If you’re on the hunt for something a little luxurious, bright, and packed with bold flavor, this Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli is an absolute must-try. Imagine succulent shrimp, spicy and garlicky, with a savory dusting of Parmesan, served piping hot straight from the grill—and beside it, a cool, zesty lemon-herb aioli for dipping. This is the kind of dish that will make you feel like a grill master, whether you’re firing up the barbecue outdoors or just using a grill pan in your kitchen. Every bite is an explosion of juicy, tender shrimp with crave-worthy layers of heat, umami, and citrus. This recipe is effortless enough for a quick weeknight dinner, but impressive enough to serve to friends and family at your next summer get-together.

Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about letting simple, fresh ingredients shine. Each element plays a starring role, bringing color, richness, or punchy brightness to the dish. Gather these staples and you’re mere minutes away from the best Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli!

Shrimp: Use large shrimp, peeled and deveined with the tails left on; they’ll stay juicy and look beautiful for serving.
Olive Oil: Helps the marinade cling to the shrimp and gives a rich, Mediterranean flavor.
Garlic: Brings pungent, savory depth and that signature aroma—don’t skimp!
Red Pepper Flakes: Adds the right amount of heat for bold, spicy flavor in every bite.
Smoked Paprika: Gives a subtle smokiness, deep color, and extra warmth to the marinade.
Salt: Essential for enhancing all the flavors and ensuring the shrimp pop.
Black Pepper: Adds mild bite and dimension to balance the spices.
Parmesan Cheese: Lends a creamy, cheesy finish that melts into irresistible goodness over the hot shrimp.
Chopped Fresh Parsley: A sprinkle for freshness and a burst of green on top.
Lemon Wedges: For squeezing bright, tangy citrus over the finished shrimp, tying everything together.
Mayonnaise: The base for your lemon-herb aioli, making it creamy and rich.
Lemon Juice and Zest: Deliver citrusy zing and aromatic oils to the aioli.
Extra Garlic: Just a touch for the aioli, infusing it with flavor without overpowering.
Fresh Dill or Parsley: Lifts the aioli with herby flair—use whichever you prefer.
Salt and Pepper (Aioli): Season to taste, bringing all those creamy, zesty notes into balance.

How to Make Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli

Step 1: Marinate the Shrimp

Whisk together the olive oil, minced garlic, red pepper flakes, smoked paprika, salt, and black pepper in a large bowl. Add the shrimp and toss them until they’re thoroughly coated in the vibrant, fiery marinade. Cover and refrigerate for at least 15 to 30 minutes. This quick soak infuses the shrimp with all those punchy, garlicky flavors—worth every second!

Step 2: Mix the Lemon-Herb Aioli

While the shrimp soak up their spicy marinade, prepare the irresistibly creamy lemon-herb aioli. Combine mayonnaise, fresh lemon juice, lemon zest, a minced garlic clove, and your choice of chopped dill or parsley in a small bowl. Add salt and pepper, then whisk until everything is smooth and flecked with herbs. Chill the aioli until ready to serve; this rest allows the flavors to mingle and shine.

Step 3: Prep the Grill

Whether you’re using a grill outdoors or a grill pan inside, get it nice and hot—aim for medium-high heat. Oil the grates to prevent sticking and to help those gorgeous shrimp get a good sear. If you’re using wooden skewers, don’t forget to soak them ahead of time to avoid charring.

Step 4: Grill the Shrimp

Thread the shrimp onto skewers for easy flipping (and a show-stopper presentation!). Place them on the grill and cook for about 2 to 3 minutes per side, just until they’re pink, opaque, and slightly charred. During the final minute, scatter the grated Parmesan directly over the shrimp so it melts into the sizzling seafood, creating a cheesy crust of umami. Remove the skewers to a platter.

Step 5: Finish and Serve

Give the hot shrimp a finishing flourish of chopped parsley and plate them up with plenty of lemon wedges. Serve immediately with a side of that chilled lemon-herb aioli for dipping. Every bite delivers everything you love about Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli—zesty, creamy, fresh, and perfectly spiced!

How to Serve Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli

Garnishes

Don’t underestimate the wow factor of a final sprinkle of fresh parsley and a scatter of lemon wedges. The greenery highlights the golden char of the shrimp, while another squeeze of lemon at the table brightens every flavor. For an extra flourish, you can also dust the finished platter with a pinch more Parmesan—over-the-top, but oh-so-worth it!

Side Dishes

Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli is the ultimate summer main, and it craves good company. Serve it over fluffy herbed rice, toss alongside a simple arugula salad, or pile high next to grilled vegetables for a vibrant, complete meal. Fresh bread is perfect for sopping up any leftover aioli—don’t let a drop go to waste!

Creative Ways to Present

If you’re hosting, thread the shrimp onto short skewers for easy passing at parties, or lay them on a platter over a bed of mixed greens for a stunning centerpiece. For a fun twist, layer them on toasted baguette slices, crostini-style, then drizzle with aioli and a squeeze of lemon. However you serve them, Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli never fails to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover shrimp and aioli in separate airtight containers in the fridge. The Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli stays fresh and flavorful for up to two days, making it a standout choice if you want a taste of summer later in the week.

Freezing

While the aioli doesn’t freeze well (it may separate and lose its luscious texture), you can freeze any leftover grilled shrimp. Place the cooled shrimp in a single layer on a tray to freeze, then transfer to a resealable freezer bag. When stored this way, the shrimp keeps well for up to a month—perfect for tossing into salads or pasta dishes later on.

Reheating

To reheat, warm the shrimp briefly on a hot skillet or under the broiler—just until they’re heated through. Avoid microwaving, as this can overcook and toughen the shrimp. Serve immediately with fresh lemon and the aioli (made fresh for the best texture and flavor).

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw your shrimp completely and pat them dry before marinating. This ensures they soak up all the delicious flavors and grill up beautifully for Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli.

What can I substitute for fresh parsley or dill in the aioli?

If you don’t have fresh herbs, dried parsley or dill will work in a pinch, though the flavor will be slightly less vibrant. Chives or even a touch of basil can add a unique twist to the lemon-herb aioli.

Can I make Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli indoors?

Yes! A grill pan or cast iron skillet on the stovetop produces lovely results. You can even broil the shrimp on a foil-lined baking sheet if you need to keep things easy—just keep an eye on them so they don’t overcook.

How spicy will the shrimp be?

The heat level in this Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli is moderate, coming mostly from the red pepper flakes. If you’re serving spice-sensitive eaters, simply reduce the amount according to taste.

Can I prep the shrimp ahead of time for a party?

You sure can! Marinate the shrimp and make the aioli up to a day ahead. Keep the shrimp and aioli chilled separately, then grill right before serving for the best flavor and texture. This way, your Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli is party-ready with minimal effort at showtime!

Final Thoughts

There’s something seriously special about grilling shrimp and swirling them through a tangy lemon aioli—especially when the flavors come together so effortlessly. I hope you’ll give Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli a spot on your summer menu. It’s fresh, festive, and always a crowd pleaser. Get grilling, and let the deliciousness begin!

Spicy Garlic Parmesan Grilled Shrimp with Lemon-Herb Aioli Recipe

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4.8 from 4 reviews

Author: admin
Total Time: 26 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the flavorful combination of spicy garlic parmesan grilled shrimp served with a zesty lemon-herb aioli. This dish is perfect for summer grilling and sure to impress your guests with its bold flavors.

Ingredients

Scale

For the Shrimp:

1 1/2 lbs large shrimp (peeled and deveined, tails on)
3 tablespoons olive oil
4 cloves garlic (minced)
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Lemon wedges (for serving)

For the Lemon-Herb Aioli:

1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic (minced)
1 tablespoon chopped fresh dill or parsley
Salt and pepper to taste

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Instructions

Marinate the Shrimp: In a large bowl, combine olive oil, garlic, red pepper flakes, smoked paprika, salt, and black pepper. Add the shrimp and toss until well coated. Marinate in the refrigerator for 15–30 minutes.
Prepare the Aioli: Mix mayonnaise, lemon juice, lemon zest, garlic, and herbs. Season with salt and pepper. Chill until serving.
Grill the Shrimp: Preheat grill, oil grates, and grill shrimp for 2–3 minutes per side until pink. Sprinkle with Parmesan during the last minute. Garnish with parsley and serve with lemon wedges and aioli.

Notes

If using wooden skewers, soak them in water for 30 minutes before grilling.
You can also cook the shrimp on a grill pan or under a broiler as an alternative to grilling outdoors.

Prep Time: 20 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Grilling
Cuisine: American