Spicy Shrimp Kebabs with Cilantro-Ginger Aioli

Spicy Shrimp Kebabs with Cilantro-Ginger AioliRecipe

Photo: Annabelle Breakey

Serve these kebabs with a sweet rosé, plus crusty bread and grilled or roasted small potatoes to dip into the extra aioli.

Serves 4 or 5


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1/2 cup lemon juice, divided
1/4 cup olive oil
1/4 cup minced ginger, divided
3 tablespoons minced garlic, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon sugar
1 teaspoon red chile flakes, divided
1 1/2 pounds peeled, deveined large shrimp* (tails on)
1 1/2 cups mayonnaise
1 cup cilantro sprigs, plus a few more for garnish
1 1/2 cups cherry tomatoes
Lemon wedges


Total: 1 Hour, 40 Minutes

1. In a medium bowl, mix 1/4 cup lemon juice, the olive oil, 2 tbsp. ginger, 1 1/2 tbsp. garlic, 3/4 tsp. salt, the sugar, and 1/2 tsp. chile flakes. Add shrimp and mix to coat. Cover and chill about 1 hour, stirring once or twice.

2. Meanwhile, combine mayon­naise, remaining 1/4 cup lemon juice, 2 tbsp. ginger, 1 1/2 tbsp. garlic, 3/4 tsp. salt, 1/2 tsp. chile flakes, and 1 cup cilantro in a food processor. Whirl until smooth. Scrape aioli into a small bowl, cover, and chill until ready to use.

3. Preheat grill to medium-high. Lift shrimp from marinade (discard any remaining mari­nade), and thread onto metal or soaked-wood skewers, interspersing with cherry tomatoes. Grill kebabs (close lid if using a gas grill), turning once, just until shrimp is opaque but still moist-looking in center of thickest part (cut one to test), 3 to 4 minutes total.

4. Transfer kebabs to a platter; garnish with lemon wedges and cilantro sprigs. Serve with cilantro-ginger aioli.

*We use shrimp often labeled "jumbo" (21 to 25 per lb.). If you use smaller ones, reduce the grilling time slightly.

Note: Nutritional analysis is per serving with 2 tbsp. aioli.

Created date

June 2016

Nutritional Information

Calories 290
Caloriesfromfat 48 %
Protein 26 g
Fat 15 g
Satfat 2.3 g
Carbohydrate 10 g
Fiber 0.8 g
Sodium 567 mg
Cholesterol 192 mg