Garlic-Infused Grilled Shrimp with Creamy Aioli
Elevate your outdoor cooking game with these succulent jumbo shrimp marinated in a zesty garlic and lemon blend, then grilled to perfection. Paired with a luxurious garlic mayonnaise, this dish is not only visually stunning but also bursts with flavors that will delight your taste buds. Perfect for summer barbecues or elegant dinner parties, it's a quick and easy recipe that serves as a beautiful appetizer or main course. Experience the smoky essence of grilled seafood wrapped in a rich, homemade aioli that's wonderfully creamy and garlicky. A treat for both seafood lovers and novices alike!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Large Egg
1 (whole)
Large Egg Yolk
1 (whole)
Lemon Juice
1 tablespoon (freshly squeezed)
Garlic Clove
1 (minced)
Salt
1/8 teaspoon (to taste)
Cooking Oil
3/4 cup (for aioli)
Fresh Parsley
3 tablespoons (chopped)
Cooking Oil
2 tablespoons (for marinade)
Grated Lemon Zest
1/2 teaspoon (freshly grated)
Salt
1/2 teaspoon (for marinade)
Pepper
1/2 teaspoon (freshly cracked)
Fresh Jumbo Shrimp
18 (peeled, deveined with tails intact)
Instructions
1
Prepare the Garlic Aioli: In a blender or food processor, combine the egg, egg yolk, lemon juice, minced garlic (or garlic powder), and salt. Blend for about 2 minutes until the mixture becomes creamy.
2
With the motor running, slowly drizzle in the 3/4 cup of cooking oil through the opening in the lid. Continue blending until the aioli is pale and thickened, resembling a mayonnaise texture.
3
Transfer the aioli to a small bowl, cover it with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld. This can be made 1 to 2 days in advance and stored in an airtight container in the refrigerator.
4
Create the Marinade: In a medium bowl, whisk together the 2 tablespoons of cooking oil, grated lemon zest, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and chopped parsley (or dried parsley)
.
5
Add the peeled and deveined shrimp to the marinade, tossing to ensure each shrimp is fully coated. Cover with plastic wrap and refrigerate for at least 1 hour, stirring occasionally for even flavor distribution.
6
Preheat your grill to medium heat. Once hot, lightly grease the grill grates to prevent sticking.
7
Remove the shrimp from the marinade, discarding any leftover marinade. Grill the shrimp for about 5 minutes, turning frequently until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.
8
Serve the grilled shrimp warm alongside the chilled garlic aioli for dipping. Enjoy this delightful dish outdoors, paired with a fresh salad or crusty bread!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garlic-Infused Grilled Shrimp with Creamy Aioli?
This dish features succulent jumbo shrimp marinated in a zesty garlic and lemon blend, grilled to perfection, and served with a luxurious homemade garlic mayonnaise.
How many shrimp do I need for this recipe?
The recipe calls for 18 fresh jumbo shrimp.
What preparation is required for the shrimp?
The shrimp should be peeled and deveined, but the tails should be left intact.
How do I make the Garlic Aioli?
In a blender, combine an egg, egg yolk, lemon juice, garlic, and salt until creamy, then slowly drizzle in cooking oil while blending until thickened.
How long should I blend the initial aioli ingredients?
You should blend the egg, yolk, lemon juice, and garlic for about 2 minutes until the mixture becomes creamy.
How do I incorporate oil into the aioli?
With the blender motor running, slowly drizzle in 3/4 cup of cooking oil through the lid opening until it reaches a mayonnaise-like texture.
How long does the aioli need to be refrigerated?
The aioli should be refrigerated for at least 1 hour before serving to allow the flavors to meld.
Can I make the aioli in advance?
Yes, you can make it 1 to 2 days in advance and store it in an airtight container in the refrigerator.
What ingredients are in the shrimp marinade?
The marinade consists of 2 tablespoons of cooking oil, grated lemon zest, salt, pepper, and chopped parsley.
How long should the shrimp marinate?
Marinate the shrimp in the refrigerator for at least 1 hour, stirring occasionally.
What is the recommended grill temperature?
The grill should be preheated to medium heat.
How can I prevent shrimp from sticking to the grill?
Lightly grease the grill grates once they are hot to prevent sticking.
How long does it take to grill the shrimp?
The shrimp take about 5 minutes to cook, turning frequently.
How do I know when the shrimp are done?
The shrimp are finished cooking when they turn pink and opaque.
What happens if I overcook the shrimp?
Overcooking shrimp can cause them to become tough and rubbery.
Should I use the leftover marinade?
No, you should discard any leftover marinade after removing the shrimp for grilling.
What should I serve with this dish?
It pairs beautifully with a fresh salad or crusty bread for dipping in the aioli.
Can I use dried parsley instead of fresh?
Yes, the recipe allows for the use of dried parsley in the marinade.
Can I use garlic powder in the aioli?
Yes, garlic powder can be used as a substitute for fresh minced garlic in the aioli.
What type of oil should I use?
Any neutral cooking oil works well for both the aioli and the marinade.
Is this recipe suitable for an appetizer?
Yes, it serves as a beautiful appetizer or can be served as a main course.
How many ingredients are in this recipe?
There are 12 ingredients in total, including seasonings and oils.
Is the aioli served warm or cold?
The aioli should be served chilled alongside the warm grilled shrimp.
How much salt is used in the marinade?
The marinade uses 1/2 teaspoon of salt.
What equipment do I need for the aioli?
You will need either a blender or a food processor.
How much lemon zest is required?
The recipe calls for 1/2 teaspoon of freshly grated lemon zest.
What kind of salt should I use for the aioli?
The recipe suggests 1/8 teaspoon of salt, or to taste.
Is this recipe considered easy to make?
Yes, it is described as a quick and easy recipe that provides elegant results.
How much parsley is needed?
The recipe uses 3 tablespoons of chopped fresh parsley.
What is the texture of the finished aioli?
The finished aioli should be pale and thickened, similar to a creamy mayonnaise.