Tested till perfect Grilled Shrimp with Citrus Aioli
Grilled Shrimp with Citrus Aioli
Photography by Matthew Kimura

Grilled Shrimp with Citrus Aioli

To whet appetites, sip some chilled white wine while enjoying cold grilled shrimp with a refreshing citrus dipping sauce. Use a variety of citrus fruit or use 1-1/2 tsp (7 mL) grated rind and 1 tbsp (15 mL) juice of either orange, lemon or lime.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2004

Recipe4 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 12 oz 12ozraw jumbo shrimp, peeled and deveined
  • 2 tsp 2tspextra-virgin olive oil
  • 1/4 tsp 1/4tspground cumin
  • Pinch each Pinch eachcayenne pepper and salt

Citrus Aioli:

  • 1/3 cup 1/3cuplight mayonnaise
  • 1/2 tsp 1/2tspgrated lemon rind
  • 1/2 tsp 1/2tspgrated lime rind
  • 1/2 tsp 1/2tspgrated orange rind
  • 1 1small clove garliccloves of garlic, minced
  • 1 Pinch 1Pinchpepper
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Citrus Aioli: In small bowl, whisk together mayonnaise, orange, lemon and lime rinds and juices, garlic and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

In bowl, combine shrimp, oil, cumin, cayenne pepper and salt. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and opaque, about 4 minutes. Transfer to plate; refrigerate until cold. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Skewer with toothpicks and serve with Citrus Aioli.

Nutritional Information Per serving: about

cal 152 pro 13g total fat 9g sat. fat 1g
carb 3g fibre 0 chol 103mg sodium 241mg

% RDI:

calcium 3 iron 12 vit A 3 vit C 7
folate 2
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