Garlic Shrimp Skillet with Roasted Red Pepper Sauce

4.81 from 31 votes
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Healthy and fast garlic shrimp skillet with roasted red pepper sauce recipe loaded with flavor! Sauteed and topped with a savory pureed vegetable sauce.

garlic shrimp skillet with roasted red pepper sauce

Do you want to know my SECRET for a healthy, fast and flavor-packed meal? It’s all in a simple technique called roasting. I’m sure you’re familiar with roasted chicken, or roasted vegetables. However, have you used this method to create a sauce with layers of flavor? It’s time to give it a try. You will love it! Here’s a healthy and fast garlic shrimp with roasted red pepper sauce recipe loaded with flavor!

This garlic shrimp skillet recipe is heavenly. Lean shrimp are ready in minutes while the vegetables are becoming scorched in the oven. All that is needed is a quick spin in your blender with the roasted vegetables, and your dinner is ready in less than 30 minutes.

Bell peppers and onions chopped and roasted on a sheet pan

It seems silly to purposely burn your food, but today is your time to play! So the goal is not so much burning, as it is tenderizing the vegetables and getting a gentle kiss of char from the broiler towards the end of cooking.

I like to take a peek at the vegetables about 8 minutes into roasting to see if they are ready to go. Keep a close eye because you can go from toasted to burnt if you step away for too long. Don’t get distracted by social media. I’m watching you! See how the tops and edges of the vegetables are just slightly darker? Perfecto!

Before and after blender photos of vegetables turning into a sauce

Those gorgeous roasted vegetables go straight into your blender. Oh my, the pureed sauce is a dream! A splash of fresh lemon juice and ground cumin brightens the flavor and adds more earthiness.

Who wants a taste? This sauce is amazing to top on vegetables, as a dip or even as a pasta sauce. It will bump up the WOW factor on any meal.

Spoon holding roasted red pepper sauce

It only takes less than 5 minutes to cook these fresh pieces of shrimp in a cast iron skillet, which is why it’s perfect for the weekday meal rotation. I add tons of fresh garlic and spices for some incredible aromatics. You’re going to want to sneak a few before it makes it out to the table. Don’t worry. Secret’s safe with me!

Grab a plate and let’s serve it up! I like to slice a few lemon wedges for my guests to squeeze on the shrimp. You can steam some vegetables, serve with a beautiful Mexican corn salad or spiced vegetable quinoa for a complete meal. What sides will you serve with this shrimp?

Spoon mixing shrimp around in a cast iron skillet

More shrimp recipes you might like

How does roasting add flavor to the vegetables in the red pepper sauce?

Vegetables naturally contain sugars, so when exposed to high heat some amazing things can happen if controlled properly. Roasting is when you cook food in the oven at 400°F or above. Once the food steams and releases moisture, caramelization can begin. This creates browned colors on the surface and deep layered flavors and aromas. I sliced the larger vegetables like bell peppers and onions, so it was easier for the moisture to release quickly and brown the surface. All of these new flavors add more depth to the sauce! It’s a simple technique to boost the taste of your meal naturally.

Garlic Shrimp Skillet with Roasted Red Pepper Sauce

Healthy and fast garlic shrimp skillet with roasted red pepper sauce recipe loaded with flavor! Sauteed and topped with a savory pureed vegetable sauce.
4.81 from 31 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 4 servings
Course Entree
Cuisine Mexican


Red Pepper Sauce

  • 1 large red bell pepper, cut in half, seeds and stem removed
  • 1 jalapeno pepper, cut in half, seeds and stem removed
  • ½ medium red onion, cut into ¾-inch wedges
  • 1 cup baby tomatoes
  • 4 cloves garlic, peeled
  • 3 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • kosher salt, as needed
  • black pepper, as needed


  • 1 pound shrimp, peeled and deveined, 16/20 size
  • 3 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • teaspoon black pepper
  • ½ teaspoon cumin, ground
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • 2 tablespoons olive oil, divided
  • ¼ cup cilantro, chopped


Red Pepper Sauce

  • Preheat broiler and place rack about 6 to 8 inches from heat source.
  • In a large bowl toss red pepper, jalapeno, onion wedges, tomatoes and garlic with 1 tablespoon oil.
  • Season vegetables lightly with salt and pepper. Evenly spread on a large sheet pan covered with foil. Broil until softened and lightly charred, 10 to 12 minutes.
  • Purée pepper mixture in a blender for about 1 minute until smooth.
  • Add 1 tablespoon lemon juice and ¼ teaspoon salt.
  • Slowly add 2 tablespoons of olive oil while the blender is running, puree until smooth sauce forms, about 30 seconds. Taste and season with more salt and pepper as desired.


  • In a medium-sized bowl, combine shrimp, garlic, ¼ teaspoon salt, ⅛ teaspoon black pepper, cumin, paprika, chili powder, and 1 tablespoon olive oil.
  • Heat a large skillet over medium heat with 1 tablespoon olive oil.
  • When the oil is nice and hot, add the seasoned shrimp to the pan and cook 2 minutes on each side until pink in color.
  • Season with more salt and black pepper if desired. Garnish with chopped cilantro, serve with lemon wedges and top with red pepper sauce, or serve sauce on the side.


  • You can substitute paprika for smoked paprika.
  • Chipotle pepper powder or cayenne can be substituted for chili powder. Chipotle and Cayenne will be spicier so you may want to add less. You can always add more to your liking.
  • MAKE IT WHOLE30: Use extra-virgin olive oil, and use sea salt for kosher salt.

Nutrition Facts

Serves: 4 servings
Calories 187kcal (9%)Carbohydrates 9g (3%)Protein 2g (4%)Fat 17g (26%)Saturated Fat 2g (10%)Polyunsaturated Fat 3gMonounsaturated Fat 12gSodium 136mg (6%)Potassium 74mg (2%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 2450IU (49%)Vitamin C 102.3mg (124%)Calcium 10mg (1%)Iron 0.7mg (4%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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15 Comments Leave a comment or review

    • Jessica Gavin says

      Thank you Yvonne! Aren’t they so delicious and easy to prepare? I’m always looking for new ways to prepare and infuse different flavors. What’s your favorite way to cook them?

    • Jessica Gavin says

      Thank you Stella! There are so pretty when cooked and the red sauce is so yummy! I hope you get to try 🙂

  1. Jon says

    The shrimp and roasted pepper sauce made for a delightful… and easy!… summer meal. The blacked bits of the roasted vegetables gave the sauce a kiss of campfire aroma and flavor. I will probably use a little more spice heat in the shrimp coating next time; and there will be many next times for this recipe. The challenge now is to find some creative uses for the leftover sauce: suggestions are welcome. From a wine standpoint, you couldn’t go wrong with any halfway decent, Brut sparkler. Tonight’s winner: Campo Viejo Cava Brut Reserva.

    • Jessica Gavin says

      Wow, love the descriptions of the flavors for the shrimp dish! You should be a writer Jon! The sauce would be great on top of any grilled chicken or beef, or you could add to a pasta. You could even dilute the sauce a little with chicken or vegetable broth and serve it as a soup with some crusty bread and salad. Sparkler wine pairing sounds fantastic!

  2. Dianne says

    This was absolutely divine! I cooked up a side of Farfalle and tossed the pasta in the sauce. I would recommend doubling the sauce,(why not use all the peppers and onion, right?) which I did, to allow for any of the recommended uses of the remaining sauce. I think chicken will be next…..I will DEFINITELY be making this on a regular basis!

  3. chelsea taylor says

    i live on a boat & do t have a broiler ,,can i use a iron skillet stove top to cook peppers ? thanks chelsea

  4. Eric says

    Another one of Jessica’s recipes that was an absolute hit at my home. This was the first time I had made a vegetable puree. I think I’ll prepare her broccoli rice with it next time, which will be very soon!

  5. Jana says

    I made this tonight and served it with grits for a different twist on the classic. It was delicious! Thanks for the recipe!