Jul 14 2026
Restaurants›The Kitchen American Bistro›Shrimp A La Plancha Recipe

Shrimp A La Plancha Recipe

Inspired by The Kitchen American Bistro
Time30m
Serves4

chili-lime butter, cilantro

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp & Marinade

Chili-Lime Butter

Finishing & Garnish

Method

Shrimp & Marinade

  1. 1

    Prepare shrimp

    Pat the shrimp very dry with paper towels. This helps achieve a good sear on the plancha (or skillet).

  2. 2

    Make quick marinade

    In a medium bowl, combine 1 tablespoon olive oil, 1 tablespoon fresh lime juice, 2 minced garlic cloves, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Add the shrimp and toss until evenly coated. Let sit at room temperature for 10 minutes (no more than 20 minutes).

Chili-Lime Butter

  1. 3

    Soften and flavor butter

    While the shrimp rests, place 4 tablespoons softened unsalted butter in a small bowl. Add 1 teaspoon lime zest, 1 tablespoon fresh lime juice, 1/2 teaspoon chili flakes, 1/4 teaspoon smoked paprika, 1/2 teaspoon honey (optional), and 1/4 teaspoon kosher salt. Mash and whisk with a fork until smooth and homogenous. Taste and adjust salt, lime, or heat. Keep at room temperature so it stays spreadable, or transfer to a small saucepan to gently warm later.

Cook Shrimp on Plancha (or Skillet)

  1. 4

    Preheat plancha or skillet

    Heat a cast-iron griddle/plancha or heavy skillet over medium-high to high heat until very hot, about 4–6 minutes. The surface should shimmer but not burn. Add 1 teaspoon neutral oil and spread to coat. If using an outdoor or commercial plancha, preheat accordingly.

  2. 5

    Sear shrimp

    Arrange shrimp in a single layer on the hot surface, spaced so they don’t touch. Cook undisturbed for about 1.5–2 minutes, until the undersides are nicely seared and turning pink. Flip the shrimp and cook 1–1.5 minutes more until opaque and just cooked through (internal temp ~120–125°F for slightly tender shrimp; carryover will finish cooking). Total cook time is about 3–4 minutes depending on size.

  3. 6

    Finish with chili-lime butter

    Immediately after flipping (or right after removing from heat), spoon or brush 1–2 tablespoons of the chili-lime butter over the hot shrimp so it melts and creates a glossy coating. If you prefer warm butter, melt the butter gently in a saucepan first, then spoon over the shrimp.

Plating & Garnish

  1. 7

    Plate

    Transfer shrimp to a warmed serving plate. Spoon any remaining melted chili-lime butter from the skillet over the top.

  2. 8

    Garnish

    Scatter 1/4 cup roughly chopped fresh cilantro over the shrimp and serve with lime wedges on the side for squeezing. Offer extra chili flakes if desired.

  3. 9

    Serve

    Serve immediately while hot. Shrimp a la plancha pairs well with grilled vegetables, rice, or a crisp salad.

More from The Kitchen American Bistro