  • 3/4 cup romesco sauce, plus more for serving
  • 1 pound raw shrimp, shelled and deviened
  • Rice, for serving, as desired
  • Parsley, for garnish


  • In a medium bowl, combine olive oil, romesco sauce, and shrimp until the shrimp are completely coated. Cover and place in the fridge to marinate for 30-60 minutes.
  • Remove the shrimp from the fridge 10-15 minutes before cooking to allow them to come to room temperature. Heat a large skillet over medium-high heat and add a thin coating of oil (I use around 2 tablespoons).
  • Once hot, add the shrimp to the pan, letting any excess romesco remain in the bowl. Lay the shrimp flat on one side, and cook for 1-2 minutes before flipping. Cook on the other side for 1-2 minutes until the tail is pink and the shrimp are translucent (you may need to cut into them to see if needed). Be careful to not overcook.
  • Remove from the pan and serve with rice and parsley garnish, as desired.
Calories: 130kcal, Carbohydrates: 2g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 241mg, Potassium: 152mg, Fiber: 1g, Sugar: 2g, Vitamin A: 199IU, Vitamin C: 3mg, Calcium: 6mg, Iron: 1mg
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