Grilled Shrimp Skewers with Lemon Aioli
A breezy, crowd-pleasing starter that tastes like summer vacation on a stick.
Let’s be honest: shrimp skewers are already a win. But pair them with a silky lemon aioli and suddenly your backyard barbecue just got gourmet coastal dinner party status. These are fast, fancy-feeling, and practically beg to be served with a chilled glass of white wine and your best linen napkins (or paper towels — we don’t judge).
🦐 What You’ll Need (4–6 servings):
For the Skewers:
1½ lbs large shrimp, peeled & deveined (tail-on if you're feeling fancy)
2 tablespoons olive oil
2 cloves garlic, minced
Zest of 1 lemon
½ teaspoon smoked paprika
Salt + freshly cracked black pepper
Skewers (wooden or metal — soak wooden ones if grilling)
For the Lemon Aioli:
½ cup mayo (or Greek yogurt if you’re lightening it up)
1 clove garlic, grated or finely minced
Juice of ½ lemon
Zest of ½ lemon
1 teaspoon Dijon mustard
Salt, to taste
Optional add-ins: Pinch of cayenne for a little kick, or chopped parsley for a green pop.
How to Make It:
1. Marinate the shrimp
In a bowl, toss shrimp with olive oil, garlic, lemon zest, paprika, salt, and pepper. Let it hang out for 15–30 minutes while you make the aioli and preheat the grill.
2. Mix the lemon aioli
Stir together mayo, garlic, lemon juice + zest, and Dijon. Season to taste. Pop it in the fridge while the shrimp cook — it gets better as it chills.
3. Skewer & grill
Thread shrimp onto skewers (3–4 per stick). Grill over medium-high heat for 2–3 minutes per side, until pink, curled, and slightly charred. Don’t overcook — shrimp go from dreamy to rubbery fast.
4. Serve with flair
Pile skewers on a platter, serve the aioli in a cute little bowl, and garnish with lemon wedges + herbs. Extra points for a blue-and-white dish moment or breezy napkins.
✨Host Mode Tips:
Make ahead: The aioli can be made the night before and kept in the fridge.
No grill? Use a grill pan indoors or roast under the broiler for 3–4 minutes.
Pair it with: A crisp white wine, Cucumber G&T, or chilled sparkling lemonade.
Extra chic move: Add grilled lemon halves to the platter — they look good and taste amazing squeezed over the shrimp.
Left overs? Chop leftover shrimp and toss with arugula, avocado, and extra aioli for a luxe next-day lunch. Look at you, thriving.