Grilled Shrimp with Lemon Aioli Recipe -
Grilled Shrimp with Lemon Aioli  Recipe
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Grilled Shrimp with Lemon Aioli
See how to make incredibly quick-and-easy, very flavorful grilled shrimp. See more
  • READY IN 45 mins

Grilled Shrimp with Lemon Aioli

Recipe by  

"You'll notice a glaring lack of ingredients in this recipe. Thanks to the intensely flavored cured lemons, the aioli sauce needs little more than some fresh tarragon to reach its full potential. Having said that, you are well within your rights to toss in some garlic or hot pepper if you're in the mood."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    45 mins


  1. Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
  2. Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
  3. Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
  5. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.
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  • Editor's Note:
  • You can buy cured (preserved) lemons at specialty stores. Or you can make your own. Check out this link for Preserved Lemons.

Reviews More Reviews

Apr 08, 2014

This is a very simple an amazing recipe especially if you make a little extra aioli and brush it on as soon as you take them off the grill. A+ - especially the smoked paprika, which gives a nice little smokey flavor.

Apr 08, 2014

Fantastic recipe!

Apr 08, 2014

Wonderful recipe Chef John. Definitely worth more than 5 stars. Thanks for posting.

Apr 04, 2014

Absolutely delicious. The combo of preserved lemons and smoked paprika takes me back to Andalucía on a warm spring evening. Thanks Chef John...another winner.

Apr 05, 2014

this is really good.. cured or preserved lemons are easy to make, just have to do it ahead of time. look up the recipe - it's easy to find.

Apr 07, 2014

Chef John you are to be commended, a great recipe and I would give it 10 stars if I could. Thank you for sharing.

Jun 14, 2014

I use my traditional Moroccan preserved lemons for this recipe and it gives it a great zing!!!

Jun 11, 2014

The sauce is interesting and good, although I feel it's lacking some flavor depth (says the girl who never really cooks -- take that with a grain of salt). The shrimp were simple and delicious -- they were gone within 5 minutes at a bbq filled with all kinds of beef, chicken, etc. grilled on the barbi. If you like shrimp, you'll love this. Eat it!


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 1291 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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