Grilled garlic butter prawns is that rare dish that manages to taste every bit as indulgent as it looks, with plump, smoky shrimp draped in a golden, garlicky butter sauce. This recipe is incredibly approachable, but when you serve it up—piled high on rice or with crusty bread—everyone will assume you spent hours perfecting it. Whether you’re planning a backyard cookout or want to turn an ordinary weeknight into something extraordinary, Grilled garlic butter prawns promises a celebration at the table. You’ll love its bold flavor, buttery richness, and little fiery kick in every bite!

Grilled garlic butter prawns Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grilled garlic butter prawns lies in its simple, vibrant ingredients. Each component has a starring role, building layers of flavor and guaranteeing serious crowd appeal—don’t be tempted to skip a thing!

Prawns (1.5 kg/3 lbs, head and shell on): The shells lock in juiciness, and grilling with the head enhances every ounce of briny, savory flavor.
Cajun spice (2 tbsp): This punchy blend gives each bite a subtle heat and earthy aroma—no bland prawns here!
Lemon pepper (1 tbsp): A zesty punch that brightens the prawns and rounds out the spices perfectly.
Salt (2 tsp): Vital for seasoning both the prawns and the luscious butter bath.
Olive oil (3 tbsp): Creates a gorgeous sear on the grill and helps the seasoning cling to the prawns.
Butter (250 g/2 sticks): The heart of the iconic garlic butter sauce—don’t skimp!
Garlic cloves, crushed (10): Aromatic and punchy, they infuse the butter with unmistakable flavor.
Fresh lemon juice (3-4 tbsp): Adds citrusy brightness that balances the richness of the sauce and prawns.
Cajun spice (2 tsp, for the sauce): Reinforces the flavor and ties the whole dish together.
Chilli flakes (1 tsp): Just a touch, for extra warmth and complexity.
Cream, heavy or whipping (½ cup): Makes the sauce ultra silky and utterly lavish.

How to Make Grilled garlic butter prawns

Step 1: Prep the Prawns

If your prawns haven’t been deveined, grab a sharp pair of kitchen scissors and, starting at the top, make a long incision down the length of each back. Gently remove the vein (sometimes a toothpick helps for stubborn ones). Leave the heads and shells on—they act as natural barriers to keep flavor and protect the prawn from drying out on the grill!

Step 2: Season and Marinate

Place the cleaned prawns in a large mixing bowl. Pour over the olive oil, then shower them with cajun spice, lemon pepper, and salt. Toss everything together until every prawn is evenly coated (hands work best for this job). Let them marinate like this while you prepare the rest—just enough time for all those flavors to settle in.

Step 3: Prepare the Garlic Butter Sauce

Melt the butter in a large pot over gentle heat—the pot needs to be roomy enough for tossing all the cooked prawns later. Once the butter is melted, add the crushed garlic, lemon juice, extra cajun spice, and chilli flakes. Let it cook for about a minute, just until it’s beautifully fragrant (careful not to brown the garlic!). Pour in the cream and whisk to combine. Let the sauce simmer softly for five minutes so everything melds together, then take it off the heat. Taste—the sauce should be just this side of tangy and a bit bold, since the prawns will mellow those flavors after grilling.

Step 4: Grill the Prawns

Preheat your grill to high for about 10-15 minutes. If you can use an outdoor grill or barbecue, that subtle smoky taste is truly unbeatable. Once the grill is hot, arrange your prawns directly on the grates. Let them cook 2-3 minutes per side, just until they turn vibrant coral-orange and curl up. Don’t overcook—which happens quickly with prawns—so pull them off as soon as they’re opaque and no longer translucent.

Step 5: Toss in Garlic Butter Sauce

As soon as the prawns come off the grill, make a little event out of things: drop them straight into the waiting pot of garlic butter sauce. Once all the prawns are done, return the pot to low heat and toss gently so every single prawn is coated in that garlicky, creamy golden sauce. Serve immediately—these are best enjoyed piping hot!

How to Serve Grilled garlic butter prawns

Garnishes

For a final flourish, add a generous sprinkle of freshly chopped parsley for freshness and pop of color. Lemon wedges on the side are essential, letting each person add an extra squeeze of vibrant juice at the table. If you want to get fancy, a few cracks of black pepper or a brushing of extra garlic butter right before serving will make them shine even brighter.

Side Dishes

Grilled garlic butter prawns are outstanding over fluffy white rice, soaking up all that extra sauce like a dream. But don’t stop there—thick slices of crusty bread to mop up the garlicky butter are non-negotiable in my book. For something lighter, try a bright salad with crisp greens, or roasted vegetables that echo the charred, smoky vibe of the grill.

Creative Ways to Present

For a truly show-stopping presentation, pile the prawns high on a big platter, drizzle with the last of the sauce, and scatter with fresh herbs and lemon slices. Serve family-style and let everyone dig in. For casual parties, you can skewer the prawns before grilling and serve them right from the stick with dipping bowls of extra garlic butter sauce for dunking. Even tucked into warm flatbreads with slaw and sauce, they’re a guaranteed hit.

Make Ahead and Storage

Storing Leftovers

If, by some miracle, you have any leftover Grilled garlic butter prawns, pop them in an airtight container and refrigerate within two hours of cooking. They’ll stay fresh and delicious for up to two days. The butter sauce may solidify in the fridge, but just let it come to room temp or reheat gently to revive all those flavors.

Freezing

Freezing is a great option if you want to enjoy Grilled garlic butter prawns in the future! Let everything cool completely, then store in freezer-safe bags or containers. Try to press out as much air as possible to minimize freezer burn. The prawns and sauce will keep for up to two months, though freshly grilled is always best for texture.

Reheating

To bring leftovers back to life, place prawns and sauce in a skillet over low heat. Gently warm, stirring occasionally, until heated through. Avoid using high heat, which can make the prawns rubbery. If the sauce looks too thick, add a splash of cream or water to smooth things out. Microwave reheating works too, but go slow and low for best results.

FAQs

Can I use frozen prawns for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before marinating, so the seasonings stick well and you get a proper sear on the grill. Frozen prawns are a handy shortcut and taste fantastic here.

Is it necessary to leave the shells and heads on?

It’s strongly recommended! The shells and heads add tons of flavor and protect the delicate prawn meat from drying out over high heat. If you prefer, you can remove them after grilling for easier eating.

Can I make grilled garlic butter prawns indoors?

If you don’t have an outdoor grill, a griddle pan or even a hot, heavy skillet works beautifully. You’ll still get golden, flavorful prawns—just be sure to use high heat and ventilate your kitchen.

How spicy is the finished dish?

Grilled garlic butter prawns have a gentle warmth from the cajun spice and chilli flakes, but they aren’t overwhelmingly hot. For more heat, add extra chilli; for less, cut back on the spices to suit your taste.

What proteins or vegetables can I substitute if I don’t eat prawns?

The garlic butter sauce is magic with lots of things! Try it with scallops, chunks of firm white fish, or even grilled mushrooms or zucchini slices for a satisfying vegetarian spin.

Final Thoughts

Whether you’re cooking for family or looking to impress your friends, you really can’t beat the craveable flavors (and the unforgettable aroma) of Grilled garlic butter prawns. Once you’ve tasted that perfect combo of charred prawn, fresh citrus, and silky garlic butter, you’ll keep this recipe on repeat. Give it a try soon—and see how quickly it disappears!