This Easy Pan-Fried Romesco Shrimp features smoky, buttery shrimp and a homemade romesco sauce. The two together make for a simple and boldly flavored dinner you can serve with polenta, pasta, and more!
Season the shrimp (make sure to pat them dry with a paper towel) with salt and paprika, toss to combine.
Heat a pan to medium-high heat. Add olive oil and butter, let that melt. Add the shrimp and cook on both sides until they have turned opaque and they have curled. It will take a few minutes to cook the shrimp.
Add romesco sauce into the pan with the hot shrimp. Toss to combine.
Add to a bowl with your favorite base, I made my Creamy Polenta. Garnish with finely chopped parsley.
Notes
What to serve the shrimp with:Creamy Lemon Orzo Pasta, Creamy polenta, rice, your favorite pasta, crusty bread as an appetizer. Storing Romesco Sauce: Store in a jar in the refrigerator for 7 to 10 days.