Go Back
–+ servings
A platter with a butterflied grilled shrimp salad with grilled veggies, and served with a Lemon-Dijon Dressing.

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 (see notes below) to keep cooking outside. No matter the season, this is the kind of meal that makes grilling feel worth it every single time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Dinner, Lunch, Main Course, Salad
Cuisine Mediterranean-Inspired
Servings 4

Ingredients
  

Shrimp & Vegetables

  • 1 pound raw wild Argentinian shrimp 16/20 butterflied shell on (454 g)
  • 4 gem lettuce halved lengthwise
  • 1 large zucchini sliced into four pieces
  • 2 bell peppers one red and one green, each cut into quarters
  • 1 bunch of cherry tomatoes on the vine
  • 1 lemon sliced into rounds
  • Olive oil for the vegetables
  • Salt and freshly ground black pepper to taste

Garlic Butter Mixture

  • ½ cup butter softened (one stick)
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves minced
  • 1 tablespoon fresh Italian parsley finely chopped

Lemon-Dijon Dressing

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup olive oil

For Serving, Optional

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

Instructions
 

Preheat the Grill

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

💬Tried this recipe?

  • We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.

Video

Notes

Tips
  • 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
Substitutions
  • 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
  • Preheat longer than usual: Cold temperatures mean your grill needs extra time to fully heat. Plan for at least 10 to 15 minutes of preheating.
  • Keep the lid closed: Opening the lid too often lets heat escape quickly and increases cook time.
  • Create strong heat zones: In winter, a clear hot zone is key. This helps you get good grill marks while still having 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 for proper airflow.
  • 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 perfectly cooked without overdoing them.
Keyword butterflied grilled shrimp, grilled argentinian shrimp, red argentinian shrimp, wild argentinian shrimp, winter grilling, winter grilling recipes
Tried this recipe?Let us know how it was!