By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
51 cal · 25 min
The Ultimate Grilled Shrimp
Recipe GLPR43231c7649f6d3
Large head-on shrimp with split shells, stuffed with a vibrant basil-lemon butter and grilled until perfectly cooked. The herb butter melts into the tender shrimp while they char lightly over high heat, creating a simple yet elegant Mediterranean-inspired main course that takes just 25 minutes from start to finish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
Neutral oil for coating grill grates
1 cup (2 sticks) Unsalted butter, softened
1 bunch Fresh basil leaves, divided
2 Lemons, divided
to taste Kosher salt
to taste Freshly ground black pepper
16 Large head-on jumbo shrimp in the shell, shells split down the back
Directions
Preheat your grill to high heat. If using a stovetop grill pan, position it over 2 burners set to medium-high. Oil the hot grates or grill surface: fold several paper towels into a thick square, blot a small amount of oil onto the towel, then carefully wipe the hot grates to create a nonstick surface. Set aside.
While the grill heats, make the basil butter. Add softened butter to a food processor along with most of the basil leaves (reserve a few for garnish), the juice from 1 lemon, a pinch of kosher salt, and several grinds of fresh black pepper. Process until smooth and well combined.
Using a small spoon or butter knife, stuff approximately half of the basil butter under the shell of each shrimp, distributing about 1/2 tablespoon per shrimp.
Carefully place the butter-stuffed shrimp on the hot grill, shell-side down first. Cook for 3 minutes without moving them. Brush the top side of each shrimp with the remaining basil butter.
Flip the shrimp and cook for another 3 minutes on the second side, brushing with additional basil butter as needed, until the shrimp are opaque and cooked through (the internal temperature should reach 145F).
Transfer the grilled shrimp to serving plates. Top each with a small amount of remaining basil butter, squeeze fresh lemon juice from the remaining lemon over the shrimp, and garnish with reserved fresh basil leaves. Serve immediately.
Comments
This recipe hits hard on availability and cost: shrimp is fresh from the NC coast, all other ingredients are pantry staples at every Charlotte chain, and four servings of compound-butter shrimp runs roughly $8–$12 depending on shrimp grade, making it one of the cheapest protein dishes available. The stated 25 minutes is honest if you buy pre-peeled shrimp; cleaned whole shrimp adds 5–8 minutes. It's a same-night dish that doesn't reheat well, and while it feeds a family, the simplicity means it needs a side vegetable or grain to feel complete—not a flaw, but a practical note for weeknight planning.
Sign in or create a free account to add your review.
