Grilled Shrimp with Charred Brussels Sprouts and Garlic Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more time than you actually did. Grilled shrimp with charred brussels sprouts and garlic aioli hits all the right notes: smoky, garlicky, and absolutely delicious. Brussels sprouts are packed with vitamin C and fiber, so you're getting serious nutrition alongside pure flavor. The best part? Everything cooks on the grill at the same time, which means minimal cleanup and maximum flavor. This dish is elegant enough for company but simple enough for a Tuesday night.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- ¾ kgfresh brussels sprouts(halved lengthwise)
- 5 tbspolive oil
- 6garlic cloves(minced, divided)
- 177 mlmayonnaise
- 3 tbsplemon juice(fresh squeezed)
- 1 tspkosher salt
- ½ tspblack pepper
- ¾ tspsmoked paprika
- ¼ tspred pepper flakes
- 1 tsplemon zest
- 2 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Make the garlic aioli by whisking together mayonnaise, 3 minced garlic cloves, 2 tablespoons of lemon juice, salt, and pepper in a small bowl. Set aside in the refrigerator.
Tip: Prepare the aioli ahead of time to allow flavors to meld together.
- 2
Preheat your grill to medium-high heat (around 400°F). Toss Brussels sprouts with 2 tablespoons of olive oil, half the remaining minced garlic, salt, pepper, and smoked paprika in a large bowl.
Tip: If using a gas grill, allow 10 minutes for proper preheating.
- 3
Place Brussels sprouts cut-side down on the grill grates. Cook for 12-15 minutes, stirring every 4 minutes, until the flat sides develop a deep golden char and the leaves are crispy.
Tip: Don't move them too frequently—let them sit to develop that desirable char.
- 4
While Brussels sprouts are grilling, pat shrimp dry with paper towels. Toss with 2 tablespoons of olive oil, remaining minced garlic, salt, black pepper, and red pepper flakes.
Tip: Dry shrimp ensures better browning and prevents sticking to the grill.
- 5
Once Brussels sprouts have about 5 minutes remaining, push them to the cooler side of the grill. Arrange shrimp in a single layer on the hotter side of the grill.
Tip: Shrimp cook quickly—typically 2-3 minutes per side, so watch carefully.
- 6
Grill shrimp for 2-3 minutes per side until they turn opaque and develop light char marks. Transfer to a serving platter.
Tip: Shrimp will continue cooking slightly after removal from heat, so avoid overcooking.
- 7
Arrange charred Brussels sprouts and grilled shrimp on a serving platter. Drizzle the garlic aioli over the shrimp, and sprinkle with fresh lemon zest and chopped parsley.
Tip: Serve immediately while the shrimp and Brussels sprouts are still warm.
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