Grilled Aglio Olio Shrimps

Grilled Aglio Olio Shrimps

This grilled garlic, chili and parsley shrimp recipe is very easy and so amazingly delicious.
Get large shrimp so they can grill longer and get maximum caramelization.

Serve with the sauce below and a good sourdough bread and a starter.

Or server the shrimps together with Spaghetti and pour the lovely oil from the skillet over the dish, finish with some Parmigiano Reggiano.


20 large raw shrimps

2 tbsp Epic Spice Aglio Olio Peperoncino

2 tsp kosher salt

1 tbsp lemon zest

4 tbsp olive oil

Dipping sauce for serving

1 dl fat Greek yogurt

1 dl mayonnaise

1,5 tbsp Aglio Olio Peperoncino


Mix olive oil, Aglio Olio spice blend, kosher salt and lemon zest in a large bowl. Let rest for 5 minutes.

Add the shrimp into the bowl and stir until shrimp are evenly coated with the sauce. Let rest in the cooling for 10 minutes.

While shrimps resting, blend all ingredients for the dipping sauce in a bowl. Stir and leave to rest in the cooling.

Heat up a cast iron griddle or skillet over an open fire, on the stove or in the grill.
Place the shrimps in the skillet or on the griddle. Grill on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes.

Serve with lemon wedges, dipping sauce, and some sliced grilled sourdough bread.