Grilled Shrimp with Saffron Aioli


Shrimp cocktail is a big part of my life.  I love making it when entertaining because it’s a great make ahead option that everyone loves.  And by love I mean people lose their minds a little when it comes to shrimp cocktail.  I’ve learned to only put it out a little at a time otherwise the shrimp is gone before people even get their drinks.  My dad has been known to park it at a shrimp cocktail setup and do some serious damage.


This shrimp app is, dare I say, even better than shrimp cocktail because it has been summer-ized and Persian-ized.  It gets some summer love through a little trip on the grill.  Grilled shrimp is such a gift I ate so many hot off the grill while I was making this I’m surprised there was any left for the party.  And next to the sunshiney colored saffron aioli the shrimp was even more enticing.  I’m not a huge aioli fan because I think mayonnaise is horrifying but when you make it from scratch it is way more appealing especially when saffron is involved.  Serve this alongside a little spiked lemonade like I did and you are good to go.

You’ll need:

For Shrimp:

  • 1 pound peeled and deveined shrimp
  • 3 tablespoons olive oil (plus more for grill)
  • Salt/Pep

For Aioli:

  • 0.25 teaspoon saffron threads
  • 0.5 cup olive oil
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 0.25 teaspoon minced garlic
  • Optional: lemon wedges

To Make:

  1. Grind saffron threads down in a mortar and pestle.  Add 1 tablespoon warm water and combine.
  2. Add saffron liquid, egg yolk, lemon juice and oil to large bowl and combine.
  3. Using immersion blender, blend until aioli has slightly thickened (it will thicken more after sitting).  Add garlic and pinch of salt to taste.
  4. Set aioli in air tight container in refrigerator for at least one hour.
  5. Meanwhile, heat a grill over high heat and grease with oil.  Pat shrimp dry, then toss with olive oil, a few teaspoons of salt and pep.  Grill shrimp a few minutes on each side depending on size of shrimp until just cooked through.  Can keep shrimp in an airtight container in fridge until ready to serve.
  6. Serve shrimp with saffron aioli and lemon wedges.

Inspired by HonestCooking


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