Seasoned shrimp marinated in butter – grilled to perfection – paired with a smoked paprika aioli sauce. A delicious and easy low-carb meal! We grill out a lot in the Southwest. The weather is perfect this time of year. In the evenings there is nothing better than to unwind with a Tasty Low Carb meal and an equally low-carb margarita. That was our evening plan!
When grilling shrimp, size really does matter. Especially when using skewers on the grill. Shrimp are usually graded by size. For our recipe we used 13-15 per pound count “tiger shrimp.” Any smaller and they would be too small on the plate. Larger ones are not only more expensive, but also are not as good for dipping. The 13-15 size is perfect for dipping and the plate presentation is great!
We buy shrimp that has the shell on, but they are deveined. We peel the shrimp for this recipe, but we leave the tails on as a handle for serving and dipping. You can save the shells after removal, if you like, and use them to prepare a delicious stock for a shrimp bisque soup.
We prepare a marinade for the shrimp using lots of melted butter, garlic powder, and Joanie’s favorite, “Tony Chachere’s Original Creole Seasoning.” It is in the marinade and also sprinkled on top of the finished plate. You can substitute smoked paprika for the creole seasoning if you are not making our “smoked paprika aioli” dipping sauce.
After marinating for a few minutes to coat the shrimp, we place four shrimp on each wooden skewer. The skewers make it easy to turn the shrimp on the hot grill and make an excellent presentation. Guests can take a skewer right to their plate. Of course, the skewers should be soaked in water for 15 minutes before placing on the hot grill so they do not burn.
Our grilling tip is a cardinal rule with shrimp – do not overcook them. Two minutes on each side on a hot grill is usually the right amount of cooking time. Shrimp are easy to cook as they tell you when they are done. They will turn pink and curl up while still have a slightly translucent yet opaque look. Turn them only once on your grill and you will have a tasty treat. If you cook them too long they will become tough and much less flavorful.
Topping with a squeeze of lime and a garnish of cilantro adds to the flavor. Some recipes always use lemon juice for seafood, before serving. You make the choice. We used our lime juice and cilantro for our recipe.
Our dipping sauce for this recipe adds a delectable touch to perfectly grilled shrimp. The smoky creamy smoked paprika aioli sauce is just the perfect compliment for shrimp!
We eat a lot of shrimp. It is very low in carbs and very delicious. We also have a lot of Tasty Low Carb shrimp recipes that will be posted soon – so come back often!
Grilled Shrimp With Smoked Paprika Aioli
Delicious for an appetizer or main course and it tells you when it is done!
- 1 pound raw shrimp 13-15 count
- 4 ounces butter melted
- 2 teaspoons creole seasoning
- 2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoons cilantro chop and garnish
- 1/2 lime juiced and garnish
Remove the shells from the raw shrimp, leaving the tail on. Make sure the shrimp are deveined.
Put the shrimp and melted butter in a gallon size zip lock bag and mix to coat. Then add seasonings in the same bag and mix until shrimp are evenly coated. Set aside to marinate for 5-10 minutes.
Skewer the shrimp on soaked wood skewers (about four per skewer). Grill for two minutes or each side or until pink and slightly opaque.
Garnish with chopped cilantro and a squeeze of lime juice and serve.
Soak your skewers in water to prevent burning. You can substitute lemon juice for the lime juice if you prefer.