A quick, flavorful grilled shrimp appetizer that pairs savory seafood seasoning with a bright, tangy key lime aioli. Perfect for backyard barbecues or casual gatherings.
After moving from Florida to Arkansas a few months ago, we found ourselves missing coastal flavors. The mountains are beautiful, but I still crave light, island-inspired dishes and tropical-style appetizers that remind me of the coast.
So, rather than moving back, I bring Florida to the Ozarks by cooking dishes that capture those bright, citrus-forward flavors. This grilled shrimp with key lime aioli does just that—simple, fresh, and full of zest.
If you love shrimp, try variations like grilled shrimp tacos with chipotle sauce for a different twist.
Grilled Shrimp Instructions:
If your shrimp are frozen, thaw them first and pat dry with paper towels. For a quick thaw, place shrimp in a large bowl, cover with cold tap water, wait 10 minutes, drain, and repeat until fully thawed.
In a medium bowl, toss the shrimp with olive oil and seafood seasoning until evenly coated. Using your hands makes it easy to distribute the oil and spices.
Thread 4–5 shrimp onto each bamboo skewer, leaving about 1/2 inch between shrimp so they cook evenly. Preheat the grill and cook the skewers 2–4 minutes per side, watching closely so the shrimp do not overcook.
Remove the shrimp from the grill and let them rest on a plate while you prepare the aioli.
Key Lime Aioli Instructions:
Combine all aioli ingredients in a bowl—mayonnaise, key lime juice, and the spices. There’s no specific order; simply add everything together.
Whisk or use a fork to blend the mixture until smooth and creamy. Break up any spice clumps with your wrist motion. If the aioli is too thick, thin with a little milk, but be aware that this may mellow the flavor. I don’t recommend adding extra lime juice unless you prefer a sharper tartness.
Serve the aioli alongside the grilled shrimp. You can plate the skewers over rice, remove the shrimp from skewers for cocktail-style service, or present them on the rim of glasses with a small dish of sauce for dipping.
The recipe is straightforward and quick to prepare. The bright aioli pairs well with shrimp, mahi-mahi, salmon, or grilled chicken if you make extra.
Tips for Perfect Grilled Shrimp:
Soak bamboo skewers in tap water for 10–15 minutes before grilling to reduce charring. Since shrimp cook quickly—only a few minutes per side—this prevents the skewers from burning.
For deeper key lime flavor, make the aioli a few hours ahead and chill it. Dipping sauces and aiolis often taste more developed after resting in the fridge.
Watch the shrimp closely while grilling. Remove them when the center of the deveined area is still slightly translucent (a little gray). Let the shrimp rest 5–7 minutes off the heat to finish cooking; this helps prevent rubbery texture. These shrimp can be served warm or at room temperature, depending on how you prefer to present them.
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Grilled Shrimp with Key Lime Aioli
Ingredients
Grilled Shrimp
- 1 pounds shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoon seafood seasoning, similar to Old Bay
Key Lime Aioli
- 1 ½ cups mayonnaise
- ⅛ cup key lime juice
- ½ teaspoon chili powder
- ½ teaspoon dried dill
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ⅛ teaspoon black pepper
Instructions
Grilled Shrimp
- If using frozen shrimp, thaw and pat dry with paper towels.
- Toss shrimp with olive oil and seafood seasoning in a medium bowl until evenly coated.
- Thread 4–5 shrimp per skewer, leaving small gaps between shrimp. Grill 2–4 minutes per side until opaque and just cooked through.
- Remove from grill and rest briefly while you prepare the aioli.
Key Lime Aioli
- Combine mayonnaise, key lime juice, chili powder, dill, oregano, cumin, smoked paprika, and black pepper in a bowl.
- Whisk until smooth. Adjust thickness with a little milk if desired; adjust seasoning to taste.
- Serve the aioli alongside the grilled shrimp.
Notes
The nutrition estimates include all the aioli divided among four servings, which overstates the sauce portion per serving. A realistic serving of the aioli is about 1 tablespoon; this recipe yields roughly 2 cups of sauce, so you may have leftovers. Store extra aioli in a sealed container in the refrigerator for up to three days and use with other seafood or grilled chicken.
Nutrition
Calories: 277kcal
Carbohydrates: 2g
Protein: 23g
Fat: 20g