Grilled Shrimp with Roasted Red Pepper Aioli Recipe

This red pepper–marinated grilled shrimp paired with a scratch-made roasted red pepper aioli is a bright, flavorful choice for summer — delicious as an appetizer or a light dinner.

This post was made possible by Mezzetta, but all opinions are my own.

I made this recipe recently and it was outstanding — so much so that I’m already planning to make it again. The combination of grilled shrimp and a vibrant roasted red pepper aioli delivers bright, smoky, and slightly spicy notes that pair perfectly with fresh seafood.

The recipe centers on Mezzetta roasted red peppers and tamed jalapeños. I used Mezzetta Deli-Sliced Tamed Jalapeño Peppers and their Roasted Bell Peppers. The roasted peppers have a wonderful charred flavor and come packed in flavorful oil that keeps them tender and full of taste. The peppers give the aioli authentic roasted flavor without extra work.

The recipe has two main parts: the roasted red pepper aioli and the grilled shrimp. Many aioli recipes start with store-bought mayonnaise; I prefer making a true aioli from scratch. Traditional aioli is an emulsion of garlic, egg yolks, lemon, and oil. I blended fresh garlic, egg yolks, lemon juice, and olive oil with chopped roasted red peppers and a touch of jalapeño for a balanced smoky heat. The batch makes more aioli than you need for the shrimp, which is a plus — it’s excellent on sandwiches, as a dip, or slathered on grilled vegetables.

For the shrimp, I adapted a simple idea from Mezzetta: use the roasted red pepper brine to marinate the shrimp along with fresh rosemary and garlic. The brine adds a subtle savory tang, while rosemary and garlic bring aromatic depth. After a short marinate, the shrimp pick up plenty of flavor and are delicious served on their own, over greens, or tucked into warm flatbread.

Shrimp cook quickly and are forgiving, making this an excellent recipe for weeknights, summer cookouts, or an easy entertaining option. The grilled shrimp develop a light char and pair perfectly with the creamy, smoky aioli. Guests will ask for the recipe.

Grilled Shrimp with Roasted Red Pepper Aioli

Prep
20 mins

Cook
10 mins

Total
30 mins

Servings 4 servings

Author Krissy Allori

This red pepper–marinated grilled shrimp with scratch-made roasted red pepper aioli makes a flavorful summer appetizer or main course.

Ingredients

Aioli:

• 6 large cloves garlic peeled
• 2 egg yolks room temperature
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/2 cup Roasted Bell Pepper Mezzetta brand recommended, drained and chopped (reserve brine for marinade)
• 1 tablespoon jarred jalapeño peppers Mezzetta brand recommended
• 3/4 cup olive oil

Grilled shrimp:

• 1 pound large raw shrimp washed, deveined, tails left on
• 3 cloves garlic minced
• 1 tablespoons fresh rosemary minced
• roasted red bell pepper brine

Instructions

• Place the garlic in a food processor and pulse until finely chopped, scraping down the sides as needed.
• Add the egg yolks, lemon juice, salt, roasted red peppers, and jalapeños. Process until well combined, scraping the sides.
• With the machine running, add the olive oil in a thin, steady stream until fully incorporated and the mixture thickens into an emulsion.
• Taste and adjust seasoning if needed. Refrigerate the aioli until ready to serve.
• For the shrimp, combine minced garlic, chopped rosemary, and enough reserved roasted red pepper brine to lightly coat the shrimp. Marinate briefly, then grill over medium-high heat until opaque and slightly charred, about 2–3 minutes per side depending on size.
• Serve the grilled shrimp with the roasted red pepper aioli on the side for dipping or drizzled over the top.

Nutrition

Calories: 508 kcal,
Carbohydrates: 2 g,
Protein: 25 g,
Fat: 45 g

Nutrition information is automatically calculated and should be used as an approximation.