Butterflied Grilled Shrimp Salad with Lemon-Dijon Dressing

This butterflied grilled shrimp salad is one of those recipes that looks impressive but is incredibly easy to make. Garlic butter brushed shrimp, lightly charred vegetables, and a bright lemon-Dijon dressing come together for a fresh, satisfying meal that works just as well for entertaining as it does for a weeknight dinner.

This butterflied shrimp salad is one of those recipes I make all year long. In the summer, it's light and fresh straight off the grill, and in the colder months, I lean on a few winter grilling tips to keep cooking outside. No matter the season, this is the kind of meal that makes grilling feel worth it every single time.

Jump to:

• Why We Love This Recipe
• Ingredients
• Instructions
• Tips & Substitutions
• Serving Suggestions
• Winter Grilling Tips
• Other grilled shrimp salad recipes to try next:
• 📖 Recipe

Why We Love This Recipe

• Quick but impressive Looks restaurant-worthy with minimal effort
• Great textures Juicy shrimp, crisp vegetables, and creamy feta
• Versatile Works as a main dish or a shared platter
• Bright and fresh Lemon-Dijon dressing balances the richness of the butter

Ingredients

Shrimp & Vegetables

• Raw wild Argentinian shrimp
• Gem lettuce
• Zucchini
• Bell peppers
• Cherry tomatoes
• Lemon
• Olive oil
• Salt and black pepper

Garlic Butter Mixture

• Butter
• Extra virgin olive oil
• Garlic cloves
• Italian parsley

Lemon-Dijon Dressing

• Fresh lemon juice
• Dijon mustard
• Honey
• Salt
• Black pepper
• Olive oil

For Serving, optional

• Marinated red onion slices
• Crumbled feta cheese
• Kalamata olives
• Lemon zest
• Chopped parsley
• Tzatziki

See the recipe card below for exact quantities.

Instructions

Preheat the Grill

Set up your grill for indirect grilling with two heat zones.

Tip:  Always start with clean, well-oiled grates to prevent sticking.

→ For a Charcoal Grill

Build a two-zone fire with charcoal piled on one side.

Optional: add a small handful of apple or cherry wood chips to the hot coals for light smoke.

→For a Gas Grill

Preheat one burner to medium-high and leave one burner off or on low.

Optional: If using wood chips, place them in a smoker box or foil packet over the lit burner.

Prep the Shrimp

Thaw shrimp according to package instructions. Pat dry with paper towels once thawed.

Prep the Vegetables

Brush the gem lettuce, zucchini, peppers, tomatoes, and lemon slices with olive oil. Season lightly with salt and pepper.

Make the Garlic Butter

In a small bowl, mix butter, olive oil, garlic, and parsley until combined

Make the Lemon-Dijon Dressing

Whisk together lemon juice, Dijon, honey, salt, and pepper.

Slowly whisk in olive oil until slightly thickened. Set aside until ready to serve.

Butter the Shrimp

Using a brush, slather the garlic butter onto the meat side of the shrimp

Grill the Shrimp and Vegetables

Grill the peppers, zucchini, tomato and over direct heat and indirect heat until lightly charred and tender, turning as needed to avoid flare ups. About 8 minutes. Move charred vegetables to the indirect side to keep warm.

Next, grill lemon slices and the lettuce, cut side down first, for the best char over the direct heat for 1-2 minutes until charred, then flip and cook for another 2 minutes. Move to the indirect side to keep warm.

Grill shrimp meat side up over direct heat for about 3 minutes until the shrimp is looking opaque and lightly charred, then flip and grill for a minute to get a light char.

Assemble & Serve

Arrange grilled vegetables and shrimp on a large platter. Serve with lemon-Dijon dressing, marinated onions, feta, olives and tzatziki, optional. Zest with lemon and sprinkle chopped parsley. Serve warm or at room temperature.

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Tips & Substitutions

• Pat shrimp dry before buttering to help them grill instead of steaming
• Keep the shell to protect the meat from the high heat and for extra flavour and moisture
• Swap feta for grilled halloumi or shaved Parmesan
• Use asparagus or broccolini instead of zucchini
• You can use romaine lettuce if you can’t find gem lettuce.
• Replace honey with maple syrup for a slightly deeper sweetness

Serving Suggestions

• Serve with warm grilled pita or crusty bread
• Add a chilled glass of Sauvignon Blanc or Pinot Grigio

Winter Grilling Tips

Tip	Why It Matters
Preheat longer than usual	Cold temperatures mean your grill needs extra time to fully heat. Plan for 10 to 15 minutes of preheating.
Keep the lid closed	Opening the lid too often lets heat escape quickly and increases overall cook time.
Create strong heat zones	A clear hot zone helps you get good grill marks while still allowing a cooler area to finish cooking.
Dress for the weather	Heat-resistant gloves and long sleeves make winter grilling safer and more comfortable.
Clear snow and ice first	Make sure the grill lid opens freely and vents are not blocked so airflow stays consistent.
Watch fuel levels	Cold weather burns through propane and charcoal faster. Start with a full tank or extra charcoal.
Use a reliable thermometer	Winter air can affect cook times. A thermometer helps ensure shrimp are cooked perfectly without overcooking them.

Other grilled shrimp salad recipes to try next:

• Sweet and Spicy Grilled Shrimp Skewers
• Grilled Mixed Seafood Platter
• Surf and Turf Platter

📖 Recipe