Best 7 Mai Kais Grilled Garlic Shrimp With Cilantro Aioli Recipes

MAI-KAI'S GRILLED GARLIC SHRIMP WITH CILANTRO AIOLI

Steps:

• Peel and devein the shrimp, leaving only the tail attached.
• Take 4 shrimp for each bamboo skewer and skewer through the the center of the tail and set aside.
• In a 12" flat pan mix the olive oil, basil and 2 teaspoon of chopped garlic.
• Add the shrimp to the olive oil, marinate, cover and place in cooler for at least one hour.
• For Aioli: Mix the mayonnaise, lemon juice, cilantro and honey in a small mixing bowl and keep cool until ready to serve.
• Light coals on grill until ready to cook.
• Take shrimp skewers out of marinade, lightly dry on paper towel and place on grill.
• Cook on each side 3-4 minutes or until pink.
• For each serving, place one lettuce leaf on a plate and put one grilled shrimp skewer on top of lettuce.
• Put 3 oz of cilantro aioli in a small ramekin and place next to the gripped shrimp for dipping and serve.

SPICY TOASTED GARLIC AIOLI SHRIMP

Steps:

• 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.
• 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.
• 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.
• Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve.

JOEY'S GARLIC KAUAI SHRIMP

Steps:

• For the kalamansi fish sauce: Mix kalamansi juice, chili sauce, fish sauce, vinegar, garlic, sugar and cilantro in a bowl until mixed well.
• For the green papaya atchara salad: In a bowl, stir together papaya, carrots and salt and let sit until wilted, about 5 minutes, then wash and drain. Squeeze out excess water and transfer to another bowl, then add 3 ounces kalamansi fish sauce. Let marinate, refrigerated, for three days before using.
• For the garlic Kauai shrimp: Heat a saute pan on medium-high heat, then add oil. Place shrimp in the pan and toast both sides of the shrimp. Add garlic, butter and basil and keep toasting until garlic starts to brown, then add 2 tablespoons kalamansi fish sauce to glaze. Season with salt and pepper.

GRILLED SHRIMP WITH LEMON AIOLI

Steps:

• 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.
• 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.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
• 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.

GRILLED SHRIMP WITH ORANGE AIOLI

Steps:

• marinate the shrimp: In a medium bowl, toss the shrimp with the olive oil, orange juice, garlic and a generous pinch of pepper.
• Cover and refrigerate the shrimp for 1 hour or overnight.
• make the aioli: Meanwhile, in a medium bowl, whisk the mayonnaise with the orange juice, orange zest, honey and garlic; season with salt.
• Light a grill or preheat a grill pan. Thread the shrimp onto 6 pairs of bamboo skewers and season with salt.
• Grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, 5 to 6 minutes.
• Transfer the shrimp skewers to plates and serve with the aioli.

GRILLED SHRIMP WITH CILANTRO SAUCE

Steps:

• In a small food processor, combine the cilantro, ginger and garlic; cover and process until cilantro and garlic are chopped. While processing, gradually add oil and lemon juice in a steady stream until smooth. Transfer to a small serving bowl; set aside., Thread shrimp onto four metal or soaked wooden skewers. Sprinkle with lemon-pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with cilantro sauce.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.