Grilled Prawns Recipe

Prepare prawns

Rinse prawns under cold water and pat dry thoroughly with paper towels. Leave tails on for presentation. If not already deveined, make a shallow cut along the back and remove the vein.

Season prawns lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Transfer to a shallow dish or bowl large enough to hold them in a single layer.

Make marinade

In a small bowl whisk together 1/4 cup extra-virgin olive oil, 2 tbsp melted butter, minced garlic, chopped parsley, 2 tbsp fresh lemon juice and 1 tsp lemon zest until combined. Stir in 1/2 tsp smoked paprika and 1/4 tsp red pepper flakes if using.

Reserve about 2 tbsp of the marinade for basting/finishing. Pour the remaining marinade over the seasoned prawns and toss gently to coat. Marinate at room temperature for 15–20 minutes (or in the fridge for up to 30 minutes). Do not marinate longer than 30 minutes to avoid the acid cooking the prawns.

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

Thread prawns onto metal skewers or soaked wooden skewers, about 4–6 prawns per skewer, keeping them flat to ensure even cooking. Brush any excess marinade off to avoid flare-ups; reserve the 2 tbsp reserved marinade for basting after grilling.

Grill prawns 2–3 minutes per side, until the flesh is opaque, pink and firm and a slight char appears. Total cook time should be 4–6 minutes depending on prawn size. Avoid overcooking — they should curl but not tightly coil.

During the last 30 seconds on the grill, baste prawns with the reserved marinade and remove from heat.

Arrange grilled prawns on a warmed platter. Sprinkle with additional chopped parsley and a light pinch (about 1/4 tsp) of coarse sea salt. Serve immediately with lemon wedges for squeezing over.

Optional: serve with extra garlic‑parsley sauce (warm the reserved marinade briefly if desired) or crusty bread to soak up juices.