Australian BBQ prawns recip is exactly what I reach for when it is one of those nights where you want something that feels special, but you also do not want to babysit a pot on the stove. You know the vibe, friends coming over, everyone is hungry, and you are trying to look like you planned it all day. Prawns are my little secret weapon because they cook fast and they always feel a bit fancy. Plus, that smoky BBQ flavor makes the whole backyard smell amazing in minutes. If you have ever overcooked seafood and felt that little wave of regret, do not worry, I have been there and I will walk you through it simply. 
Grilled Shrimp
Let us talk about grilled shrimp, or prawns if that is what you call them, because this is one of the easiest ways to get big flavor with very little effort. The BBQ does all the heavy lifting. You get that slight char, the sweet seafood taste, and a juicy bite that feels like summer on a plate.
I usually make this when I want a meal that is fast but still “wow.” It is also my go to when someone says, “I do not really cook seafood,” because honestly, you do not need to be a pro to nail it. You just need high heat, a quick cook, and a simple sauce that makes everything taste like you know what you are doing.
One thing I love is how flexible it is. You can keep it light with lemon and herbs, or go bold with chili and garlic. If you are into outdoor cooking as much as I am, you might also like trying other BBQ staples like grilled side dishes to round out the meal. Yes, I am totally the person who plans the sides around the sauce.
Before we get into the details, here is the promise: this Australian BBQ prawns recip is quick enough for a weeknight, but tasty enough for a weekend get together.
What you need
Shopping for prawns does not need to be complicated. I usually buy large raw prawns, peeled and deveined, but I like to keep the tails on because it looks nice and it makes them easier to flip on the grill. Fresh is great, frozen is totally fine too. Just thaw them in the fridge or in a bowl of cold water.
Ingredients and simple gear
- 1 to 1.5 pounds large raw prawns, peeled and deveined (tails on if you want)
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 1 teaspoon smoked paprika (regular paprika works too)
- 1 to 2 teaspoons honey (optional but so good for caramelized edges)
- Salt and black pepper
- 1 lemon, half for grilling, half for serving
- Skewers (metal or soaked wooden skewers)
- BBQ or grill pan
Quick tip: skewers help keep the prawns from doing that annoying curl and falling through the grates. If you do not have skewers, no panic. Just use a grill basket or cook them on a sheet of foil with holes poked in it for a bit of smoke.
If you are feeding a crowd, plan on about 6 to 8 big prawns per person, depending on what else you are serving. And if you are like me and want something extra on the table, bookmark an easy no fuss BBQ salad idea so dinner feels complete.
How to cook it
This is the part where people get nervous, but it is actually simple. Prawns cook fast. Like, blink and you missed it fast. So the goal is to prep everything before you start grilling. Sauce ready, plate ready, tongs ready. Then you cook them quickly and pull them off while they are still juicy.
Step by step
1) Heat the grill
Get your BBQ hot, medium high to high. If you can hold your hand over the heat for only 2 to 3 seconds, you are in the right zone.
2) Season the prawns
In a bowl, toss the prawns with olive oil, garlic, paprika, honey if using, salt, and pepper. Let them sit for 10 minutes while the grill heats up. Do not marinate for hours, garlic can get harsh and the texture can change.
3) Skewer and grill
Thread prawns onto skewers. Grill for about 2 minutes per side. Look for them to turn pink and slightly opaque. A little char is perfect.
4) Finish with lemon
Grill lemon halves cut side down for 1 to 2 minutes, then squeeze over the prawns right before serving. It wakes everything up.
I know everyone asks, “How do I know they are done?” My personal rule is: when they are pink and firm but still a little springy, pull them. If they look tight and shrunken, they have gone too far.
“I made this for my family BBQ and it was the first time my prawns were not rubbery. The lemon at the end made it taste like a restaurant dish.”
Once you do it once, you will be confident every time. This is why I keep coming back to this Australian BBQ prawns recip, it is reliable and it makes people happy.
Crispy Grilled Shrimp (Prawns) with Lemon Butter Sauce
Okay, this is the part I get excited about. Lemon butter sauce sounds fancy, but it is basically a quick melt and stir situation. And when it hits hot prawns fresh off the grill, it is honestly hard not to eat one right over the plate.
My quick lemon butter sauce
In a small pan (or microwave safe bowl), melt:
3 tablespoons butter plus 1 tablespoon olive oil.
Then stir in:
1 tablespoon lemon juice, a pinch of salt, black pepper, and a small handful of chopped parsley. If you like heat, add a pinch of chili flakes.
To get that “crispy” vibe on the grill, make sure the prawns are dry before you season them. Pat them with paper towels. Moisture is the enemy of browning. Also, do not crowd them. Give them space so the heat can do its thing.
I like to brush a bit of the lemon butter sauce onto the prawns right at the end, then serve the rest on the side for dipping. It turns the whole plate into a dunking situation, which is exactly what we want.
This sauce is also great on grilled bread. If you have a spare minute, toast a few slices on the BBQ and watch them disappear.
Watch how to make it {video_youtube}
If you are a visual learner, watching the color change on prawns makes everything click. The key moment is when they go from grey and shiny to pink and opaque with a little char. That is when you pull them.
Here is what I would focus on while watching any BBQ prawn video:
- Heat level: you want a confident sizzle as soon as they hit the grill
- Timing: short cook, quick flip
- Doneness cues: pink, opaque, and slightly firm
Once you have seen it, this Australian BBQ prawns recip becomes almost automatic. You will start making it without measuring much, just seasoning by feel and finishing with lemon.
Common Questions
Can I use frozen prawns?
Yes. Thaw them fully and pat them dry. If they are watery, they will steam instead of grill.
Do I have to devein them?
I recommend it for texture and looks. Most store bought “easy peel” prawns are already deveined, so check the label.
How do I stop prawns from sticking to the grill?
Make sure the grill is hot and lightly oiled, and the prawns have a little oil on them too. Do not try to flip too early. They release when they are ready.
What can I serve with them?
Simple is best. Rice, grilled corn, a crunchy salad, or toasted bread for the lemon butter sauce.
How long do leftovers keep?
About 2 days in the fridge in a sealed container. Reheat gently, or eat cold in a salad. Overheating will make them tough.
One last thing before you fire up the BBQ
If you take anything from this post, let it be this: hot grill, short cook, and do not skip the lemon at the end. That is the whole magic. This Australian BBQ prawns recip is one of those recipes that makes you feel like summer is happening, even if it is just a random Tuesday night.
If you want more inspiration, I have definitely borrowed ideas from Iconic Aussie BBQ Prawns (Shrimp) Recipe – Food.com when I am craving a classic approach, and I also like the helpful grilling tips in Australian Shrimp on the Barbie Recipe – The Spruce Eats. Now go grab those prawns, heat up the grill, and make it happen. You are going to love how fast this comes together.
Crispy Grilled Shrimp (Prawns) with Lemon Butter Sauce
Ingredients
Method
- Heat the grill to medium-high to high. If you can hold your hand over the heat for only 2 to 3 seconds, you are in the right zone.
- In a bowl, toss the prawns with olive oil, garlic, paprika, honey if using, salt, and pepper. Let them sit for 10 minutes while the grill heats up.
- Skewer the prawns onto skewers.
- Grill the prawns for about 2 minutes per side, until they turn pink and slightly opaque.
- Grill the lemon halves cut side down for 1 to 2 minutes, then squeeze over the prawns right before serving.
- Check for doneness; the prawns should be pink and firm but still a little springy.
- In a small pan, melt butter and olive oil, then stir in lemon juice, salt, black pepper, and parsley.
- Brush a bit of the lemon butter sauce onto the prawns right at the end, and serve the rest on the side for dipping.
