Garlic Butter Grilled Prawns
Shell-on prawns, butterflied and basted in garlic butter, grilled fast over max heat for a bit of char. A simple starter or side that’s done in five minutes flat.
Get the BBQ properly to max heat before the prawns go on, this is a fast, high-heat cook, and a grill that isn’t hot enough will steam the prawns instead of searing them, leaving the flesh rubbery. Baste with the garlic butter while they cook too, not just at the end, it picks up a little char and smokiness from the grill that way.
These are best eaten fresh, though leftovers keep in the fridge for up to 2 days. Skip the freezer altogether, prawns lose their texture badly once frozen and reheated after already being cooked.
Garlic Butter Grilled Prawns
SEAFOOD · DINNER · EASY
Five minutes on the grill, big flavour
Getting the BBQ properly hot before the prawns go on is the whole trick, a grill that isn't hot enough steams the prawns instead of searing them, leaving the flesh rubbery instead of plump.
Basting with garlic butter while they cook, not just at the end, lets the butter pick up a bit of char and smokiness from the grill itself, instead of just sitting on top raw.
One minute flesh-side down, two minutes on the shell, and they're done. Just don't walk away, prawns go from perfectly plump to tough and curled up fast on max heat.
Garlic Butter Grilled Prawns
Ingredients
- 12 Large Raw Prawns Shell On
- 56 g Unsalted Butter
- 4 Garlic Cloves Grated
- 2 g Flat Leaf Parsley Chopped
- Salt & Pepper To Taste
- Red Chilli To Garnish
Method
- Butterfly the prawns by slicing under the belly from tail to head using kitchen shears. Open them up and clean out the intestinal tract, keeping the shell intact. This is optional; you can remove the entire shell and head if you prefer.
- Melt the butter, add the garlic and parsley, and season to taste. Brush the garlic butter over the prawn flesh and season to taste.
- Heat your BBQ to max temperature. Place the prawns flesh-side down on the grill for 1 minute. Flip onto the shell and cook for 2 minutes, or until the flesh is pink and opaque throughout. Remove, basting with garlic butter while cooking.
- Garnish with sliced red chilli and extra garlic butter. Serve and dig in.
Why does the BBQ need to be at max heat before the prawns go on?⌄
This is a fast, high-heat cook. A grill that isn't hot enough steams the prawns instead of searing them, leaving the flesh rubbery instead of plump and just cooked through.
Should I remove the shell before cooking?⌄
It's optional. Keeping the shell on protects the flesh on the grill and adds flavour, but you can remove the shell and head entirely first if you'd rather eat them shell-free.
Can I cook these in a pan instead of on a BBQ?⌄
Yes, a very hot cast iron or heavy pan works well as a substitute. Same timing, same high heat, you'll just miss a bit of the smoky char you get from the grill.
How do I know when the prawns are done?⌄
The flesh should be pink and opaque all the way through, with no grey or translucent patches left. That usually happens right around the 2-3 minute mark on max heat.
