Grilled Butterfly Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Using a sharp knife or kitchen shears, butterfly each shrimp by slicing almost through the back and opening it flat. Leave tails intact for presentation.

Season both sides of the butterflied shrimp with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Drizzle 1 Tbs olive oil over shrimp and toss gently to coat.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or brush the grill pan with a little oil to prevent sticking.

Grill shrimp, shell side down first if needed, for 1.5–2 minutes per side until just opaque and firm (total 3–4 minutes). Because shrimp are butterflied they will cook quickly—avoid overcooking. Remove from grill and set on a warm plate.

In a small saucepan over medium heat, melt 2 Tbs of the butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes—do not brown.

Add the minced garlic and cook for 30 seconds until fragrant.

Pour in 1/4 cup dry white wine and bring to a simmer. Let the wine reduce by about half, 2–3 minutes, to concentrate flavor.

Lower heat to low and whisk in the remaining 4 Tbs cold butter, one tablespoon at a time, allowing each piece to melt and emulsify into the sauce before adding the next. This creates a smooth, slightly thickened beurre monté-style sauce.

Stir in 2 Tbs fresh lemon juice, 1 Tbs fresh orange juice, 1 tsp lemon zest and 1/2 tsp orange zest. Season with 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and the optional pinch of crushed red pepper flakes if using. Taste and adjust seasoning.

Remove from heat and stir in 2 Tbs chopped fresh parsley. Keep warm but do not boil—the sauce can separate if overheated.

If you prefer a smoother sauce, strain through a fine-mesh sieve into a small saucepan or bowl, pressing lightly on solids; discard solids and return sauce to warm low heat briefly before serving.

Arrange grilled butterfly shrimp on a warmed platter or individual plates, tails facing outward for presentation.

Spoon the warm citrus white wine butter sauce over each shrimp (about 1–1.5 Tbs sauce per shrimp) so they are lightly coated but still glistening.

Garnish with additional chopped parsley, lemon wedges on the side, and an extra grind of black pepper. Serve immediately with rice, crusty bread, or a light salad to soak up the sauce.