January 3, 2024

Old Bay Shrimp with Lemon Aioli

Name: Old Bay Shrimp with Lemon Aioli
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 2 tablespoons olive oil (divided); 1 lb. shell-on raw shrimp (I like bigger shrimp so I use the 8-12 count, but using smaller shrimp works perfectly too); 3 small garlic cloves (finely grated or pressed, divided); 2 teaspoons Old Bay seasoning (divided, plus more for serving); ¾ teaspoon kosher salt (plus more for seasoning); 1/2 cup mayonnaise (regular or low-fat); 2 lemons (half of one zested, then halve the lemons, divided)

Old Bay Shrimp with Lemon Aioli is one of those super simple recipes that has big bang flavor…and who doesn’t love that? Serve as an appetizer hot, warm, or room temp and enjoy the zingy, lemony aioli and charred lemon wedges with each piece of shrimp. 🍋🍤😊

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Ingredients

Organize the ingredients – raw shrimp, lemons, mayonnaise, garlic, old bay seasoning, salt and olive oil.

Prepping the Shrimp

Place shrimp to a medium bowl. Add 1 tablespoon olive oil, two cloves of finely grated or pressed garlic, 1½ teaspoon Old Bay, and ¾ teaspoon kosher salt.

Combine all of the ingredients together and let sit 10–15 minutes.

Place shrimp in a medium bowl. Add 1 tablespoon olive oil, 2 cloves of finely grated or pressed garlic, 1½ teaspoons Old Bay, and ¾ teaspoon kosher salt and toss to combine. Let sit 10–15 minutes.

Lemon Aioli

Place the mayonnaise in a small bowl with 1 clove of finely grated or pressed garlic, 2 teaspoons lemon zest, juice from one lemon half and season with kosher salt.

While shrimp are marinating, make the lemon aioli. Place 1/2 cup of mayonnaise in a small bowl with 1 clove of finely grated or pressed garlic, 2 teaspoons lemon zest, juice from 1 lemon half, 1/2 teaspoon old bay seasoning, and season with kosher salt. Combine ingredients using a spoon or spatula. Transfer lemon aioli to a small ramekin and set aside until ready to serve. If not serving immediately, cover with plastic wrap and refrigerate. Let come to room temp for 1/2 hour before serving.

Cooking the Shrimp

Place one tablespoon of olive oil on a baking sheet and coat pan using a silicone brush, if needed. Place shrimp and three lemon halves (cut-side down) on the baking sheet.

Place baking sheet on the top rack and cook shrimp and lemons for 1-1.5 minutes. Set a timer! The shrimp will need to be removed from the oven before the lemons. Continue cooking the lemons until they have charred in some spots, approximately an additional 4-5 minutes.

Preheat broiler on high heat. Place 1 tablespoon of olive oil on a baking sheet and coat pan using a silicone brush, if needed. Then place shrimp and three lemon halves (cut-side down) on the baking sheet on the top rack and cook shrimp and lemons for 1-1 1/2 minutes. Set a timer! Once the shrimp have turned color, flip the shrimp and cook for an additional 1 minute. The shrimp will need to be removed from the oven before the lemons. Continue cooking the lemons until they have charred in some spots, approximately an additional 4-5 minutes.

Old Bay Shrimp with Lemon Aioli

Serve shrimp and charred lemons hot, warm, or cold with the lemon aioli on a platter.

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5 from 1 vote

Old Bay Shrimp with Lemon Aioli

Prep Time15

Cook Time8

Total Time23

Course: Appetizer

Cuisine: American, Southern

Keyword: garlic, gluten free, lemon juice, lemon zest, mayonnaise, old bay seasoning, raw shrimp

Servings: 4 servings

Author: GFchow @ gfchow.com

Ingredients

2 tablespoons olive oil divided
1 lb. shell-on raw shrimp I like bigger shrimp so I use the 8-12 count, but using smaller shrimp works perfectly too
3 small garlic cloves finely grated or pressed, divided
2 teaspoons Old Bay seasoning divided, plus more for serving
¾ teaspoon kosher salt plus more for seasoning
1/2 cup mayonnaise regular or low-fat
2 lemons half of one zested, then halve the lemons, divided

Instructions

Preheat broiler to high heat.

Shrimp

Place shrimp in a medium bowl. Add 1 tablespoon olive oil, 2 cloves of finely grated or pressed garlic, 1½ teaspoons Old Bay, and ¾ teaspoon kosher salt and toss to combine. Let sit 10–15 minutes.
Place 1 tablespoon of olive oil on a baking sheet and coat pan using a brush, if needed. Place shrimp and three lemon halves (cut-side down) on the baking sheet. Place baking sheet on the top rack and cook shrimp and lemons for 1-1 1/2 minutes. Set a timer! Once the shrimp have turned color, flip the shrimp and cook for an additional 1 minute. Remove the shrimp from the baking sheet and continue cooking the lemons until they have charred in some spots, approximately an additional 4-5 minutes.

Lemon Aioli

While shrimp are marinating, make the lemon aioli. Place the mayonnaise in a small bowl with 1 clove of finely grated or pressed garlic, 2 teaspoons lemon zest, juice from 1 lemon half, 1/2 teaspoon old bay seasoning, and season with kosher salt. Combine ingredients using a spoon or spatula. Transfer lemon aioli to a small ramekin and set aside until ready to serve. If not serving immediately, cover with plastic wrap and refrigerate. Let come to room temp for 1/2 hour before serving.

Assembly

Serve shrimp and charred lemons hot, warm, or cold with the lemon aioli on a platter. Be sure to squeeze some of the charred lemons onto the shrimp for the ulitmate experience!

Notes

You can keep the shells on while cooking and either 1) eat the shrimp and the shells or 2) peel the shells after cooking the shrimp. If you plan to peel the shrimp before eating them, use a knife or kitchen shears to create a slit around the vein for easier peeling before eating. Many people believe that cooking the shrimp with the shells on keeps the shrimp more succulent and tender because the shells provide a protective barrier. I believe that as long as you don’t overcook the shrimp, both ways work.

Cooking the shrimp on the grill, in a cast iron, or non stick pan are other great alternatives. Cooking times for the shrimp will be the same…more or less. The lemons will char more quickly on the grill.

Old Bay is a very salty spice rub so a little goes a long way!

If you have any leftover shrimp, make a shrimp salad with the lemon aioli. I did and it was amazing!

Recipe from Bon Appétit and modified by me.

If you like this recipe, you may also like these other GFchow recipes. Zingy Brown Sugar grilled Shrimp with Fresh Mint Sauce, Fried Calamari with Zingy Aioli, and Spiced Aioli Chicken Breasts.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.