Citrus Grilled Shrimp with Cornmeal Pancakes and Cilantro-Lime Aioli is a delightful dish that balances vibrant flavors and contrasting textures. This dish combines the bright, tangy taste of marinated and grilled Argentinean red shrimp with the comforting, slightly sweet cornmeal pancakes. A zesty, refreshing cilantro-lime aioli brings it together. It’s a feast for both the eyes and the palate, making it an excellent choice for a special meal or a summer gathering.

Argentinean red shrimp are known for their sweet, delicate flavor and tender texture. In this dish, the shrimp are marinated in an invigorating mixture of citrus juices – orange, lemon, and lime to be exact – combined with extra virgin olive oil and minced garlic. This marinade infuses the shrimp with a refreshing citrus flavor and helps to tenderize them, ensuring they remain juicy and succulent after grilling.

After a brief 30-minute marination, the shrimp are threaded onto bamboo skewers, which have been soaked in water to prevent burning. Grilling the shrimp over medium-high heat is a straightforward process and imparts a lovely char and smoky flavor that complements the brightness of the citrus marinade. The shrimp cook quickly, requiring only about 2-3 minutes per side. This simple process ensures a delicious outcome, while boosting your confidence in the kitchen.

Accompanying the shrimp are grilled lemon halves. Grilling caramelizes the lemon’s natural sugars, adding a sweet, smoky undertone to its inherent tartness. Squeezing the grilled lemon over the shrimp just before serving enhances the citrus notes and adds a burst of fresh flavor.

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The cornmeal pancakes offer a delightful textural contrast to the tender shrimp. They are made with a mixture of cornmeal and all-purpose flour, slightly sweetened with honey, and include fresh or frozen corn kernels for added sweetness and crunch. The buttermilk in the batter adds a subtle tang and ensures that the pancakes are moist and fluffy inside with a golden, crispy exterior.

Cooking the pancakes in a lightly greased skillet over medium heat results in a perfectly golden brown crust. Combining the sweet, crunchy corn kernels and the tender, fluffy pancake creates a comforting base for the dish.

The cilantro-lime aioli ties the dish together with its creamy texture and tangy flavor. The aioli is made by emulsifying extra virgin olive oil with an egg yolk, minced garlic, lime juice, and lime zest. Freshly chopped cilantro is stirred in, adding a burst of herbal freshness. The aioli can be drizzled over the shrimp and pancakes or served on the side as a dipping sauce, adding a creamy, zesty element to each bite.

A cornmeal pancake is placed on each plate, serving as the foundation to assemble the dish. The grilled shrimp are arranged on top or beside the pancake, and a grilled lemon half is added for squeezing over the shrimp. The cilantro-lime aioli is drizzled over the shrimp and pancakes, adding a final touch of flavor and richness. Garnishing with thinly sliced green onion adds a pop of color and a mild, fresh bite that enhances the overall presentation.

Citrus Grilled Shrimp with Cornmeal Pancakes and Cilantro-Lime Aioli is a delightful combination of flavors and textures. It’s highlighted by the sweetness of the shrimp, the comfort of the cornmeal pancakes, and the zest of the aioli. This dish is bound to impress and delight anyone who tries it.

Citrus Grilled Shrimp with Cornmeal Pancakes and Cilantro-Lime Aioil

Recipe by Kyle Taylor

5.0 from 1 vote

Course: EditorialCuisine: FusionDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Citrus Grilled Shrimp with Cornmeal Pancakes and Cilantro-Lime Aioli is a vibrant and flavorful dish that combines juicy, citrus-marinated grilled shrimp with sweet, fluffy cornmeal pancakes. The zesty cilantro-lime aioli and grilled lemon add a refreshing tang, making it a perfect balance of savory, sweet, and tangy flavors.

Ingredients

For the Citrus Grilled Shrimp
1 pound Argentinian red shrimp, peeled and deveined
3 tablespoons extra virgin olive oil
1 large orange, juiced
1 large lemon, juiced
1 large lime, juiced
2 cloves of garlic, minced
to taste, salt and ground black pepper
For the Cornmeal Pancakes
1 cup cornmeal
1/2 cup all-purpose flour
1 cup corn kernels, fresh or frozen
1 cup buttermilk
1 tablespoon honey
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons unsalted butter
For the Cilantro-Lime Aioli
1 cup extra virgin olive oil
1 large egg yolk
2 cloves of garlic, minced
1 lime, juiced and zested
1/4 cup cilantro, freshly chopped
to taste, salt and ground black pepper
For the Grilled Lemon
2 large lemons, halved
1 tablespoon extra virgin olive oil
for garnish, thinly sliced green onion

Directions

Make the Cilantro-Lime Aioli:
Combine the egg yolk, minced garlic, lime juice, and zest in a food processor or bowl. With the processor running or while whisking continuously, slowly drizzle in the extra virgin olive oil until the mixture emulsifies. Stir in the freshly chopped cilantro and season with salt and ground black pepper to taste. Keep cool until ready for use.
Marinate the Shrimp:
Whisk together the extra virgin olive oil, orange juice, lemon juice, lime juice, minced garlic, salt, and ground black pepper in a bowl. Add the peeled and deveined shrimp to the marinade, ensuring they are well coated. Marinate for 30 minutes in the refrigerator.
Grill the Shrimp:
Preheat the grill to medium-high heat, 375°F to 450°F (190°C to 230°C). Remove the shrimp from the marinade and thread them onto skewers. Grill the shrimp for 2-3 minutes per side until they are opaque and slightly charred. Set aside.
Grill the Lemon:
Brush the cut sides of the lemon halves with extra virgin olive oil. Place the lemons cut side down on the grill and cook for 3-4 minutes until they are caramelized and slightly charred. Set aside.
Prepare the Cornmeal Pancakes:
Whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine the buttermilk, honey, and egg. Add this wet mixture to the dry ingredients and stir until they are just combined. Fold in the corn kernels.

Heat a skillet over medium heat and lightly grease it with unsalted butter. Pour scoops of the batter onto the skillet to form pancakes. Cook for 2-3 minutes per side until golden brown. Set aside.
Assemble and Serve:
Place a cornmeal pancake on each plate. Arrange the grilled shrimp skewers on top or beside the pancake. Add a grilled lemon half to each plate to squeeze over the shrimp. Drizzle the cilantro-lime aioli over the shrimp and pancakes. Garnish with thinly sliced green onion.

Notes

Marinating Time: Do not marinate the shrimp for more than 1 hour to prevent them from overcooking due to the acidic citrus juices.
Soaking Bamboo Skewers: Soak bamboo skewers in water for at least 30 minutes but up to several hours before grilling to prevent them from burning.