Mai-Kai’s Grilled Garlic Shrimp with Cilantro Aioli: A Taste of Paradise

I still remember the first time I tasted the Grilled Garlic Shrimp at the Mai-Kai. The humid Florida air, the scent of exotic flowers, the soft glow of tiki torches – it all combined to create an atmosphere of pure escapism. But it was that first bite – the succulent, garlicky shrimp, the cool, herbaceous aioli, the crisp lettuce offering a refreshing counterpoint – that truly transported me. It wasn’t just dinner; it was a mini-vacation, a moment of pure culinary bliss that I’ve been chasing ever since. Now, I’m sharing this taste of paradise with you.

Recipe Overview

• Prep Time: 15 minutes (+ 1 hour marinating)
• Cook Time: 6-8 minutes
• Total Time: 1 hour 23 minutes
• Servings: 4
• Yield: 4 skewers
• Dietary Type: Gluten-Free (if using gluten-free mayonnaise)

Ingredients

• 16 bamboo skewers, 12 inch
• 1 cup olive oil
• 1 teaspoon chopped fresh basil
• 1 cup mayonnaise
• 1 teaspoon chopped fresh cilantro
• 16 medium shrimp (size 21/25), peeled and deveined, tails on
• 3 teaspoons chopped fresh garlic
• 4 romaine lettuce leaves
• 2 ounces fresh lemon juice
• ½ ounce honey

Equipment Needed

• 12″ flat pan
• Small mixing bowl
• Grill

Instructions

1. First, prepare your shrimp. Peel and devein the shrimp, but leave the tail attached. This not only looks elegant but also provides a convenient handle for dipping.
2. Next, assemble the skewers. Take 4 shrimp for each bamboo skewer and skewer them through the center of the tail. Securely fasten the shrimp onto the skewer to prevent it from spinning during grilling. Set the skewers aside.
3. Now, create the marinade. In a 12″ flat pan (or a similarly sized dish), combine the olive oil, basil, and 2 teaspoons of chopped garlic. Stir to ensure the garlic and basil are evenly distributed throughout the oil.
4. Add the shrimp skewers to the olive oil mixture. Make sure the shrimp are well-coated in the marinade, turning them if necessary.
5. Marinate the shrimp. Cover the pan and place it in the refrigerator for at least one hour, allowing the flavors to meld and penetrate the shrimp. The longer the marinating time, the more flavorful the shrimp will become.
6. While the shrimp is marinating, prepare the cilantro aioli. In a small mixing bowl, whisk together the mayonnaise, lemon juice, cilantro, and honey. Stir until well combined and the mixture is smooth and creamy.
7. Cover the aioli and keep it chilled in the refrigerator until ready to serve. This will allow the flavors to further develop.
8. Prepare your grill. Light the coals and allow them to burn down to a medium heat. You want a consistent heat that will cook the shrimp evenly without burning.
9. Remove the shrimp skewers from the marinade. Lightly pat them dry with paper towels to remove excess oil, which can cause flare-ups on the grill.
10. Place the shrimp skewers on the preheated grill. Be sure not to overcrowd the grill; this will lower the heat and steam the shrimp rather than grilling them.
11. Cook the shrimp for 3-4 minutes per side, or until they turn pink and opaque. The exact cooking time will depend on the heat of your grill and the size of the shrimp. Be careful not to overcook the shrimp, as they will become rubbery.
12. To assemble each serving, place one romaine lettuce leaf on a plate. Top the lettuce leaf with one grilled shrimp skewer.
13. Put 3 oz of the cilantro aioli in a small ramekin and place it next to the grilled shrimp for dipping. Serve immediately and enjoy!

Expert Tips & Tricks

• Skewering Strategy: When skewering the shrimp, try to thread them so they lie flat against the grill. This will ensure even cooking and prevent them from curling up.
• Garlic Management: Don’t burn the garlic in the marinade. If you find your garlic browns too quickly in the marinade when cooking, add the garlic later in the marinating process, 30 minutes before grilling.
• Perfect Grill Marks: For beautiful grill marks, avoid moving the shrimp too much while they are cooking on each side. Let them sear undisturbed for a couple of minutes before flipping.
• Aioli Elevation: For an extra layer of flavor in the aioli, consider adding a pinch of smoked paprika or a dash of hot sauce. A little lime zest can also brighten the flavor.
• Make-Ahead Magic: The cilantro aioli can be made a day or two in advance. This allows the flavors to meld and intensifies the taste. Just store it in an airtight container in the refrigerator.

Serving & Storage Suggestions

This Grilled Garlic Shrimp with Cilantro Aioli is best served immediately after grilling. The contrast of the warm shrimp with the cool, refreshing aioli and crisp lettuce is key to the dish’s appeal.

Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave. Be careful not to overcook them during reheating, or they will become tough. The cilantro aioli should also be stored separately in the refrigerator. It will keep for up to 3 days. Note that the lettuce is best eaten fresh and may not hold up well as a leftover. It’s best to assemble the dish fresh if possible.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	746.6 kcal	N/A
Calories from Fat	665 g	89%
Total Fat	73.9 g	113%
Saturated Fat	10.4 g	52%
Cholesterol	49.6 mg	16%
Sodium	461.2 mg	19%
Total Carbohydrate	19.9 g	6%
Dietary Fiber	0.7 g	2%
Sugars	7.4 g	29%
Protein	4.8 g	9%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Shrimp: Add a pinch of red pepper flakes to the marinade for a kick.
• Coconut Shrimp: Substitute coconut oil for some of the olive oil in the marinade for a tropical twist.
• Lime Aioli: Replace the lemon juice with lime juice in the aioli for a different citrus flavor.
• Herbed Aioli: Experiment with different herbs in the aioli, such as dill, parsley, or chives.
• Vegetarian Option: Substitute the shrimp with halloumi cheese cut into cubes and skewered. Marinate and grill as directed.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely before marinating. Pat them dry before adding them to the marinade.

Q: What size shrimp should I use?
A: The recipe calls for medium shrimp (size 21/25), but you can adjust the cooking time depending on the size of the shrimp you use.

Q: Can I make the aioli ahead of time?
A: Yes, the aioli can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld and intensify.

Q: Can I grill the shrimp indoors?
A: Yes, you can use a grill pan indoors if you don’t have access to an outdoor grill.

Q: How do I know when the shrimp is cooked through?
A: The shrimp is cooked through when it turns pink and opaque and has a slightly firm texture. Be careful not to overcook it, as it will become rubbery.

Final Thoughts

Now, it’s your turn to bring a taste of the tropics to your own kitchen. Don’t be intimidated by the idea of grilling; this recipe is surprisingly simple and incredibly rewarding. Gather your ingredients, fire up the grill, and get ready to transport yourself to a sun-drenched paradise with every bite. And if you are feeling particularly adventurous, try pairing the grilled shrimp skewers with a tropical cocktail, such as a Mai Tai or a Piña Colada, for a truly immersive experience. I would love to hear your feedback, so please share your experience!