Grilled Garlic Butter & Parsley Prawns – Simple, Juicy, and Packed With Flavor

Grilled Garlic Butter & Parsley Prawns are the kind of dish that makes dinner feel special without the stress. Big, juicy prawns get a quick soak in garlicky butter, a squeeze of lemon, and a handful of fresh parsley. Then they hit a hot grill for just a few minutes until they’re glossy and lightly charred.

The result is pure sunshine on a plate: bright, savory, and incredibly satisfying. Serve them with crusty bread, over rice, or alongside a crisp salad, and you’ve got a restaurant-worthy meal in minutes.

What Makes This Recipe So Good

• Fast and fuss-free: From prep to plate in under 20 minutes. Perfect for weeknights or last-minute guests.
• Big flavor, simple ingredients: Garlic, butter, lemon, and parsley do the heavy lifting—no fancy techniques needed.
• Flexible cooking methods: Use an outdoor grill, grill pan, or even a hot skillet.

  It all works.

• Great texture: A quick grill keeps prawns tender and juicy with a light char that adds depth.
• Easy to scale: Double the batch for a crowd or make a small platter for two.

What You’ll Need

• 1.5 pounds (700 g) large raw prawns, peeled and deveined, tails on if you like
• 4 tablespoons unsalted butter, melted
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, finely minced or grated
• 1 lemon (zest and juice)
• 1/3 cup fresh parsley, finely chopped
• 1/2 teaspoon smoked paprika (optional, for a subtle smoky note)
• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
• Kosher salt and freshly ground black pepper, to taste
• Lemon wedges, for serving
• Skewers (if using the grill) and a light coating of oil for the grates

Step-by-Step Instructions

1. Prep the prawns: Pat the prawns dry with paper towels. Dry prawns sear better and won’t steam on the grill.
2. Make the garlic butter: In a bowl, mix melted butter, olive oil, minced garlic, lemon zest, half the lemon juice, parsley, smoked paprika, and red pepper flakes. Season generously with salt and pepper.
3. Coat the prawns: Add prawns to the bowl and toss until evenly coated.

   Let sit for 10 minutes while you heat the grill. This quick rest helps the flavors cling to the prawns.

4. Heat the grill: Preheat a grill or grill pan to medium-high. Oil the grates lightly to prevent sticking.
5. Skewer (optional): Thread prawns onto skewers through the head and tail ends so they stay flat and cook evenly.

   If you’re using a grill pan, you can skip skewers.

6. Grill fast and hot: Place prawns on the grill in a single layer. Cook for 2–3 minutes per side until opaque and lightly charred. Avoid overcooking—they turn rubbery fast.
7. Baste and finish: Brush any remaining garlic butter over the prawns during the last 30 seconds.

   Remove from heat and squeeze over the remaining lemon juice.

8. Serve immediately: Plate with extra parsley and lemon wedges. Add crusty bread to soak up the buttery juices or spoon over rice, couscous, or a light salad.

How to Store

• Refrigerate: Store cooled cooked prawns in an airtight container for up to 2 days.
• Reheat gently: Warm in a skillet over low heat with a splash of butter or olive oil for 1–2 minutes, just until heated through.
• Avoid microwaving: It can overcook the prawns and make them tough.
• Freezing: Not ideal after cooking. If you must, freeze in a single layer and use within 1 month.

  Thaw in the fridge and reheat lightly.

Health Benefits

• Lean protein: Prawns are high in protein and low in fat, making them a satisfying, lighter main.
• Rich in nutrients: They provide selenium, iodine, vitamin B12, and omega-3 fatty acids, which support thyroid function, brain health, and heart health.
• Antioxidants: Parsley offers vitamin C and K, and garlic brings allicin, which may support immune function.
• Balanced fats: Using both butter and olive oil gives great flavor while keeping the sauce stable at higher heat.

What Not to Do

• Don’t overcook: Prawns turn opaque and pink quickly. If they curl tightly into a C, they’re done; if they form an O, they’re overcooked.
• Don’t skip drying: Wet prawns won’t sear properly and may stick.
• Don’t overcrowd the grill: Give them space or they’ll steam instead of char.
• Don’t add all the lemon at once: Save some for after grilling to keep the flavor bright.
• Don’t rely only on butter: A bit of olive oil raises the smoke point and prevents burning.

Alternatives

• Swap the herb: Try cilantro for a fresh edge, basil for sweetness, or dill for a delicate finish.
• Add aromatics: A pinch of cumin, a splash of white wine, or finely grated ginger can change the vibe without complicating the recipe.
• Make it dairy-free: Replace butter with ghee or a plant-based butter. Olive oil alone also works—use 5–6 tablespoons total.
• Use shrimp or scallops: Large shrimp cook the same way.

  Sea scallops need 1–2 minutes per side on a very hot surface.

• No grill? Use a cast-iron skillet or broiler. For broiling, place prawns on a sheet pan and cook 2–3 minutes per side on the top rack.
• Mild vs. spicy: Skip red pepper flakes for a gentle flavor, or add more for some heat.

FAQ

Can I use frozen prawns?

Yes. Thaw them overnight in the fridge or under cold running water.

Pat very dry before marinating so they sear well and don’t water down the sauce.

Do I need to devein prawns?

It’s best to. Deveining improves texture and appearance. Many stores sell prawns already peeled and deveined, which saves time.

How do I keep prawns from sticking to the grill?

Start with a hot, clean grill and oil the grates.

Lightly oil the prawns or marinade too. Don’t move them too early—once they sear, they release more easily.

What should I serve with these prawns?

Crusty bread, buttered rice, lemony couscous, grilled asparagus, or a simple green salad. A chilled white wine like Sauvignon Blanc pairs nicely.

Can I marinate the prawns longer?

Keep it short—10 to 20 minutes is enough.

Longer times, especially with lemon juice, can start to “cook” the prawns and affect texture.

Is this recipe spicy?

It’s only as spicy as you make it. The red pepper flakes are optional. For a mild version, leave them out and lean into the lemon and parsley.

What size prawns work best?

Large or extra-large prawns (16–20 per pound) are ideal.

They’re less likely to overcook and are easier to grill without falling through the grates.

Final Thoughts

Grilled Garlic Butter & Parsley Prawns prove that simple ingredients can deliver big results. With a quick marinade and a hot grill, you get tender, juicy seafood layered with lemon, garlic, and fresh herbs. Keep a loaf of bread handy to catch every last drop of buttery goodness.

Whether it’s a relaxed weeknight or a summer get-together, this recipe is a reliable, impressive go-to you’ll make again and again.