Grilled Shrimp with Orange Aioli

Three simple ingredients in this creamy aioli—orange, honey and garlic—evoke the flavors of Provence.


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  • Servings: 6


  • 2 pounds large shrimp, shelled and deveined
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh orange juice
  • 2 garlic cloves, very finely chopped
  • Freshly ground pepper
  • 1 1/2 cups mayonnaise
  • 3 tablespoons fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons honey
  • 1 garlic clove, very finely chopped
  • Kosher salt

How to make this recipe

  1. In a medium bowl, toss the shrimp with the olive oil, orange juice, garlic and a generous pinch of pepper. Cover and refrigerate the shrimp for 1 hour or overnight.

  2. Meanwhile, in a medium bowl, whisk the mayonnaise with the orange juice, orange zest, honey and garlic; season with salt.

  3. Light a grill or preheat a grill pan. Thread the shrimp onto 6 pairs of bamboo skewers and season with salt. Grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, 5 to 6 minutes. Transfer the shrimp skewers to plates and serve with the aioli.

Make Ahead

The aioli can be refrigerated for up to 2 days.

Suggested Pairing

The orange accent in both the marinade and the aioli for these shrimp raises the opportunity for an unusually sympathetic wine pairing, since the Muscat grape often has a scent that's described as being like orange or tangerine blossoms. Most Muscats are sweet, but a few are dry (and very good, too). Look for a dry Muscat from Italy's Basilicata region.

Contributed By Published August 2007

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484504 recipes/grilled-shrimp-with-orange-aioli 2013-12-06T23:30:35+00:00 Melissa Clark summer|grilling-barbecuing|barbecue-cookout|french|appetizers-starters|6 august-2007,shrimp marinade,grilled shrimp,orange aioli,Melissa Clark,citrus marinade,provencal shrimp recipes,grilled-shrimp-with-orange-aioli 484504

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