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Grilled Shrimp with Lemon Aioli

Chef John

"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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45 m servings 311 cals
Original recipe yields 4 servings


  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1291 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • 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.

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Read all reviews 20
  1. 36 Ratings

Most helpful positive review

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...

Most helpful critical review

An aioli sauce MUST have garlic in it, by definition - aioli means "oil and garlic." Also, how much is "2 strips" of preserved lemon? My strips are about 1/6 of the lemon rind. I sliced 2 strip...

Most helpful
Most positive
Least positive

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...

Fantastic recipe!

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

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.

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

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.

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

Fantastic! Love the lemon aioli, except I cheat and just add two tablespoons of Key West lime juice instead of the cured lemons. I also added a teaspoon of minced garlic out of a prepared jar, m...

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 ...