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Spicy Shrimp Kebabs with Cilantro-Ginger Aioli

Photo: Annabelle Breakey

Total time 1 hr, 40 mins
Yield

Serves 4 or 5

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

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

Cook's Notes

Allow 40 minutes, plus 1 hour to marinate.