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Perfectly Butterflied Grilled Shrimp

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizers, Snacks
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp:
  • 1 lb (450 g) large shrimp (16–20 count), peeled and deveined, tails on
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp paprika (or smoked paprika for extra depth)
  • ½ tsp crushed red pepper flakes (optional for heat)
  • Salt and black pepper, to taste
  • For Garnish:
  • Lemon wedges
  • Fresh herbs (parsley, dill, or cilantro)
  • A drizzle of melted butter (optional)

Instructions
 

  • Step 1: Prepare and butterfly the shrimp : Rinse shrimp under cold water and pat dry. Using a sharp paring knife or kitchen shears, make a shallow cut along the back of each shrimp from head to tail. Remove the vein if present. Gently press the shrimp open (like a butterfly) without cutting all the way through — this helps them lay flat and cook evenly.
  • Step 2: Marinate the shrimp : In a large bowl, combine olive oil, garlic, lemon juice, lemon zest, parsley, paprika, red pepper flakes, salt, and pepper. Add the butterflied shrimp and toss gently to coat. Cover and marinate in the refrigerator for 20–30 minutes (do not over-marinate or the acid may begin to “cook” the shrimp).
  • Step 3: Preheat the grill : Heat your grill or grill pan to medium-high heat (about 400°F / 200°C). Brush the grates lightly with oil to prevent sticking.
  • Step 4: Grill the shrimp : Place the shrimp on the grill, cut side down. Cook for 2–3 minutes per side, flipping once, until they turn pink and opaque with nice grill marks. Avoid overcooking — shrimp become tough if grilled too long.
  • Step 5: Serve immediately : Transfer grilled shrimp to a platter. Drizzle with a touch of melted butter and a squeeze of lemon juice. Garnish with chopped herbs and serve hot.