Description
This Spicy Garlic Parmesan Grilled Shrimp recipe features succulent large shrimp marinated in bold spices and grilled to perfection, topped with grated Parmesan and fresh parsley. Served alongside a creamy, zesty Lemon-Herb Aioli, it’s a flavorful and easy seafood dish perfect for summer grilling or any occasion.
Ingredients
Scale
For the Shrimp
- 1½ pounds large shrimp, peeled and deveined (tails on)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
For the Lemon-Herb Aioli
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Instructions
- Marinate the Shrimp: In a large bowl, combine the shrimp, olive oil, minced garlic, red pepper flakes, smoked paprika, black pepper, salt, and lemon juice. Toss everything to coat the shrimp thoroughly. Let the mixture marinate for 15–30 minutes to absorb all the flavors.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat. If using wooden skewers, ensure they have been soaked for at least 30 minutes to prevent burning. Thread the shrimp onto skewers for easy grilling.
- Grill the Shrimp: Place the shrimp skewers on the grill and cook for 2–3 minutes on each side until the shrimp turn opaque and develop slightly charred grill marks.
- Add Parmesan and Parsley: While the shrimp are still hot off the grill, immediately sprinkle grated Parmesan cheese over them, allowing it to melt slightly. Then, top with fresh chopped parsley for an herbaceous finish.
- Prepare the Lemon-Herb Aioli: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, chopped dill, chopped parsley, salt, and pepper. Chill the aioli in the refrigerator until ready to serve.
- Serve: Serve the spicy garlic Parmesan grilled shrimp hot, accompanied by the lemon-herb aioli for dipping.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- You can also cook the shrimp in a grill pan or under the broiler if a grill is not available.
- Adjust the amount of red pepper flakes according to your preferred spice level.
Nutrition
- Serving Size: About 6–8 shrimp with aioli
- Calories: 320
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 210 mg
