Grilled Shrimp with Old Bay and Zesty Aioli

Grilled Shrimp with Old Bay

There's nothing quite like the sizzle of skewers meeting a hot grill. Many home cooks end up with rubbery shrimp because they overcook them or leave too much moisture on the seafood. This guide shows you how to master Grilled Shrimp with Old Bay and Aioli.

High end, fresh caught seafood isn't a requirement for a great meal. Frozen jumbo shrimp work beautifully, provided they are thawed in the fridge and patted completely dry.

The objective is a rapid sear over high heat. We're aiming for rich, mahogany char marks and a satisfying snap, all balanced by a cool, zesty dipping sauce.

How to Get the Sear

Fat Based Rub: Using butter and oil helps the spices stick to the shrimp instead of sliding off. This creates a savory film that browns quickly.

The C Shape Rule: Shrimp are done the second they curve into a "C". If they curl into a tight "O", they've stayed on the grill too long.

Ingredient Deep Dive

Ingredients and Substitutes

For the Shrimp

• 1 lb jumbo shrimp, peeled and deveined Why this? Larger shrimp handle high heat without overcooking instantly. (Substitute: 1 lb medium shrimp)
• 3 tbsp unsalted butter, melted (Substitute: 3 tbsp melted coconut oil)
• 1 tbsp olive oil (Substitute: 1 tbsp avocado oil)
• 1 tbsp Old Bay seasoning (Substitute: 1 tbsp Cajun seasoning)
• 2 cloves garlic, minced (Substitute: 1 tsp garlic powder)
• ½ tsp smoked paprika (Substitute: ½ tsp sweet paprika)

For the Zesty Aioli

• ½ cup mayonnaise (Substitute: ½ cup sour cream)
• 1 tbsp fresh lemon juice (Substitute: 1 tbsp lime juice)
• 1 clove garlic, grated finely (Substitute: ¼ tsp garlic powder)
• ¼ tsp cayenne pepper (Substitute: pinch of red pepper flakes)
• ¼ tsp salt (Substitute: omit if using salted mayo)

Quick Recipe Specs

• Prep time: 10 minutes
• Cook time: 5 minutes
• Total time: 15 minutes
• Yield: 4 servings

The Right Tools

You can use a standard outdoor grill, but a cast iron grill pan works just as well for indoors. If you use wooden skewers, soak them in water for 30 minutes first so they don't catch fire. A bowl for tossing the shrimp and a small whisk for the aioli are the only other essentials.

Simple Cooking Steps

1. Pat the shrimp completely dry with paper towels. Note: Wet shrimp steam instead of searing, which kills the crust.
2. Whisk together melted butter, olive oil, Old Bay, minced garlic, and smoked paprika in a bowl.
3. Toss shrimp in the butter mixture until glossy and coated. Let them sit for 5-10 minutes.
4. Thread 4-5 shrimp per skewer, leaving small gaps between each piece.
5. Preheat your grill or grill pan to medium high heat.
6. Place skewers on the heat and cook 2-3 minutes until deep brown grill marks appear. Do not move them during this time.
7. Flip the skewers and cook for another 2 minutes until the shrimp are opaque and form a 'C' shape.
8. Move shrimp to a plate to rest for 1 minute.
9. Whisk together mayonnaise, lemon juice, grated garlic, cayenne, and salt to finish the aioli.

Fixing Common Issues

Fixing Rubbery Shrimp

This happens when the internal temperature goes too high. The fix is to pull the shrimp off the grill the moment they turn opaque. They continue to cook for about a minute after they leave the heat, so under cooking them by a tiny margin actually leads to a better texture.

Stopping the Stick

If shrimp tear when you flip them, your grill wasn't hot enough or you flipped too early. Wait for the shrimp to naturally release from the grate. If they're sticking, give them another 30 seconds to develop a harder sear.

Managing Burnt Spices

Old Bay contains paprika, which can burn if the heat is screaming. If you see the spices turning black instead of brown, drop your heat to medium. Using a mix of butter and oil helps stabilize the temperature better than butter alone.

Storage and Waste

Place any remaining shrimp in an airtight container and keep them chilled for up to 2 days. To reheat, skip the microwave, as it makes shrimp rubbery. Instead, use a hot pan for 60 seconds just to warm them through.

If you bought whole shrimp, save the shells. Simmer the heads and shells with onion and celery for 20 minutes to create a quick seafood stock for a chowder or risotto.

Great Side Dishes

The bold, salty profile of these shrimp is best balanced with fresh flavors. A tangy cucumber salad or some grilled asparagus are excellent choices. For a more substantial meal, serve the shrimp alongside wild rice or quinoa.

If you prefer a different citrus flavor, you might enjoy this Garlic Lime Grilled Shrimp recipe, which trades the savory coastal spice for a zesty, bright finish.

Easy Flavor Twists

For a lighter version, swap the mayonnaise in the aioli for plain Greek yogurt. It adds a sharp tang that cuts through the butter of the shrimp. You can also add a teaspoon of honey to the aioli if you like a sweet and spicy contrast.

If you prefer a different seasoning entirely, try a Lemon Pepper Grilled Shrimp for a cleaner, more acidic flavor. You can also add a pinch of brown sugar to the Old Bay rub to help the shrimp caramelize faster on the grill.

Chef's Note: If you're using frozen shrimp, thaw them in a bowl of cold water in the fridge. Never use warm water, as it starts to cook the outside of the shrimp and ruins the snap.

The result of this method is a shrimp that's juicy on the inside with a salty, charred exterior. It's a fast way to get a high end meal on the table without spending hours in the kitchen. Enjoy them while they're hot!

High in Sodium