Description
This Spicy Garlic Parmesan Grilled Shrimp recipe features plump, juicy shrimp marinated in a bold blend of garlic, smoked paprika, cayenne, and Parmesan cheese, then perfectly grilled to achieve a deliciously charred finish. Served with a tangy lemon-herb aioli, this dish is a quick and flavorful seafood option perfect for summer barbecues or weeknight dinners.
Ingredients
Scale
For the 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)
For the 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, combine olive oil, minced garlic, smoked paprika, cayenne pepper, red pepper flakes, salt, black pepper, grated Parmesan cheese, chopped parsley, and lemon juice. Whisk everything thoroughly to create the marinade.
- Coat the Shrimp: Add the peeled and deveined shrimp to the marinade. Toss well to ensure every shrimp is coated evenly. Allow the shrimp to marinate for 15 to 20 minutes to absorb all the flavors.
- Prepare the Aioli: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, finely chopped parsley, Dijon mustard, salt, and pepper until smooth. Place the aioli in the refrigerator to chill until serving.
- Preheat the Grill: Heat your grill to medium-high, approximately 400°F (200°C), to ensure a quick and even cooking process.
- Thread the Shrimp: Thread the marinated shrimp carefully onto the skewers, spacing them slightly to allow even heat circulation and grilling.
- Grill the Shrimp: Place the shrimp skewers on the preheated grill. Cook for 2 to 3 minutes on one side until the shrimp turn opaque and develop a slight char, then flip and cook the other side for an additional 2 to 3 minutes.
- Serve Immediately: Remove the shrimp from the grill once cooked through and slightly charred. Serve hot with the chilled lemon-herb aioli on the side for dipping.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Adjust cayenne pepper and red pepper flakes according to your preferred spice level.
- For an indoor alternative, shrimp can be cooked on a grill pan or under the broiler.
- Use fresh lemon juice and parsley for the best flavor in the aioli.
- This recipe works well as an appetizer or a main course served with a side salad or grilled vegetables.
