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Shrimp in Roasted Red Pepper Sauce Recipe

A creamy, smoky vegan shrimp dish simmered in a roasted red pepper sauce bursting with garlic, herbs, and Mediterranean flair.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Roasted Red Pepper Sauce:
  • Roasted red peppers – 2 large or 1 cup jarred, drained
  • Olive oil – 1 tbsp
  • Garlic – 3 cloves
  • Onion – ½ small chopped
  • Cashews – ¼ cup soaked for 20 mins
  • Lemon juice – 1 tbsp
  • Salt – ½ tsp
  • Smoked paprika – ¼ tsp
  • Black pepper – ¼ tsp
  • Nutritional yeast – 1 tbsp optional, for depth
  • Water – ½ cup adjust for consistency
For the Vegan Shrimp:
  • Vegan shrimp – 200 g
  • Olive oil – 1 tsp
  • Salt – pinch
  • Chili flakes – ¼ tsp
For Garnish:
  • Fresh basil or parsley – 1 tbsp chopped
  • Lemon zest – a pinch

Method
 

  1. Heat olive oil in a pan and sauté onion and garlic until fragrant.
  2. Add roasted red peppers and cook for 2 minutes to deepen flavor.
  3. Transfer everything to a blender.
  4. Add soaked cashews, lemon juice, salt, paprika, nutritional yeast, and water.
  5. Blend until smooth and creamy.
  6. In the same pan, heat olive oil and toss in vegan shrimp.
  7. Sauté for 3–4 minutes until lightly golden.
  8. Pour the roasted red pepper sauce into the pan with the shrimp.
  9. Stir well and simmer for 5 minutes to let flavors marry beautifully.
  10. Serve hot with pasta, rice, or warm crusty bread. Garnish with basil and lemon zest.

Notes

Nutritional Values (Per Serving)

  • Calories: 370
  • Total Fat: 14 g
  • Saturated Fat: 3 g
  • Carbohydrates: 32 g
  • Fiber: 5 g
  • Protein: 18 g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 22%
  • Iron: 10%
  • Vitamin A: 14%
  • Magnesium: 11%
  • Calcium: 7%

Additional Notes / Tips

  • Use jarred roasted red peppers to save time and your sanity.
  • Add a dash of chili oil if you like a fiery kick.
  • Pair this with whole-grain pasta or quinoa for a filling meal.
  • The sauce stores well—make extra and drizzle over roasted veggies later.
  • Warning: this dish may cause unexpected “OMG, that’s vegan?” reactions.