The Ultimate Grilled-Shrimp Grand Aïoli (A Stunning Platter!)
Imagine the ultimate centerpiece for a perfect summer evening—a magnificent, sprawling platter laden with smoky, succulent grilled shrimp, tender steamed potatoes, crisp green beans, and perfect, jammy-yolked eggs, all ready to be dipped into luscious, flavorful sauces. That, my friends, is the breathtaking, interactive magic of a Grand Aioli, and this Grilled Shrimp version is…
Imagine the ultimate centerpiece for a perfect summer evening—a magnificent, sprawling platter laden with smoky, succulent grilled shrimp, tender steamed potatoes, crisp green beans, and perfect, jammy-yolked eggs, all ready to be dipped into luscious, flavorful sauces. That, my friends, is the breathtaking, interactive magic of a Grand Aioli, and this Grilled Shrimp version is the most impressive and delicious way to entertain all season long.
Here’s the thing about a classic Grand Aïoli from Provence: it’s traditionally a feast of poached fish and boiled vegetables. I wanted to take that beautiful concept and give it a modern, summery twist with the incredible flavor of the grill. This recipe is my go-to for effortless, elegant entertaining. It’s a stunning, complete meal served on one board, inviting guests to gather around, build their own plates, and share in a truly special dining experience.
I promise you, there is no greater feeling than presenting this abundant, beautiful platter to your friends and family. It’s a symphony of textures and temperatures—the warm, smoky shrimp and flatbreads play against the cool, crisp vegetables and creamy potatoes. It’s a healthy, satisfying, and utterly show-stopping meal that looks like it took all day, but is secretly simple to prep ahead.
Get ready to create the most talked-about dish of the summer, a feast for the eyes that is as fun to assemble as it is to eat.
Why This Grand Aïoli Will Be Your New Entertaining Go-To!
You are going to be so incredibly proud of this beautiful, abundant creation. It’s a recipe for success at any party. Here’s why you’ll love it:
- A Show-Stopping Centerpiece: This isn’t just a meal; it’s an edible work of art! The stunning arrangement of colorful, delicious components makes it the undeniable star of any gathering.
- Perfect for Making Ahead: The vast majority of the components—the potatoes, beans, eggs, and sauces—can be prepared a day in advance, leaving only the quick grilling for right before you serve.
- A Fun, Interactive Dining Experience: Everyone loves a “build your own” platter! It’s a communal, engaging way to eat that sparks conversation and allows guests to customize their perfect plate.
- Incredibly Delicious and Balanced: It’s a complete meal on a board, with lean protein, healthy carbs, and tons of fresh vegetables, all brought together with delicious sauces.
- That Irresistible Grill Flavor: Grilling the shrimp and flatbreads adds a smoky, charred element that elevates this classic dish into a truly memorable summer feast.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 6 to 8 servings |
| Calories | ~550 kcal per serving |
| Course | Main Course |
| Cuisine | French-Inspired, American |
| Difficulty/Method | Easy / Steaming & Grilling |
Your Shopping List for This Epic Platter
The key to a great Grand Aïoli is a beautiful variety of fresh, simple ingredients. Here’s your guide:
→ For the Platter
- 1 ½ pounds baby potatoes → Their waxy texture is perfect for steaming and serving whole or halved.
- 1 ¼ pounds green beans, trimmed
- 6 large eggs, room temperature
- 1 ½ pounds shell-on jumbo shrimp, deveined → Shell-on shrimp have more flavor when grilled!
- Extra-virgin olive oil → For brushing and dressing.
- Kosher salt and freshly ground pepper
- 6 flatbreads, such as naan
- 6 mini cucumbers, thinly sliced
- Green-leaf, red-oak, or butter lettuce leaves → For serving and scooping.
- Flaky sea salt → For that final, crunchy finish.
→ For Serving
- Avocado Cream Sauce → A cool, creamy, and delicious dip.
- Mustard-Mint Vinaigrette → A zesty, herbaceous dressing.
Let’s Build a Platter! Your Step-by-Step Guide
This impressive meal comes together in three easy stages: steaming the make-ahead components, grilling the stars of the show, and the final grand assembly!
Part 1: The Steamed Components (Prep Ahead!)
- Steam the Potatoes: Bring a pot with about 1 inch of water and a steamer basket to a boil. Add the potatoes, cover, and steam for 12 to 15 minutes, until they are tender and easily pierced with a knife. Transfer them to a colander.
- Steam the Beans and Eggs: To the same pot, add the green beans and the room-temperature eggs. Cover and steam for 7 to 8 minutes. This is the magic number for crisp-tender beans and perfectly set eggs with jammy, not chalky, yolks!
- Cool and Chill: Transfer the beans and eggs to the colander with the potatoes to cool. Once cooled, peel the eggs. You can cover and refrigerate the potatoes, beans, and peeled eggs for up to a day at this point.
Part 2: The Grilled Stars
- Prep the Grill and Shrimp: Preheat your grill to medium-high. Thread the shrimp onto skewers (if using wooden ones, soak them first!). Brush the shrimp generously with olive oil and season with salt and pepper.
- Grill the Shrimp: Place the shrimp skewers on the hot grill. Cover and cook, flipping once, for about 4 to 5 minutes total, just until the shrimp are pink, opaque, and have beautiful char marks.
- Grill the Flatbread: While the shrimp are grilling, brush the flatbreads with a little olive oil and place them on the grill for about 2 minutes total, flipping once, until they are warm and lightly charred.
Part 3: The Grand Assembly
- Build Your Board: On your largest platter or a clean wooden board, arrange all your beautiful components. Create a pile of the grilled shrimp and a stack of the warm flatbreads. Arrange the cooled potatoes (halved), green beans, sliced cucumbers, and lettuce leaves in artful sections. Place your Avocado Cream Sauce and Mustard-Mint Vinaigrette in small bowls on the board.
- Finish and Serve: Halve your jammy-yolked eggs and add them to the platter. Sprinkle everything with a final flourish of flaky sea salt, and serve immediately!
WiseRecipes’ Top Tips for a Perfect Platter
These simple secrets will ensure your Grand Aïoli is a stunning and delicious success.
- The 7-Minute Egg is Magic. Steaming your eggs for exactly 7-8 minutes is the foolproof secret to a “jammy” hard-boiled egg. The white is perfectly firm, but the yolk is still soft, creamy, and a beautiful deep orange color.
- Don’t Overcook the Shrimp! Jumbo shrimp cook very quickly on a hot grill. They are done the moment they turn pink and opaque. Overcooked shrimp will be tough and rubbery. Pull them off the heat as soon as they’re cooked through.
- Soak Your Wooden Skewers. If you’re using wooden or bamboo skewers for the shrimp, make sure to soak them in water for at least 30 minutes beforehand. This prevents them from burning to a crisp on the hot grill.
- Prep Everything Ahead. The absolute beauty of this recipe is that it’s a dream for entertaining. You can steam the potatoes, beans, and eggs, and make both sauces a full day in advance. This leaves you with only 10 minutes of active grilling and assembly on party day.
- A Big Board is Your Best Friend. To get that stunning, abundant look, use the largest platter, board, or even a clean baking sheet that you have. Don’t be afraid to let the components pile up and overlap. More is more!
Grilled-Shrimp Grand Aïoli
Ingredients
Equipment
Method
- Bring a pot with 1 inch of water and a steamer basket to a boil. Add potatoes and steam, covered, until tender, 12 to 15 minutes. Transfer to a colander.
- Add beans and eggs to the same pot and steam, covered, until beans are crisp-tender and eggs are set with jammy yolks, 7 to 8 minutes. Transfer to the colander with the potatoes and let everything cool completely.
- Once cool, halve the potatoes and peel the eggs. You can cover and refrigerate all steamed components for up to 1 day.
- Preheat grill to medium-high. Skewer the shrimp, brush with oil, and season generously with salt and pepper.
- Grill the shrimp, flipping once, until opaque and just cooked through, 4 to 5 minutes total.
- Meanwhile, brush the flatbreads with oil and grill, flipping once, until warm and lightly charred, about 2 minutes total.
- Arrange the grilled shrimp, flatbreads, potatoes, beans, cucumbers, and lettuce on a large platter or board. Place your sauces in small bowls on the board.
- Halve the peeled eggs and add them to the platter. Sprinkle with flaky sea salt and serve immediately.
Notes
FAQs: Your Grand Aïoli Questions, Answered!
What is a “Grand Aïoli”?
A Grand Aïoli is a classic, magnificent feast from the Provence region of France. It traditionally consists of a large platter of boiled vegetables, poached fish (like salt cod), hard-boiled eggs, and other accompaniments, all served with a generous bowl of “aïoli”—a garlic-infused mayonnaise—for dipping. This recipe is a modern, grill-focused interpretation.
Can I make this without a grill?
Yes, absolutely! You can cook the shrimp skewers in a very hot cast-iron grill pan on the stovetop to get a similar char. The flatbreads can also be warmed in the same pan or directly over a gas burner for a few seconds.
What are some other good vegetables to add?
A Grand Aïoli is very adaptable. Steamed or grilled asparagus, quartered artichoke hearts, roasted bell peppers, and fresh, crunchy radishes would all be fantastic and traditional additions to the platter.
Can I use a different protein?
Of course! This platter would be wonderful with grilled chicken skewers, seared scallops, or even a beautiful, large fillet of grilled salmon that you can flake onto the board.
Final Thoughts: A Feast for Sharing
There is nothing more special than a meal that is designed to be shared, a meal that encourages gathering and conversation. This Grilled-Shrimp Grand Aïoli is the epitome of that spirit. It’s a beautiful, interactive, and incredibly delicious feast that celebrates the joy of simple, fresh ingredients. I hope it becomes the stunning centerpiece of your next summer gathering. Bon appétit!
