Grilled Prawns Recipe

Prepare prawns

Rinse the prawns under cold water and pat dry very well with paper towels. Leaving them as dry as possible helps them sear and prevents steaming.

Season prawns

In a medium bowl, toss the prawns with 1 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated. Let sit 5–10 minutes while you prepare the garlic butter and heat the grill.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet on the stovetop, heat it over medium-high until very hot and lightly smoking.

Grill prawns

Thread prawns onto skewers (if using wooden skewers, soak them 30 minutes beforehand) or place directly on the hot grill grate. Grill for 2–3 minutes per side until opaque and slightly charred at the edges (internal temperature ~145°F / 63°C). Avoid overcooking to keep them tender.

Make garlic butter

While the grill is heating (or as prawns rest briefly after grilling), melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 4 minced garlic cloves and cook gently for 30–45 seconds until fragrant but not browned.

Finish butter

Remove the pan from heat. Stir in 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 2 tbsp finely chopped parsley, 1/4 tsp smoked paprika (if using), 1/8 tsp red pepper flakes (if using), 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm.

Toss prawns in butter

When prawns are just off the grill, transfer them to a bowl or platter and spoon the garlic butter over them. Toss gently to coat evenly so the heat from the prawns melts and distributes the butter.

Arrange the garlic-buttered prawns on a warmed platter. Garnish with chopped parsley and serve with lemon wedges alongside for squeezing. Serve immediately while hot.

Optional serving suggestions: accompany with crusty bread to mop up the butter, grilled vegetables, or a light green salad.