Broiled Garlic Butter Shrimp with Lemon Aioli

I’m so excited to share my Broiled Garlic Butter Shrimp with Lemon Aioli recipe with you! This dish is everything I love about easy entertaining: tender shrimp broiled in garlicky butter, golden toasted baguette, and a fresh lemon-garlic aioli for dipping. It’s quick to prep, looks stunning on a platter, and tastes like you’ve been in the kitchen all day — without the effort.

Level: Easy
Total Time: 40 minutes
Prep Time: 40 minutes
Yield: Serves 8 as an appetizer
Course: Appetizer
Cuisine: American

I still remember the first time I made this dish for friends. The shrimp came out perfectly pink and juicy, the bread was crisp and buttery, and the lemon aioli tied everything together with a bright, creamy kick. People were dunking the shrimp, soaking up the leftover garlic butter with bread, and going back for seconds (and thirds).

This recipe is beginner-friendly but feels special enough for a dinner party. You’ll make a simple lemon aioli, toast slices of baguette in garlicky butter, and broil shrimp until tender — all in under an hour. It’s a perfect blend of rich, tangy, and fresh flavors that make even a regular weeknight feel like a celebration.

How to Make Broiled Garlic Butter Shrimp with Lemon Aioli

Here’s what’s really happening step by step:

• First, we mix mayonnaise with lemon juice, lemon zest, and garlic. That’s our aioli — a creamy dipping sauce.
• Then we melt butter with garlic, Worcestershire sauce, and red pepper flakes. Some of this butter goes on baguette slices, which we broil until toasty.
• Next, we toss the shrimp in the remaining butter mixture and broil them until they’re pink and firm (that’s how you know they’re done).
• Finally, we serve the shrimp with the toasted bread and the lemon aioli for dipping and drizzling.

Ingredients

For the Lemon Aioli

• 1/2 cup mayonnaise
• 2 cloves garlic, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel

For the Shrimp & Bread

• 6 tablespoons butter
• 2 tablespoons Worcestershire sauce
• 1 teaspoon crushed red pepper flakes (optional, for gentle heat)
• 3 cloves garlic, finely chopped
• 16 slices baguette (about 1/2 inch thick each)
• 1 lb uncooked, peeled, deveined extra-large shrimp (16–20 count), tails left on
• 1 tablespoon finely chopped fresh flat-leaf parsley (for garnish)

Directions

1. Make the Lemon Aioli
   In a small bowl, stir together mayonnaise, 2 cloves garlic, lemon juice, and lemon peel until smooth. Cover and set aside in the fridge so the flavors blend.
2. Prep the Pan and Broiler
   Spray a large rimmed baking pan (18×13 inches) with cooking spray. Move an oven rack so it’s about 4 inches from the broiler. Preheat the broiler.
3. Make the Garlic Butter Mixture
   In a small saucepan over medium heat, melt the butter. Take it off the heat, then stir in Worcestershire sauce, crushed red pepper flakes, and the 3 cloves chopped garlic. This way, the garlic softens without burning.
4. Toast the Baguette Slices
   Brush both sides of the baguette slices with about 2 tablespoons of the garlic butter mixture. Lay them on the prepared baking pan. Broil for 3–4 minutes, flipping once, until golden and crisp. Transfer the toasted bread to a platter.
5. Broil the Shrimp
   Place the raw shrimp on the same baking pan (no need to wash it — the leftover butter adds flavor). Pour the remaining butter mixture over the shrimp and toss gently to coat. Broil for 4–6 minutes, until the shrimp are pink, firm, and slightly curled.
6. Serve
   Transfer the cooked shrimp to your serving platter. Sprinkle with chopped parsley. Serve immediately with the toasted bread and lemon aioli for dipping.

Process Details

• Why the broiler matters: The broiler cooks shrimp fast at high heat, keeping them juicy inside while giving a slight caramelized edge outside.
• Butter first, garlic second: Adding garlic after removing butter from heat keeps it fragrant but not burnt.
• Aioli flavors: Letting the aioli rest in the fridge blends the lemon and garlic into a smooth, balanced sauce.
• Watching the shrimp: Shrimp cook quickly; once they’re pink and “C”-shaped, they’re done.

Tips for Success

• Stay close to the broiler. Both bread and shrimp can burn fast — peek often.
• Use fresh garlic and lemon. It makes the aioli bright and flavorful.
• Serve the drippings. Pour any leftover garlic butter from the pan into a small bowl for dipping bread.
• Warm the baguette slightly first. If it’s stale, warming makes it easier to crisp.
• Prep everything before broiling. Once the broiler’s on, the dish moves quickly.

Serving Ideas

• Arrange shrimp and toasted bread on a large platter with the aioli in a small bowl in the center.
• Add extra lemon wedges on the side for squeezing over shrimp.
• Serve with a crisp green salad and chilled white wine for a light dinner.
• For a heartier bite, layer shrimp onto the bread like an open-faced sandwich, then drizzle with aioli.

Storage & Reheating

• Refrigerate: Store leftover shrimp in an airtight container for up to 2 days. The aioli can stay chilled for 3 days.
• Reheat gently: Warm shrimp briefly in a 300°F oven or in short microwave bursts. Don’t overheat or they’ll turn rubbery.
• Bread: Re-toast bread slices in the oven to bring back crispness.

Nutrition Info (Approximate per Serving)

• Calories: ~280
• Total Fat: 19 g
• Protein: 12 g
• Carbohydrates: 13 g
• Sugars: 1 g

(These are estimates and can vary with ingredient brands and portion sizes.)

My Broiled Garlic Butter Shrimp with Lemon Aioli is everything I want in a quick, elegant appetizer. The shrimp are juicy and flavorful, the bread soaks up garlicky butter, and the lemon aioli adds a tangy, creamy finish. It’s simple enough for a weeknight but special enough for guests. Try it once and I’m sure it’ll become one of your go-to recipes too.