I’ve grilled plump, juicy prawns to perfection and finished them with a sizzling garlic and parsley butter that’s bursting with flavor. This dish is light, flavorful, and fast—ideal for warm evenings or when I want something impressive yet easy.

Why You’ll Love This Recipe

I love how quickly this dish comes together without sacrificing taste. The garlic and parsley butter seeps into the grilled prawns, enhancing their natural sweetness with rich, herbaceous flavor. It’s elegant enough for entertaining, but simple enough for a weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large prawns, peeled and deveined (tails on or off)
unsalted butter
garlic cloves, finely minced
fresh parsley, chopped
lemon juice
olive oil
salt and black pepper
optional: red chili flakes or smoked paprika

directions

I start by patting the prawns dry and seasoning them with salt, pepper, and a drizzle of olive oil.
I preheat the grill or grill pan to medium-high heat.
While the grill heats, I melt butter in a small saucepan, then stir in garlic and cook for about a minute until fragrant.
I remove the pan from the heat and stir in chopped parsley and a splash of lemon juice.
I place the prawns on the hot grill and cook for 2–3 minutes per side, just until they turn pink and slightly charred.
Once off the grill, I immediately drizzle or brush the garlic-parsley butter over the hot prawns.
I serve them with lemon wedges and extra butter sauce on the side for dipping.

Servings and timing

Servings: Makes about 4 servings
Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes

Variations

I add chili flakes or a touch of cayenne to the butter for heat.
I use cilantro or basil instead of parsley for a different flavor profile.
I skewer the prawns for easy flipping and serving.
I serve over rice, pasta, or salad for a full meal.

storage/reheating

I store leftover prawns in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet with a bit of the butter sauce to keep them moist. I avoid microwaving to preserve their texture.

FAQs

Can I use frozen prawns?

Yes, I thaw them completely, pat them dry, and season before grilling. They work just as well as fresh for this recipe.

How do I keep prawns from overcooking?

I watch closely and remove them as soon as they turn opaque and curl into a C-shape—usually 2–3 minutes per side is plenty.

Can I cook this indoors?

Absolutely. I use a grill pan or cast iron skillet for great results when grilling outside isn’t an option.

Is it okay to leave the shells on?

I sometimes grill them shell-on for more flavor, then peel after cooking. The butter still clings well and they look great served that way.

What wine pairs well with this dish?

I like a crisp white wine like Sauvignon Blanc or Pinot Grigio—it complements the garlic and herbs beautifully.

Conclusion

Grilled prawns with garlic and parsley butter are a go-to when I want something that’s both fast and fancy. I love the way the rich butter enhances the sweetness of the prawns, and the whole dish feels like summer on a plate. It’s easy, elegant, and always a hit.