Chargrilled Prawns Recipe

Prepare prawns

Rinse prawns under cold water and pat dry thoroughly with paper towels. If shells are on, leave them on for extra char and flavor but ensure they are deveined. Using a sharp pair of kitchen shears, lightly score the back of each prawn to help seasoning penetrate.

Season prawns evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Drizzle 2 tbs olive oil over prawns and toss to coat. Let rest 10 minutes at room temperature while you make the butter.

Soften butter

Leave 6 tbs unsalted butter at room temperature until soft (or gently warm in microwave for 6–8 seconds — do not melt).

Chop herbs and chili

Finely chop 1 cup fresh coriander (including tender stems) and one fresh red chili (seeds removed for milder heat). Mince 2 tsp garlic.

Blend butter

In a medium bowl, combine the softened butter, chopped coriander, minced garlic, 2 tbs fresh lime juice, 1 tsp lime zest, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp honey, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Use a fork or spatula to thoroughly mix until smooth and uniformly green. Taste and adjust seasoning (extra lime or salt) as needed. For a silkier texture you can pulse briefly in a food processor.

Chill or keep soft

If you prefer a firmer compound butter, transfer to plastic wrap, shape into a log, wrap tightly and chill for 20–30 minutes. For a baste-ready butter, keep soft at room temperature.

Preheat a charcoal grill or gas grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.

If using skewers, thread 3 prawns per skewer, leaving small gaps so heat circulates. Brush the grates lightly with oil.

Place prawns on the hot grill. Cook 2–3 minutes per side until shells are bright pink and slightly charred, turning once. Total cook time should be 4–6 minutes depending on size—avoid overcooking to keep prawns tender.

During the last 1 minute of cooking, spoon or brush 1–2 tbs of the Spicy Coriander & Lime Butter over each skewer/prawn cluster so the butter melts and glosses the prawns. For extra flavor, hold a piece of foil under the prawns to catch butter and baste continuously.

Remove prawns from grill and transfer to a warmed platter. Dot with any remaining soft compound butter and sprinkle with 2 tbs chopped coriander for garnish.

Serve immediately with lime wedges and toasted bread or steamed rice to soak up the flavored butter. Offer extra butter on the side for guests who want more.