Description
This Spicy Garlic Parmesan Grilled Shrimp recipe combines succulent large shrimp marinated in a flavorful blend of garlic, smoked paprika, cayenne, and Parmesan cheese, grilled to perfection over medium-high heat, and served with a zesty lemon-herb aioli. Perfect for a quick and elegant appetizer or main dish, it’s packed with bold flavors and ready in under 30 minutes.
Ingredients
Scale
Shrimp 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 fresh parsley, and lemon juice to create a flavorful marinade.
- Coat and Marinate: Add the peeled and deveined shrimp to the bowl and toss thoroughly to coat all pieces evenly. Let the shrimp marinate for 15-20 minutes to absorb the bold flavors.
- Prepare the Aioli: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, finely chopped parsley, Dijon mustard, and season with salt and pepper to taste. Refrigerate until ready to serve to enhance the flavors.
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F (200°C), to ensure the shrimp cooks quickly and gains a slight char.
- Thread the Shrimp: Carefully thread the marinated shrimp onto skewers, spacing them evenly for uniform cooking.
- Grill the Shrimp: Place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp turn opaque and develop slight charring.
- Serve Immediately: Remove the shrimp from the grill and serve hot with the chilled lemon-herb aioli on the side for dipping, creating a perfect balance of spicy and tangy flavors.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
- Adjust the cayenne pepper and red pepper flakes according to your preferred spice level.
- The shrimp cooks rapidly; avoid overcooking to keep it tender and juicy.
- For a gluten-free version, confirm that mayonnaise and other condiments used are gluten-free.
- The lemon-herb aioli can be made a day in advance and refrigerated to deepen flavor.
