Recipe courtesy of Diana Bratton

Spicy Toasted Garlic Aioli Shrimp

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  • Level: Easy
  • Total: 1 hr 37 min
  • Prep: 45 min
  • Inactive: 40 min
  • Cook: 12 min
  • Yield: 6 entree servings or 12 appetizer servings
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1 1/2 cups olive oil

5 tablespoons minced garlic

4 tablespoons paprika

1 teaspoon cayenne pepper

1 cup vegetable oil

3 egg yolks*

1/4 cup lemon juice

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 tablespoon kosher salt

1/2 teaspoon black pepper

Poached shrimp:

1 1/2 cups water

5 bay leaves

3 lemons, juiced

1 cup white wine

2 teaspoons cayenne pepper

3 tablespoons kosher salt

2 pounds shrimp, peeled and deveined, tails left intact


  1. To make the aioli: Warm the olive oil over low heat in a large skillet. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup. 
  2. Combine the egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a food processor, blender or mixing bowl. Gradually incorporate the garlic mixture, processing, blending, or whisking continuously as you emulsify. Chill the aioli thoroughly. 
  3. To poach the shrimp: Combine 1 1/2 quarts of water with 5 bay leaves, the lemon juice, wine, cayenne pepper and salt in a large saucepan. Bring the poaching liquid to a simmer over medium-high heat. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes. Drain the shrimp and allow them to cool. 
  4. Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve.