Recipe By Chef John
Published Feb 21st
Prep 15m Cook 5m Additional 25m Ready In 45m
Servings 4 servings Calories 311.1

You’ll notice a glaring lack of ingredients in this recipe. Thanks to the intensely flavored cured lemons, the aioli sauce needs little more than some fresh tarragon to reach its full potential. Having said that, you are well within your rights to toss in some garlic or hot pepper if you’re in the mood.

Recipe Ingredients

  • 2 slices cured lemon
  • ½ cup mayonnaise
  • 1 tablespoon minced fresh tarragon
  • 1 teaspoon lemon juice
  • 1 pound extra large shrimp, peeled and deveined
  • 2 teaspoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt

Cooking Directions

  1. 1 Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
  2. 2 Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
  3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. 4 Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
  5. 5 Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

Nutrition Facts

  • Calories 311.1
  • Carbohydrate 2.2 g
  • Cholesterol 183 mg
  • Fat 25.3 g
  • Fiber 0.4 g
  • Protein 18.9 g
  • Saturated Fat 3.9 g
  • Sodium 1290.9 mg
  • Sugar 0.6 g

Chef's Notes

You can buy cured (preserved) lemons at specialty stores. Or you can make your own. Check out this link for Preserved Lemons.


  1. An aioli sauce MUST have garlic in it by definition - aioli means "oil and garlic." Also how much is "2 strips" of preserved lemon? My strips are about 1/6 of the lemon rind. I sliced 2 strips about 3/4" wide each because one really wasn't enough. I used fresh lemon juice. Not having fresh - Read more ...
  2. Fantastic! Love the lemon aioli except I cheat and just add two tablespoons of Key West lime juice instead of the cured lemons. I also added a teaspoon of minced garlic out of a prepared jar making sure to get some of the oil in there as well. It's now a staple when my daughter - Read more ...
  3. I use my traditional Moroccan preserved lemons for this recipe and it gives it a great zing!!!
  4. The sauce is interesting and good although I feel it's lacking some flavor depth (says the girl who never really cooks -- take that with a grain of salt). The shrimp were simple and delicious -- they were gone within 5 minutes at a bbq filled with all kinds of beef chicken etc. grilled on - Read more ...
  5. This is a very simple an amazing recipe especially if you make a little extra aioli and brush it on as soon as you take them off the grill. A - especially the smoked paprika which gives a nice little smokey flavor.
  6. Wonderful recipe Chef John. Definitely worth more than 5 stars. Thanks for posting.
  7. Fantastic recipe!
  8. Chef John you are to be commended a great recipe and I would give it 10 stars if I could. Thank you for sharing.
  9. this is really good.. cured or preserved lemons are easy to make, just have to do it ahead of time. look up the recipe - it's easy to find.
  10. Absolutely delicious. The combo of preserved lemons and smoked paprika takes me back to Andalucía on a warm spring evening. Thanks Chef John...another winner.

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