Grilled Garlic Butter & Parsley Prawns: The 10-Minute Showstopper Your Grill’s Been Begging For

You don’t need a culinary degree to pull off restaurant-level seafood—just heat, butter, and boldness. This is the kind of dish that turns a quiet backyard into a standing ovation. Prawns seared hot, kissed with garlic butter, finished with fresh parsley and lemon—simple, loud, and insanely good.

If you’ve been overcomplicating seafood, this is your intervention. Grab the skewers, because in under 15 minutes you’re plating something that looks like a flex and tastes like one too.

What Makes This Special

These Grilled Garlic Butter & Parsley Prawns hit the sweet spot between speed and flavor. The marinade is short and punchy—garlic, lemon, and smoked paprika—so the prawns stay bright and don’t drown in sauce.

Then there’s the baste: a hot, foaming butter with parsley and chili flakes that glazes each prawn in glossy goodness.

It’s also wildly versatile. Serve them as an appetizer, pile them over herby couscous, or tuck them into tortillas with a crunchy slaw. Bonus: the whole operation is grill-friendly and weeknight-fast, but fancy enough to fool your in-laws.

What Goes Into This Recipe – Ingredients

• 1.5 pounds (700 g) large prawns, peeled and deveined, tails on
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced (divided: 3 for marinade, 1 for butter)
• 1 lemon (zest and juice, divided)
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, adjust to taste)
• Sea salt and freshly ground black pepper
• 3 tablespoons unsalted butter
• 1/3 cup fresh parsley, finely chopped
• 1 tablespoon honey or maple syrup (optional for balance)
• Neutral oil for grill grates
• Lemon wedges for serving

Cooking Instructions

1. Prep the prawns: Pat the prawns dry with paper towels.
   

   Dry prawns brown better. If using skewers, soak wooden ones in water for 20 minutes to prevent burning.

2. Make the quick marinade: In a bowl, combine olive oil, 3 minced garlic cloves, lemon zest, half the lemon juice, smoked paprika, red pepper flakes, 1 teaspoon salt, and a few grinds of pepper. Toss prawns to coat.
   

   Marinate for 10–15 minutes max—any longer and the lemon will “cook” them.

3. Preheat the grill: Heat to medium-high (400–450°F / 205–230°C). Clean and oil the grates. You can also use a cast-iron grill pan on the stove.
4. Skewer and season: Thread prawns onto skewers, curling them in a gentle “C” shape.
   

   Sprinkle lightly with extra salt just before grilling to amplify crust.

5. Make the garlic-parsley butter: In a small pan over medium heat, melt butter. Add remaining 1 clove minced garlic and cook 30–45 seconds until fragrant, not browned. Stir in parsley, remaining lemon juice, and honey if using.
   

   Keep warm.

6. Grill fast and hot: Lay skewers on the grill. Cook 2 minutes, then flip. Brush with garlic-parsley butter.
   

   Grill another 1–2 minutes until opaque and lightly charred at edges. Do not overcook unless rubber hockey pucks are your thing.

7. Baste and rest: Remove from the grill, brush again with butter, and let rest 1 minute. Hit with a final squeeze of lemon and a pinch of flaky salt.
8. Serve: Plate with extra parsley and lemon wedges.
   

   Great with grilled bread to mop up the butter, or over rice, salad, or pasta.

   
   

Storage Instructions

• Fridge: Store leftovers in an airtight container up to 2 days. Reheat gently in a skillet over low heat with a little butter or olive oil. Microwaving will overcook fast—be careful.
• Freezer: Not ideal once cooked; texture suffers.
  

  If you must, freeze raw, marinated prawns up to 2 months, then thaw in the fridge before grilling.

• Meal prep tip: Make the garlic-parsley butter ahead and refrigerate 3–4 days; melt and brush as needed.

Health Benefits

• Lean protein: Prawns are high in protein with relatively few calories, supporting muscle repair and satiety.
• Micronutrients: Rich in selenium, vitamin B12, iodine, and zinc—key for thyroid function, immunity, and energy metabolism.
• Omega-3s: While not as high as salmon, prawns provide beneficial marine omega-3s for heart and brain health.
• Fresh herbs and lemon: Parsley adds vitamin K and antioxidants; lemon boosts vitamin C and brightness with minimal calories.
• Smart fats: Butter adds flavor and helps absorption of fat-soluble nutrients; you can sub ghee or olive oil for a different fat profile.

What Not to Do

• Don’t over-marinate with acid: More than 20–30 minutes and the lemon starts “ceviche-ing” the prawns, turning them mushy before they hit the grill.
• Don’t cook low and slow: Prawns like high heat and speed. Anything else equals rubber.
• Don’t skip drying: Wet prawns steam instead of sear, and you lose that smoky char.
• Don’t burn the garlic: Bitter garlic ruins the party. Keep the butter over medium heat and pull it the second it smells nutty.
• Don’t crowd the grill: Give each skewer room.
  

  Crowding traps steam and kills caramelization—aka flavor.

Recipe Variations

• Chili-Lime Twist: Swap lemon for lime, add 1 teaspoon chili powder and a pinch of cumin to the marinade, and finish with cilantro instead of parsley.
• Garlic Butter Piri-Piri: Stir 1–2 teaspoons piri-piri sauce into the butter for smoky heat that sneaks up on you (in a good way).
• Herb Bomb: Mix parsley with basil and mint, add a splash of white wine to the butter, and finish with lemon zest for a bright, garden-fresh profile.
• Miso-Garlic Upgrade: Whisk 1 teaspoon white miso into the melted butter for umami depth. FYI, a tiny bit goes far.
• Low-Dairy Option: Use olive oil or ghee instead of butter. Add a pinch of garlic powder to compensate for butter’s sweetness.
• Skillet Version: No grill?
  

  Sear prawns in a ripping-hot cast-iron skillet 1–2 minutes per side, then toss with the butter off heat.

FAQ

Can I use frozen prawns?

Absolutely. Thaw them in the fridge overnight or under cold running water for 10–15 minutes. Pat very dry before marinating to avoid a watery marinade and weak sear.

What’s the best prawn size for grilling?

Large or extra-large (16–20 per pound) work best.

They’re less likely to overcook and are easier to skewer, flip, and glaze without falling apart.

Shell on or off?

Tail on, shell off is the sweet spot for flavor and convenience. Shell-on can protect against overcooking and adds flavor, but it’s messier for guests. Your call.

How do I know when they’re done?

They turn opaque and pink with light char, and the flesh firms up.

Total time is usually 3–4 minutes. If they curl into a tight “O,” you went too far; aim for a relaxed “C.”

What should I serve with these prawns?

Grilled baguette, lemony couscous, garlic rice, or a crunchy fennel-citrus salad. For tacos, add cabbage slaw, avocado, and a squeeze of lime crema.

IMO, a cold crisp white wine is a strong move.

Can I make them ahead?

You can prep the marinade and butter in advance, but cook the prawns last minute. Cooked prawns lose their snap when held too long.

How spicy is this recipe?

Mild, with optional heat from red pepper flakes. Dial it up with extra flakes or a drizzle of hot sauce in the butter.

Do I need a thermometer?

Not really.

Visual cues work best here. If you insist, the internal temp should hit around 120–125°F for juicy perfection.

In Conclusion

Grilled Garlic Butter & Parsley Prawns bring maximum payoff with minimum effort. A fast marinade, a hot grill, and a glossy butter baste—that’s the formula.

Keep it simple, don’t overcook, and let the lemon and parsley do their magic. This is the kind of recipe that turns “What’s for dinner?” into “Wait, you made this?” You’ve got 15 minutes—go make something worth bragging about.