By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
45 cal · 15 min
Shrimp a la Planxa
Recipe GLPR95ae47026c8d58
A simple yet elegant Mediterranean-style dish featuring jumbo shrimp cooked on a hot griddle with minimal seasoning. The shrimp are butterflied and seared quickly on three sides until they turn pink and opaque, then served with bright lemon wedges for a fresh, light main course.
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Ingredients
8 Jumbo shrimp, unpeeled
Olive oil
Sea salt
Lemon wedges
Directions
Prepare the shrimp by holding each one with the thick end up. Using a sharp knife, carefully remove about 1 inch of shell from the thick end. Make a shallow 1-inch slit down the center of the exposed flesh, being careful not to cut all the way through. This butterflies the shrimp slightly and helps it cook evenly.
Heat a large griddle or cast-iron skillet over high heat until it is very hot. Wipe the surface with a cloth lightly dampened with olive oil to create a non-stick coating.
Lightly sprinkle the prepared shrimp with sea salt on both sides. Place the shrimp on the hot oiled griddle in a single layer.
Cook the shrimp for 1 minute on the first side without moving them. They should develop a light golden color and start to turn pink at the edges.
Flip each shrimp carefully and cook for another 1 minute on the second side until they are mostly pink with minimal gray remaining.
Place each shrimp on its slit side (cut-side down) and cook for a final 1 minute. The shrimp should be cooked through and opaque throughout. The internal temperature should reach 145°F.
Transfer the cooked shrimp to a warm serving plate and serve immediately with fresh lemon wedges on the side.
Comments
This is a genuinely simple, honest recipe that delivers. Shrimp is reliably available at Kroger and Food Lion around Charlotte, olive oil and sea salt are staples, and lemon is year-round common—no special trips required. The cost per serving runs roughly $4–5 depending on shrimp grade, which is reasonable for a protein-focused dish. The 15-minute time is genuine if you buy shrimp already peeled; if they're whole, add 5 minutes, but the recipe doesn't specify. It's a weeknight winner for families who like shrimp and reheats adequately the next day, though it's best fresh. The only minor mark-down is that it's not particularly forgiving—overcook shrimp by 90 seconds and they toughen—and it needs attentive stovetop time, so it's not a set-and-forget dinner.
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