Butterflied Shrimp
with Salsa Verde

Where ever you may find them, there is something rather wonderful about the sight and smell of juicy, freshly caught shrimp being grilled at a restaurant or at a street stall. It’s a sight I have been lucky enough to experience in places as far apart as India, Mozambique, Scotland and Greece.

In each place they might come with a different accompaniment or dressing. But for me, the very best I have eaten was in Palermo, Sicily, where the large shrimp were butterflied, grilled with just a sprinkle of olive oil and then coated with a dressing of mixed herbs and more oil. With a sprinkle of lemon juice just before serving, they were perfection.

Butterflied Shrimp by Simon Majumdar .jp

Butterflied Shrimp with Salsa Verde Recipe

(Serves About 4)


  • 24 Shrimp (15-21 Co

  • 8 Raw Large Freshwater Shrimp (or 8 Large Raw Black Tiger Prawns)

  • 1 Teaspoon Salt

  • ¼ Cup Extra Virgin Olive Oil​

  • 1 Teaspoon White Pepper

  • 1 Lemon (Juice and Zest)

  • 1 Teaspoon Paprika

  • 1 Shallot (Minced)

  • 2 Cloves Garlic (Minced)

  • 1 Cup Fresh Italian Parsley (Finely Chopped

  • ½ Cup Fresh Basil (Chopped)

  • 1 Tablespoon Capers


  1. Butterfly the shrimp, by using a pair of scissors to cut down the top part of the tail shell and then use a knife to cut through the head.

  2. Clean out the inside of the shrimp to remove the thin black intestinal tract.

  3. Sprinkle with a little salt and drizzle with 1 tablespoon of olive oil.

  4. Blend all the rest of the ingredients to form the salsa verde. Some people prefer to do this in a blender. I like to use a mortar and pestle to give a chunkier version.

  5. Either on an outdoor or a stove top grill, grill the shrimp for about 2 minutes a side. Try and get a small amount of char on the shells, which adds to the flavor.

  6. Place the shrimp on a serving plate and drizzle with the dressing of salsa verde.

  7. Sprinkle with lemon juice just before serving.