Grilled Butterflied Shrimp with Chili-Lime Butter
Juicy butterflied shrimp charred on a hot grill and basted with spicy chili-lime butter—the signature Mexican dish ready in under 20 minutes. Smoky, buttery, and dangerously addictive.
- Total time
- 18 min
- Servings
- 2
- Calories
- 245
- Protein
- 32g
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 4 tbsp butter
- 1 whole lime (juiced)
- 1 whole dried guajillo or ancho chili, seeds removed and torn
- 3 cloves garlic cloves, minced
- ½ tsp Mexican oregano (or dried oregano)
- ¼ cup fresh cilantro, chopped
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat a cast iron skillet over medium-high for 2 minutes until very hot, then toast the chili pieces 30 seconds per side. Transfer to a plate.
- 2
Melt butter in the same skillet over medium. Add garlic and oregano; cook 45 seconds until fragrant, then crumble in the toasted chili.
- 3
Remove from heat and stir in lime juice. Season with salt and pepper. Transfer the chili-lime butter to a small bowl.
- 4
Pat shrimp dry. Lay each on a cutting board and cut horizontally three-quarters through the back, then open like a butterfly.
- 5
Heat a grill or grill pan to high. Brush butterflied shrimp lightly with oil. Grill 90 seconds per side until pink and charred at edges.
- 6
Transfer shrimp to a plate and spoon the chili-lime butter over them. Scatter cilantro on top and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- grill or grill pan
- cutting board
- chef's knife
- small bowl
- basting brush
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