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5 from 1 vote

Old Bay Shrimp with Lemon Aioli

Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
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!