Healthy and fast garlic shrimp skillet with roasted red pepper sauce recipe loaded with flavor! Sauteed and topped with a savory pureed vegetable 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.
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!
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.
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?
More shrimp recipes you might like
- 30-minute Pesto Shrimp Pasta
- Shrimp Skewers with Pineapple Sauce
- Shrimp Pad Thai with Vegetable Noodles
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
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
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
- 1/2 medium-sized 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, medium-sized, peeled and deveined, 16/20 size
- 3 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 2 tablespoons olive oil, divided
- 1/4 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 vegetables on a large sheet pan covered with foil.
- Broil vegetables 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 blender is running, puree until smooth sauce forms, about 30 seconds. Taste sauce 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 the shrimp is 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.
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