In summer I love grilling seafood — fish, shellfish and anything that benefits from a quick, hot cook. Large prawns are especially rewarding: they cook fast, carry vibrant flavor and pair beautifully with a bright garlic butter. For this recipe I used Carabinero shrimp, which are much larger than standard shrimp; they’re impressive on the grill, but any large whole prawns will work. A light sprinkle of coarse salt, a brush of olive oil and a generous smear of homemade roasted garlic butter transform them into an unforgettable summer dish.
This grilled prawns recipe is ideal for backyard barbecues, casual dinners or a simple, show-stopping seafood plate. The technique is straightforward: roast garlic for the butter, make the butter while the grill heats, and sear the prawns over high direct heat for just minutes. Serve with grilled lemon and toasted sourdough for soaking up every last drop of butter.
Table of Contents
- Step 1: Make the garlic butter first
- Step 2: Time to grill the prawns
- Frequently Asked Questions
- Similar Recipe Ideas
- Grilled Prawns Recipe
Step 1: Make the garlic butter first.
To build a rich, mellow garlic flavor, roast a whole head of garlic before making the butter. Fresh minced garlic works in a pinch, but roasting rounds out the sharp edges and produces a creamy, spreadable paste. Preheat the grill to about 375°F (190°C) and set up for direct heat. Wrap the garlic head tightly in foil and roast it on the grill for roughly one hour, until the cloves are soft and golden. Remove from the grill and allow it to cool.
In a bowl, combine one stick of room-temperature unsalted butter with the squeezed roasted garlic cloves, two tablespoons of grated Parmesan and a seasoning of your choice. Mash and stir until the mixture is smooth and well combined. Taste and adjust salt if needed — the Parmesan contributes saltiness, so start modest and add more only if necessary. This butter will be used both on the prawns and spread on bread for toasting.
Seasoning Tip
With flavorful prawns, keep the seasoning simple: coarse salt and a little olive oil are often enough to let the seafood shine.
Step 2: Time to grill the prawns.
Because Carabinero and other large prawns have rich natural flavor, I keep the seasoning minimal. Lightly coat each straightened prawn with olive oil and sprinkle with coarse salt. Heat the grill to a high direct temperature and place the prawns directly on the grates. Cook for about 2 minutes per side — they should develop a nice char but remain juicy inside. Halved lemons placed cut-side down on the grill will char nicely and make a tangy finishing squeeze.
When the prawns are done, remove them from the grill and let them rest for a minute. Meanwhile, spread the roasted garlic butter on slices of sourdough and toast those on the grill until crisp and golden. Arrange prawns and toasted bread on a platter, squeeze the charred lemon over everything and serve immediately so the bread soaks up the buttery juices.
Frequently Asked Questions:
Yes. You can roast the garlic in a conventional oven and sear the prawns in a hot cast-iron skillet or on a gas grill. The flavor will still be excellent — just maintain high heat and watch the prawns closely since they cook quickly.
Similar Recipe Ideas:
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Butter Smoked Shrimp
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Chili Glazed Citrus Salmon
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Smoked Stuffed Shrimp
Printer friendly recipe below:
Grilled Prawns
Ingredients
- 4 large whole prawns
- 1 tbsp coarse salt
- 1 tbsp olive oil
- 1 stick unsalted butter (room temperature)
- 1 whole garlic head (roasted)
- 2 tbsp grated Parmesan cheese
- 1 tbsp steak or grill seasoning (optional)
- Sourdough bread, sliced for toasting
Instructions
- Preheat the grill to 375°F (190°C) and set for direct heat. Wrap the whole garlic head in foil and roast on the grill for about 1 hour, until very soft. Let cool.
- In a bowl, combine the room-temperature butter, squeezed roasted garlic cloves, grated Parmesan and seasoning if using. Mash until smooth and refrigerate briefly if you prefer a firmer texture.
- Brush the prawns with olive oil and season lightly with coarse salt. Over high direct heat, grill the prawns for about 2 minutes per side until charred and cooked through. Grill halved lemons cut-side down for 1–2 minutes to caramelize.
- Spread the garlic butter on sourdough slices and toast on the grill until golden. Plate the prawns with the toasted bread, squeeze charred lemon over top and serve immediately.
Nutrition
Carbohydrates: 119 g |
Protein: 32 g |
Fat: 60 g |
Sodium: 5172 mg
Enjoy grilling — these prawns are quick, impressive and perfect for summer meals. For more seafood recipes and grilling ideas, explore the Recipes Page on this site.