Shrimp with cheater aioli

This article has not been rated yet.


10 min


8 to 10 servings

* PLUS Cooking time: 7 minutes


  • 1 cup light mayonnaise
  • 2 large garlic cloves , minced
  • 2 tbsp finely chopped fresh parsley
  • 1/4 tsp cayenne pepper , or fresh-ground black pepper
  • 16 cups water
  • 1 stalk celery , sliced
  • 1 onion , quartered
  • 1 carrot , sliced
  • 1 sprig fresh thyme
  • 1 sprig parsley
  • 1 large bay leaf
  • 1.5 kg frozen raw large shrimp , or 750 g frozen large peeled, cooked shrimp


  • To make sauce, stir mayonnaise with garlic, parsley and cayenne. Turn into a pretty dish, cover and refrigerate until ready to serve, up to 2 days.
  • In a large saucepan, combine water with celery, onion, carrot and herbs. Bring to a boil over high heat. Add frozen shrimp all at once. (For best flavor, use shrimp right from freezer; do not defrost.) Cover and return water just to a full boil. This takes from 5 to 7 minutes. As soon as water boils, drain shrimp and serve. Or spread shrimp on a tray with shallow sides and immediately place in the refrigerator, uncovered. When thoroughly chilled, cover and refrigerate for up to 1 day. Serve hot or cold shrimp with shells left on. Let guests peel and dip into garlicky mayonnaise.

Nutrition (per serving)

  • Calories
  • 108,
  • Protein
  • 20.7 g,
  • Carbohydrates
  • 0.9 g,
  • Fat
  • 1.8 g,
  • Sodium
  • 151 mg.

Serve a steaming pile of large shrimp with shells slit “zipper back” for your guests to peel and dip into the fastest garlicky mayonnaise we could devise. For a doubly cheating version, simply defrost peeled cooked shrimp and serve cold.