Description
This Spicy Garlic Parmesan Grilled Shrimp recipe combines succulent shrimp marinated in a flavorful blend of garlic, smoked paprika, cayenne, and Parmesan cheese, grilled to perfection, and served with a zesty lemon-herb aioli. Quick and vibrant, it’s perfect for a tasty seafood dinner or entertaining guests with a punch of spice and fresh citrus notes.
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, garlic, smoked paprika, cayenne pepper, red pepper flakes, salt, black pepper, grated Parmesan cheese, chopped parsley, and lemon juice until well combined to create a flavorful marinade.
- Add Shrimp to Marinade: Toss the peeled and deveined shrimp in the marinade ensuring each piece is well coated. Let the shrimp marinate for 15 to 20 minutes to absorb all the spices and flavors.
- Prepare the Lemon-Herb Aioli: In a small bowl, combine mayonnaise, lemon juice, lemon zest, minced garlic, finely chopped parsley, Dijon mustard, salt, and pepper. Whisk until smooth and refrigerate until ready to serve, allowing the flavors to meld.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F (200°C), ensuring it is hot enough to give the shrimp a nice sear and slight char.
- Thread the Shrimp onto Skewers: Carefully thread the marinated shrimp onto skewers, spacing them evenly for even cooking. If using wooden skewers, make sure they were soaked beforehand to prevent burning.
- Grill the Shrimp: Place the shrimp skewers on the grill and cook for 2-3 minutes on each side. Grill until the shrimp turn opaque and develop a slight char for that smoky flavor.
- Serve: Remove the shrimp from the grill immediately after cooking to avoid overcooking. Serve hot with the chilled lemon-herb aioli for dipping, making a refreshing contrast to the spicy shrimp.
Notes
- Adjust cayenne pepper and red pepper flakes according to your heat preference.
- For best results, soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Use fresh lemon juice and fresh parsley for the brightest flavor in both the marinade and the aioli.
- This recipe is best served immediately after grilling for optimal texture and flavor.
- Can be served over rice, salad, or with crusty bread to make a complete meal.
