Miniketo
ES

Keto Dinner

Delia's Grilled Shrimp Sonora

There's something magical about grilling shrimp in their shells, letting the smoky char infuse every bite. This Shrimp Sonora recipe combines a rich Parmesan butter with herbaceous parsley, creating a keto dinner that feels both elegant and effortless. I love how the butterfly cut allows the sauce to seep into every crevice.

15 min Prep time 6 min Cook time 21 min Total time 4 Servings 420 Calories
Delia's Grilled Shrimp Sonora

Ingredients

  • cup butter, softened
  • cup olive oil
  • /2 cup Parmesan cheese
  • bunch Italian flat leaf parsley, chopped
  • salt and pepper to taste
  • pound jumbo shrimp in shells

Instructions

  1. Step 1

    I start by firing up the grill to medium-high heat while I prepare the Parmesan butter. In a blender, combine softened butter, olive oil, grated Parmesan, and fresh parsley—blitz until it becomes a smooth, vibrant green sauce. Season with salt and pepper. Now, the shrimp: using kitchen shears, butterfly each one, cutting along the back but keeping the shell intact, so they open like a book. This trick lets the marinade cling beautifully. Give each shrimp a generous dunk in the sauce, making sure it gets into the crevices. If the mixture is too thick, spoon and press it on. Place the shrimp shell-side down on the hot grates. Grill for about 2 to 3 minutes per side

  2. Step 2

    you'll know they're done when the shells turn bright pink and the flesh is opaque. Serve right away with a squeeze of lemon, if you like.

Chef's Tip

A trick I’ve learned after years of grilling shrimp: let the butter mixture sit for 10 minutes after blending so the parsley infuses the oil. Then, don’t skimp on the sauce inside the butterfly cut—it creates a crispy, cheesy crust on the grill.

Storage Tips

Leftover shrimp keep well in the fridge for up to two days. I prefer to reheat them in a skillet with a touch of butter over low heat to maintain their tenderness rather than microwaving, which can make them rubbery.

Variation Tips

For a complete keto meal, serve these shrimp alongside grilled asparagus or a crisp cucumber salad. You can also swap the parsley for cilantro and add a dash of lime juice for a Mexican twist, or use the Parmesan butter on grilled chicken or fish.

Frequently Asked Questions