Butterfly Shrimp are marinated and grilled until juicy and succulent, then served with a bold, spicy Calabrian sauce. Enjoy this as a quick and easy main dish or party appetizer; ready in just 30 minutes!
Craving other delicious shrimp recipes? Try my Five-Spice Coconut Shrimp and Honey Garlic Shrimp with Aleppo Pepper next.
This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!
There’s something extra special about butterfly shrimp. I think it’s in the presentation. Slicing the shrimp vertically adds more surface space for a yummy topping, like my homemade Calabrian sauce. The smoky, tangy depth of the chili pepper enhances the shrimp for an entree or starter you’ll want to make time and time again!
Why This Recipe Works
- Easy to Make – As fancy as they look, butterfly shrimp only require one additional step. It’s so simple! They also cook even quicker than regular shrimp.
- Better than Fried – When you think butterflied you automatically think crunchy, Panko fried shrimp but that focuses more on the batter. True shrimp lovers know grilled is best.
- Perfect for Sauces – The butterfly cut creates more surface area, allowing the marinade and Calabrian sauce to cling better, giving each bite a dynamic flavor.
What is the point of butterflying shrimp?
Butterflying shrimp involves cutting them vertically down the center before cooking. This technique increases the surface area, making it ideal for holding sauces or dips, and it is also visually appealing.
Tools You’ll Need
Ingredients You Will Need for Butterfly Shrimp
Here is a breakdown of what you will need to make this butterfly shrimp recipe. For actual measurements, see the recipe card at the end of this post.
Shrimp Marinade
- Blue shrimp – Also known as tiger shrimp, these have a sweet, delicate flavor but a firm, chewy flesh (perfect for grilling). Keep the head on so the shrimp retain moisture and have a richer flavor once cooked. Remember to devein them (we’ll go over that step in the directions).
- Minced garlic – This infuses the shrimp with a garlicky flavor.
- Seasoning – Smoked paprika and Diamond Crystal kosher salt give the shrimp a smoky, savory taste while the salt enhances their natural flavors.
- Oil – A blend of avocado oil and olive oil provides a high smoke point for grilling and a rich, smooth texture, ensuring the shrimp cook evenly and don’t stick to the grill.
Calabrian Sauce
- Olive oil – Serves as the base for the sauce, providing a rich, smooth texture and a subtle fruity flavor that complements the other ingredients.
- Minced garlic – Use fresh garlic for the best results.
- Seasoning – I use smoked paprika and Diamond Crystal kosher salt.
- Calabrian chili – This chopped pepper adds medium heat and subtle fruity notes.
- Water – We need liquid to get the sauce to the right consistency.
- Lemon – The zest adds a bright, citrusy note that balances the richness of the sauce and complements the natural sweetness of the shrimp.
- Italian parsley – Finely chopped fresh parsley adds a herby pop of flavor.
- Salted butter – This enhances the overall taste.
For Serving
- Lemon wedges
- Crusty bread, for the sauce
How To Butterfly Shrimp
Below is a summary of how to make butterfly shrimp. For a complete and detailed list of steps, see the recipe card at the end of this post.
Prepare Shrimp
- Place the shrimp in your hand, legs facing up. Using scissors, carefully cut from the bottom to the top of the head, being mindful to not completely through to the other side. Essentially you want to butterfly the shrimp. Remove the dorsal tract of the back vein and discard. Repeat until you prep all of the shrimp.
2. Lightly season shrimp with salt. Mix the shrimp marinade ingredients in a bowl until well-combined then use a pastry brush to coat the shrimp with marinade.
3. Leave shrimp to marinate for 15 minutes. Meanwhile, preheat outdoor grill on ‘HIGH’ mode and prepare the calabrian sauce.
Calabrian Sauce
- Heat oil over medium low heat then add garlic. Keep a constant mix and/or carefully swirl the pan to keep the mixture moving. Do not let the garlic brown, reducing heat, if necessary, or occasionally swirling pan off the heat. Cook garlic for 3 minutes or until fragrant.Add smoked paprika, cook for 1 minute, then add calabrian chili and cook for another minute. Add lemon zest, parsley, salt, and water. Once the mixture comes to a simmer, cook for 2 minutes then add a pat of butter. Once butter melts and is mixed with the sauce, turn off heat. Set sauce a side.
Grill Shrimp
- Place shrimp, marinated side down, on the grill and cook for 2 minutes. Flip and continue to cook until cooked through.
- Transfer cooked shrimp to a serving dish and squeeze lemon juice over shrimp. Top with warm Calabrian sauce and serve immediately.
Tips and Tricks
- Use large or jumbo shrimp. You want enough surface area to really maximize this recipe.
- Ensure you slice them evenly so both sides cook at the same rate.
- Butterfly shrimp cook incredibly fast because they aren’t as thick as regular shrimp. Keep your eyes on the grill so they don’t overcook. They take about 2 minutes on one side, then flip them. The shrimp are ready once they’re opaque.
How to Serve
- Steak – While you’re grilling, throw on some steak for surf and turf. It is a rich, hearty contrast to the butterfly shrimp.
- Salad – For a light, nutritious meal, serve it with a simple salad, like my Little Gem Wedge Salad with Miso Ranch or Easy Caesar Salad Recipe.
- Crusty Bread – A loaf of warm, crusty bread, such as a baguette or ciabatta, is perfect for soaking up any extra Calabrian sauce.
Frequently Asked Questions
What is the difference between butterfly shrimp and regular shrimp?
Butterfly shrimp is split lengthwise. In contrast, regular shrimp is typically cooked whole, without this additional preparation step. Butterfly shrimp cooks faster and more evenly, while also boasting an impressive presentation.
How do you peel and butterfly shrimp?
To peel and butterfly shrimp, first, hold the shrimp in your hand with the legs facing up. Using scissors or a sharp knife, carefully cut along the underside from the bottom to the top of the head, being careful not to cut through to the other side. Remove the dorsal tract of the back vein and discard. This method allows the shrimp to open up like a butterfly.
Which side do you cut to butterfly shrimp?
To butterfly shrimp, you cut along the underside, starting from the bottom and going up to the top of the head.
Looking for More Grilled Recipes?
- Grilled Miso Butter Shrimp with Charred Scallions
- Carne Asada Tacos
- Grilled Corn with Ginger-Scallion Butter
- Grilled Teriyaki Chicken
Loving this Butterfly Shrimp Recipe?
There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!
Grilled Butterfly Shrimp with Calabrian Sauce
Equipment
- Kitchen Scissors
- Pastry brush
- Outdoor Grill
Ingredients
Shrimp Marinade
- 1¼ pound blue shrimp, head-on
- 1 tablespoon freshly minced garlic
- ¾ teaspoon smoked paprika
- ½ teaspoon kosher salt, Diamond Crystal
- 2 tablespoons avocado oil
- 1 tablespoon olive oil
Calabrian Sauce
- ¼ cup olive oil
- 1 tablespoon + 1 teaspoon freshly minced garlic
- 1 teaspoon smoked paprika
- 1 tablespoon + 1 teaspoon calabrian chili, chopped
- 3½ tablespoons water
- ¼ teaspoon lemon, zested
- 1 teasppon italian parsley, finely chopped
- ¼ – ½ teaspoon kosher salt, or to taste, Diamond Crystal
- 1 tablespoon salted butter
For Serving
- lemon wedges
- crusty bread, for the sauce
Instructions
Prepare Shrimp
- Place the shrimp in your hand, legs facing up. Using scissors, carefully cut from the bottom to the top of the head, being mindful to not completely through to the other side. Essentially you want to butterfly the shrimp. Remove the dorsal tract of the back vein and discard. Repeat until you prep all of the shrimp.
- Lightly season shrimp with salt. Mix the shrimp marinade ingredients in a bowl until well-combined then use a pastry brush to coat the shrimp with marinade.
- Leave shrimp to marinate for 15 minutes. Meanwhile, preheat outdoor grill on 'HIGH' mode and prepare the calabrian sauce.
Calabrian Sauce
- Heat oil over medium low heat then add garlic. Keep a constant mix and/or carefully swirl the pan to keep the mixture moving. Do not let the garlic brown, reducing heat, if necessary, or occasionally swirling pan off the heat. Cook garlic for 3 minutes or until fragrant. Add smoked paprika, cook for 1 minute, then add calabrian chili and cook for another minute. Add lemon zest, parsley, salt, and water. Once the mixture comes to a simmer, cook for 2 minutes then add a pat of butter. Once butter melts and is mixed with the sauce, turn off heat. Set sauce a side.
Grill Shrimp
- Place shrimp, marinated side down, on the grill and cook for 2 minutes. Flip and continue to cook until cooked through.
- Transfer cooked shrimp to a serving dish and squeeze lemon juice over shrimp. Top with warm calabrian sauce and serve immediately.
