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Grilled Coriander Shrimp With Aïoli

Grilled Coriander Shrimp With Aïoli
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Serves 8| Hands-On Time: | Total Time:



  1. If using saffron, in a small bowl, stir together the saffron and 2 teaspoons boiling water; let cool. Add the mayonnaise and garlic and stir to combine.
  2. Heat grill to medium-high. In a medium bowl, toss the shrimp with the oil, coriander, and ½ teaspoon salt. Grill until opaque throughout, 2 to 4 minutes per side. Serve with the aïoli for dipping.
By June, 2011

Nutritional Information

  • Per Serving
  • Calories 236
  • Fat 15g
  • Sat Fat 2g
  • Cholesterol 177mg
  • Sodium 363mg
  • Protein 23g
  • Carbohydrate 1g
  • Sugar 0g
  • Fiber 0g
  • Iron 3mg
  • Calcium 60mg
What does this mean? See Nutrition 101 .

Quick Tip

Stainless Steel Refrigerator
Make the aïoli up to 6 hours in advance; refrigerate.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.