Best 2 Grilled Red Pepper Shrimp Recipes

Embark on a tantalizing culinary journey with our Grilled Red Pepper Shrimp extravaganza! This delectable dish, a symphony of flavors, textures, and colors, promises an explosion of taste in every bite. Succulent shrimp, marinated in a zesty blend of herbs, spices, and tangy citrus, are expertly grilled to perfection, achieving a smoky char that complements their tender, juicy interiors. Roasted red peppers, with their vibrant hue and smoky sweetness, add a delightful dimension to the shrimp, while sautéed spinach and mushrooms contribute a medley of textures and earthy flavors. Accompanied by a medley of zesty sauces, from creamy garlic aioli to a spicy harissa, this dish is a versatile chameleon, adapting to your taste preferences. Whether you're a seafood aficionado or a lover of Mediterranean cuisine, this Grilled Red Pepper Shrimp extravaganza will tantalize your palate and leave you craving more.

Let's cook with our recipes!

GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE

Grilled Shrimp Skewers With Roasted Red Pepper Sauce image

Fresh wild shrimp from the Gulf of Mexico (and the Atlantic coast off the Carolinas and Georgia) are the best option for shrimp lovers. Leave them in the shell, which keeps them juicy, before threading on skewers to grill. These are seasoned only with a little salt, then served with a spicy red pepper sauce that takes cues from the Catalan romesco.

Provided by David Tanis

Categories dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 large red bell peppers
3/4 cup whole toasted almonds (see Tip)
1 teaspoon pimentón (smoked Spanish paprika)
1/4 teaspoon ground cayenne
3 garlic cloves, minced
Salt and pepper
1 cup extra-virgin olive oil
Lemon wedges, for serving
1 1/2 pounds very small potatoes, unpeeled
3 medium red onions, unpeeled and quartered
Salt
1 1/2 to 2 pounds fresh Gulf shrimp, or use frozen
Extra-virgin olive oil

Steps:

Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.

GRILLED SHRIMP, RED PEPPER AND CORN SALAD

Grilled Shrimp, Red Pepper and Corn Salad image

Provided by Moira Hodgson

Categories salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound jumbo shrimp, peeled and deveined
Coarse sea salt and freshly ground pepper to taste
3 tablespoons vegetable or light olive oil
2 red bell peppers, seeded and chopped
3 ears of corn
3 scallions, sliced
1/4 cup cilantro leaves
Juice of 1 lime
1 jalapeno chili, seeded and minced
1 clove garlic, minced (green part removed)
Few drops of Tabasco sauce (as needed)
2 ripe avocados, peeled, pitted and sliced
Sprigs of cilantro to garnish
1 lime, quartered

Steps:

Preheat grill or broiler. Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil. Seed and devein the peppers, and cut them into quarters. Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side). Cool.
Meanwhile, put the peppers skin side down on the grill and char them. Put them in a paper bag for a few minutes; then scrape off their skins. Chop the shrimp and peppers into half-inch pieces. Set aside.
Shuck the corn and scrape off the kernels with a sharp knife. Put the corn in a bowl with the scallions. Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil. Mix well. Add the shrimp and peppers and toss. Correct seasoning, adding more lime juice if necessary.
Divide the avocado slices among four plates, fanning them out to one side. Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 21 grams, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Choose the right shrimp: Use fresh or frozen shrimp that are deveined and peeled. If using frozen shrimp, thaw them completely before cooking.
Marinate the shrimp: Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will help to add flavor and prevent them from becoming dry.
Cook the shrimp properly: Grilled shrimp should be cooked quickly over high heat. Overcooking will make them tough and rubbery.
Use a good quality olive oil: Olive oil is a key ingredient in this recipe, so be sure to use a good quality extra virgin olive oil.
Serve the shrimp immediately: Grilled shrimp are best served immediately after cooking. They can be served with a variety of sides, such as rice, pasta, or salad.

Conclusion:

Grilled red pepper shrimp is a delicious and easy-to-make dish that is perfect for a summer cookout or party. The shrimp are marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, then grilled until cooked through. The red peppers add a sweet and smoky flavor to the dish. This recipe is sure to be a hit with your family and friends!