20-Minute Plancha Shrimp with Mesclun Salad
These giant plancha shrimp are seared over very high heat, finished with garlic and lime, and served beside lightly dressed mesclun greens. The recipe works because the shrimp are dried thoroughly before cooking and the garlic goes on only at the end; the mistake to avoid is leaving the shrimp on the heat until they curl into tight rings.
Plancha shrimp are large shrimp cooked quickly on a flat, very hot metal surface. Unlike shrimp simmered in a sauce or coated in butter, this version stays light and direct, with browned edges, fresh lime and a sharp Dijon vinaigrette to balance the sweetness of the seafood.
This recipe is based on my YouTube video, with a few adjustments since publication to make the quantities and cooking times easier to reproduce. I have measured the vinaigrette, clarified the amount of salad and separated the cooking instructions for shell-on and peeled shrimp.
{VIDEO}
What Makes This Recipe Different
The shrimp in this recipe are not marinated. I prefer to season them during and after cooking because a wet marinade can make it harder to develop colour on a plancha. Once the shrimp touch the hot surface, they should sizzle immediately. If the oil sits quietly around them, the cooking surface is not hot enough.
This is also different from my oven-baked garlic butter shrimp, which are richer and cook more gently in the oven. Here, the heat is direct and fast. You get a lightly browned exterior without covering the natural taste of the shrimp with a heavy sauce.
The mesclun salad keeps the plate fresh and makes this substantial enough for a light lunch or dinner. For a larger seafood meal, this recipe also fits naturally with the dishes in my collection of seafood dinners and entertaining recipes.
The shrimp provide plenty of protein, while the greens and vinaigrette keep the meal from feeling heavy. It is especially good in summer, but it works year-round on an indoor griddle or in a cast-iron skillet.
Ingredients You Need
Giant shrimp: I use six shrimp in the 6/8 size range, meaning there are approximately six to eight shrimp per pound. These are extremely large shrimp, so one pound is enough for two main-dish portions. Shell-on shrimp usually remain a little juicier, but peeled shrimp are easier to eat.
Garlic: Two cloves give the shrimp a clear garlic aroma without overpowering them. Chop the garlic finely so it cooks quickly, but do not add it at the beginning. On a surface heated to approximately 400°F, minced garlic can burn in seconds.
Olive oil: Use a little on the plancha and, if desired, another light drizzle after cooking. The surface should look lightly coated, not flooded.
Lime: Lime juice adds acidity at the table. I prefer serving it in wedges instead of squeezing it all over the shrimp in advance, since each person can decide how much to add.
Mesclun greens: About four loosely packed cups are enough for two people. Mesclun gives a mixture of tender leaves, mild bitterness and different textures. Edible flowers are optional, but they make a nice presentation.
Dijon mustard: Two teaspoons provide enough mustard to help emulsify the dressing without making it excessively thick or sharp.
White wine vinegar: A clean, moderately acidic vinegar works best. Avoid replacing it with dark balsamic vinegar, which would change both the colour and flavour of the salad.
Salt and black pepper: Season carefully. Some frozen or previously treated shrimp can already taste salty, so taste before adding extra salt directly to the seafood.
Step-by-Step Instructions
1. Clean and dry the shrimp
Remove the shells if desired, leaving the final tail section attached for presentation. Make a shallow cut along the back of each shrimp and remove the dark intestinal vein with the point of a knife.
If you rinse the shrimp, do it quickly. Then dry them thoroughly with paper towel. What I look for here is a dry, slightly tacky surface. Water left on the shrimp turns to steam and prevents the hot metal from browning them properly.
Keep the shrimp refrigerated while preparing the remaining ingredients.
2. Prepare the Dijon vinaigrette
Place the Dijon mustard and white wine vinegar in a narrow container. Add the olive oil, a small pinch of salt and several turns of black pepper.
Blend with an immersion blender until the dressing becomes smooth and lightly creamy. You can also whisk it by hand, adding the oil gradually. At this point, the vinaigrette should coat the back of a spoon but still pour easily.
This follows the classic ratio used in my basic homemade vinaigrette, with one part vinegar to three parts oil. The Dijon adds body and helps keep the mixture emulsified.
Taste before dressing the salad. If it seems too sharp, add another teaspoon of olive oil. For a brighter alternative, my quick lemon vinaigrette also pairs well with grilled seafood.
3. Heat the plancha
Preheat the plancha to approximately 400°F. Give it enough time to heat evenly, especially if you are using a large outdoor cooking surface.
Add about half of the cooking oil and spread it into a thin film. The oil should become fluid and shimmer, but it should not produce thick smoke.
No plancha is required. A heavy cast-iron skillet or a flat griddle can produce a similar result. Heat it over medium-high to high heat and cook the shrimp in a single layer. Avoid crowding the pan, since trapped moisture will reduce browning.
4. Sear the shrimp
Place the shrimp on the hot surface with space between them. They should make a strong sizzling sound immediately. Cook for approximately 30 seconds, then turn them.
Continue turning the shrimp every 30 to 45 seconds so the thick meat cooks evenly. Shell-on giant shrimp usually need 3 to 4 minutes in total. Peeled shrimp may be ready in only 2 to 3 minutes.
What I look for is an opaque exterior with a slightly translucent centre during the final minute. The shrimp will continue cooking briefly after they leave the plancha. Do not wait until they become very firm or curl into tight circles.
5. Add the garlic at the end
During the final 30 to 45 seconds, add the chopped garlic with the remaining cooking oil. Move the garlic and shrimp continuously so the small pieces become fragrant without turning dark brown.
The smell changes quickly at this stage. Fresh garlic first smells sharp, then becomes rounder and sweeter as it cooks. Once you smell that toasted garlic aroma, the shrimp are almost ready to come off the heat.
Season with black pepper. Add only a small pinch of salt if the shrimp need it. Transfer them immediately to a clean plate so they do not continue cooking on the hot metal.
6. Dress the mesclun and serve
Place the mesclun in a large bowl. Add two tablespoons of vinaigrette and toss gently. Add more only if needed. The leaves should look lightly glossy, not wet or compressed.
Divide the salad between two plates and arrange three giant shrimp on each serving. Add edible flowers if using, then serve with lime wedges. A very light drizzle of olive oil over the warm shrimp is optional.
You know the shrimp are properly cooked when the flesh is opaque and firm enough to spring back gently, while the centre remains juicy. Serve them immediately, since large shrimp become firmer as they cool.
Cooking Without a Plancha
A plancha gives you a wide, flat surface and makes it easy to turn the shrimp repeatedly. A cast-iron skillet is the best indoor substitute because it holds heat well.
Heat the empty skillet before adding oil. Once the oil shimmers, add the shrimp in one layer. Work in two batches if necessary. Cooking too many at once lowers the temperature and creates liquid in the bottom of the pan.
An outdoor grill also works, although the garlic should be cooked separately in a small skillet or grill-safe pan. Finely chopped garlic can fall between the grates and burn before it has a chance to flavour the shrimp.
For a completely different method, try my creamy Cajun shrimp salad. That version has more seasoning and a creamy dressing, while these plancha shrimp remain lighter and more focused on the seafood.
What to Serve With
The mesclun makes this a complete light meal, but a simple starch turns it into a more filling dinner. A scoop of fluffy stovetop rice pilaf absorbs the vinaigrette and lime juice without competing with the shrimp.
For potatoes, serve the shrimp with crisp air-fryer roasted potatoes. Their browned edges work well with the quick-seared seafood, especially when the meal is served outdoors.
A second salad can also work when cooking for a group. The clean bitterness of a romaine and endive green salad complements the sweet shrimp, while a Mediterranean octopus salad creates a larger cold-and-hot seafood spread.
Storage and Reheating
Cooked shrimp are best eaten immediately. Leftovers can be refrigerated in an airtight container for up to two days, but their texture will become firmer.
I prefer eating leftover shrimp cold over reheating them. Slice them and add them to salad with a spoonful of dressing. If reheating is necessary, warm them briefly in a skillet over medium-low heat, just until they are no longer cold in the centre.
Store the vinaigrette separately from the greens. Refrigerated dressing may thicken as the olive oil cools. Let it sit at room temperature for 10 minutes, then whisk or shake it before using.
Substitutions
Extra-large shrimp can replace the giant 6/8 shrimp. Begin checking them after 90 seconds because smaller shrimp cook much faster. Scallops can also be cooked on the plancha, although they should be dried carefully and left untouched long enough to form a golden crust.
Arugula, baby spinach or chopped romaine can replace mesclun. Arugula gives the salad more peppery flavour, while spinach is milder. Regular Dijon mustard works perfectly in place of Provençal Dijon.
Apple cider vinegar can replace white wine vinegar, but use slightly less at first because its flavour is more noticeable. Lemon can replace the lime. For a sweeter dressing, use my honey Dijon vinaigrette.
FAQ
Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator, drain any accumulated liquid and dry them very thoroughly. Partially frozen shrimp release water on the plancha and cook unevenly.
Should I peel the shrimp before cooking?
Either method works. Shell-on shrimp usually stay juicier and have a stronger roasted seafood flavour. Peeled shrimp are more convenient but generally cook about one minute faster.
How do I know when giant shrimp are cooked?
The flesh should be opaque, lightly browned and gently springy when pressed. Remove the shrimp before they become hard or curl into tight circles. For food-safety certainty, the thickest part should reach 145°F.
Why did my shrimp release water?
The shrimp may have been wet, crowded together or placed on a surface that was not fully preheated. Dry them carefully and leave space between each shrimp.
Can I prepare the dressing in advance?
Yes. The vinaigrette can be refrigerated in a covered container for up to one week. Bring it closer to room temperature and shake or whisk it before serving.
Can I make this recipe as an appetizer?
Yes. Six giant shrimp make three appetizer servings with two shrimp per person. Serve the greens in smaller portions or place the shrimp on a shared platter with lime wedges.
Suggested Posts
For another fast shrimp dinner, try shrimp stir-fried noodles with vegetables and a savoury sauce.
When you want something richer, make creamy shrimp pasta with basil and tomatoes or my garlic cream shrimp pasta.
For more fresh meal ideas, explore my collection of easy salad recipes for lunch and light dinners.
20-Minute Plancha Shrimp with Mesclun Salad
Ingredients
- 1 pound shell-on giant shrimp about 6 shrimp in the 6/8 size range
- 2 garlic cloves finely chopped
- 1 tablespoon olive oil for cooking and finishing divided
- 1 lime cut into wedges
- 4 cups loosely packed mesclun greens
- Edible flowers optional
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon fine salt divided, plus more only if needed
- 1/4 teaspoon freshly ground black pepper plus more to taste
Instructions
- Peel the shrimp if desired, remove the intestinal vein and dry them thoroughly with paper towel.
- Blend the Dijon mustard, vinegar, 3 tablespoons olive oil, half the salt and half the pepper until emulsified.
- Preheat the plancha or a heavy skillet to approximately 400°F and coat it lightly with half the cooking oil.
- Sear the shrimp for 30 seconds, turn them and continue turning every 30 to 45 seconds.
- Cook shell-on shrimp for 3 to 4 minutes in total, or peeled shrimp for 2 to 3 minutes.
- Add the garlic and remaining cooking oil during the final 30 to 45 seconds, moving everything continuously.
- Remove the shrimp when opaque and still juicy. Season with the remaining pepper and add salt only if needed.
- Toss the mesclun with 2 tablespoons of vinaigrette, divide between two plates and serve with the shrimp and lime wedges.
