Citrus Grilled Shrimp with Cornmeal Pancakes and Cilantro-Lime Aioli

Perfect Summer Shrimp Dinner

Looking for an impressive yet achievable seafood dinner that combines sweet grilled shrimp with Southern-inspired cornmeal pancakes? This Citrus Grilled Shrimp with Cornmeal Pancakes and Cilantro-Lime Aioli recipe delivers restaurant-quality results with straightforward preparation. The combination of sweet Argentinean red shrimp, golden cornmeal pancakes, and zesty homemade aioli creates a memorable meal perfect for outdoor entertaining or special summer dinners.

Why This Citrus Grilled Shrimp Recipe Creates an Extraordinary Meal Experience

Unlike standard shrimp recipes, this innovative dish layers multiple flavor profiles and textures for a truly elevated dining experience. The triple-citrus marinade infuses the sweet Argentinean red shrimp with bright, complex notes while the cornmeal pancakes provide hearty substance with their subtle sweetness and satisfying texture. The homemade cilantro-lime aioli ties everything together with its creamy richness and herbal freshness.

When served together, these elements create a perfect balance of sweet, tangy, savory, and smoky flavors with contrasting textures that will impress even the most discerning dinner guests. This is seafood entertaining at its finest.

Key Ingredients for Perfect Citrus Grilled Shrimp and Cornmeal Pancakes

• Argentinean Red Shrimp: These premium seafood gems cook quickly and offer exceptional sweetness and tenderness compared to standard shrimp varieties. Their naturally buttery flavor perfectly complements the citrus marinade.
• Triple Citrus Marinade: The combination of fresh orange, lemon, and lime juices creates a bright, complex flavor profile that tenderizes the shrimp while infusing them with vibrant notes that intensify when grilled.
• Stone-Ground Cornmeal: The foundation of authentic Southern-style pancakes, quality cornmeal provides rustic texture and subtle sweetness that pairs beautifully with seafood. Choose medium-grind organic cornmeal for best results.
• Fresh Corn Kernels: Adding whole corn kernels to the pancake batter introduces bursts of sweetness and texture that complement the tender shrimp. Use fresh summer corn when available for maximum flavor.
• Homemade Cilantro-Lime Aioli: This signature sauce elevates the entire dish with its creamy texture and bright flavors. The combination of fresh cilantro, lime zest, and quality olive oil creates a restaurant-worthy finishing touch.

Expert Tips for Grilling Perfect Citrus Shrimp

• Skewer Technique: Thread shrimp onto water-soaked bamboo skewers through both tail and head ends to keep them from spinning when flipped on the grill.
• Grilling Time: Cook these premium shrimp for exactly 2-3 minutes per side over medium-high heat until just opaque. Overcooking will compromise their naturally sweet, tender texture.
• Grilled Lemon Finish: Caramelizing lemon halves on the grill transforms their flavor profile, adding smoky sweetness that perfectly complements the shrimp when squeezed over just before serving.

This Citrus Grilled Shrimp with Cornmeal Pancakes recipe combines sophisticated flavors with approachable techniques, delivering an impressive seafood dinner that’s perfect for summer entertaining. The balance of sweet Argentinean shrimp, hearty cornmeal pancakes, and zesty cilantro-lime aioli creates a memorable dining experience that will leave guests requesting the recipe.

Citrus Grilled Shrimp with Cornmeal Pancakes and Cilantro-Lime Aioli

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

45

minutes

Cooking time

30

minutes

Total time

1

hour 

15

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.

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