Description
This Spicy Garlic Parmesan Grilled Shrimp recipe features large shrimp marinated in a zesty blend of garlic, smoked paprika, cayenne, and Parmesan cheese, grilled to perfection, and served with a refreshing lemon-herb aioli. Perfect for a quick and flavorful seafood meal, this dish balances heat and tang with creamy, herbaceous dipping sauce.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Skewers (if wooden, soak in water for 30 minutes)
Lemon-Herb Aioli
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tbsp fresh parsley, finely chopped
- ½ tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Marinate the Shrimp: In a large bowl, whisk together olive oil, minced garlic, smoked paprika, cayenne pepper, red pepper flakes, salt, black pepper, grated Parmesan cheese, chopped parsley, and lemon juice to create a flavorful marinade.
- Coat the Shrimp: Add the peeled and deveined shrimp to the marinade, tossing them thoroughly to ensure even coverage. Allow the shrimp to marinate for 15-20 minutes to absorb the spices and flavors.
- Prepare the Aioli: In a small bowl, combine mayonnaise, lemon juice, lemon zest, minced garlic, finely chopped parsley, Dijon mustard, and salt and pepper to taste. Whisk until smooth and refrigerate until ready to use.
- Preheat the Grill: Heat your grill to medium-high, approximately 400°F (200°C), to prepare for cooking the shrimp.
- Thread the Shrimp: Thread the marinated shrimp onto skewers, ensuring they are evenly spaced for consistent grilling.
- Grill the Shrimp: Place the skewers on the grill and cook the shrimp for 2-3 minutes per side, or until they turn opaque and develop a slight char, indicating they are done.
- Serve: Remove the shrimp from the grill and serve immediately with the chilled lemon-herb aioli as a dipping sauce for a burst of fresh flavor.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Adjust cayenne pepper and red pepper flakes to control the level of spiciness.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
- Leftover aioli can be stored in the refrigerator for up to 3 days.
- Ensure shrimp are cooked until opaque to avoid undercooking or overcooking.
