Grilled Shrimp with Lemon Aioli Recipe

Shrimp: Peeled and deveined, these seafood delights cook quickly and absorb the flavors of the marinade beautifully.

Olive oil: Used to coat the shrimp, helping them to grill evenly and adding a rich, fruity flavor.

Salt: Enhances the natural flavors of the shrimp and the aioli.

Black pepper: Adds a mild heat and depth to the shrimp.

Lemon juice: Provides a tangy brightness to the aioli, balancing the richness of the mayonnaise.

Mayonnaise: The creamy base for the aioli, giving it a smooth texture.

Garlic: Minced fresh, it adds a pungent and savory note to the aioli.

Fresh dill: Chopped finely, it imparts a fresh, herbaceous flavor to the aioli.

To ensure your shrimp are perfectly cooked and not overdone, thread them onto skewers before grilling. This makes them easier to handle and flip, ensuring even cooking. Additionally, when making the lemon aioli, use freshly squeezed lemon juice for a brighter, more vibrant flavor.

• peeled and deveined shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a great alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for grilling.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt in marinades.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is less visually noticeable.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• chopped fresh dill - Substitute with chopped fresh parsley: Parsley offers a fresh, slightly peppery flavor that can complement the dish similarly to dill.

• Allow the grilled shrimp to cool to room temperature before storing.
• Place the shrimp in an airtight container or a resealable plastic bag, ensuring to remove as much air as possible to maintain freshness.
• Store the shrimp in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, lay the shrimp in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours until the shrimp are firm.
• Transfer the frozen shrimp to a resealable plastic bag or an airtight container, labeling with the date. They can be frozen for up to 2 months.
• For the lemon aioli, store it separately in an airtight container in the refrigerator. It will keep for up to 5 days.
• When ready to use, thaw the shrimp in the refrigerator overnight or under cold running water if in a hurry.
• Reheat the shrimp gently on a grill or in a skillet over medium heat until warmed through, being careful not to overcook.
• Stir the lemon aioli well before serving to ensure it’s smooth and well-mixed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the grilled shrimp on a baking sheet in a single layer.
  3. Cover the shrimp with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes or until the shrimp are warmed through.
  5. Serve immediately with the lemon aioli.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the grilled shrimp to the skillet.
  4. Sauté for 2-3 minutes, stirring occasionally, until the shrimp are heated through.
  5. Serve with the lemon aioli.

• Microwave Method:

  1. Place the grilled shrimp in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Stir the shrimp and continue to heat if necessary, in 30-second increments, until warmed through.
  5. Serve with the lemon aioli.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Add the grilled shrimp to the steamer basket.
  4. Cover and steam for about 3-4 minutes or until the shrimp are heated through.
  5. Serve immediately with the lemon aioli.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the grilled shrimp in the air fryer basket in a single layer.
  3. Heat for about 3-4 minutes, shaking the basket halfway through.
  4. Serve with the lemon aioli.

• Grill: Used to cook the shrimp, providing a smoky flavor and beautiful grill marks.

• Tongs: Essential for flipping the shrimp on the grill without piercing them.

• Mixing bowl: Used to combine the shrimp with olive oil, salt, and pepper.

• Small bowl: Ideal for mixing the lemon aioli ingredients together.

• Whisk: Helps to blend the mayonnaise, lemon juice, garlic, and dill smoothly for the aioli.

• Measuring spoons: Necessary for accurately measuring the olive oil, salt, pepper, and dill.

• Cutting board: Provides a surface for chopping the fresh dill and preparing the garlic.

• Knife: Used for chopping the dill and mincing the garlic.

• Citrus juicer: Makes it easier to extract juice from the lemon.

• Serving platter: Perfect for presenting the grilled shrimp alongside the lemon aioli.

Pre-marinade the shrimp: Marinate the shrimp with olive oil, salt, and pepper the night before to save time on the day of grilling.

Use a food processor: Quickly blend the mayonnaise, lemon juice, garlic, and dill in a food processor to make the aioli in seconds.

Preheat the grill: Start preheating the grill while you prepare the shrimp to ensure it’s ready to go when you are.

Buy pre-peeled shrimp: Purchase peeled and deveined shrimp to eliminate prep time and get straight to cooking.