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Delicious Australian BBQ prawns grilled with garlic butter and served with lemon.

Crispy Grilled Shrimp (Prawns) with Lemon Butter Sauce

Quick and easy grilled prawns with a zesty lemon butter sauce, perfect for a summer BBQ or a weeknight meal.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Australian, Grilled
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Grilled Prawns
  • 1 to 1.5 pounds large raw prawns, peeled and deveined (tails on if you want) Fresh or frozen prawns are fine; thaw frozen in the fridge or cold water.
  • 2 tablespoons olive oil Used for seasoning the prawns.
  • 3 cloves garlic, finely chopped Adds flavor to the prawns.
  • 1 teaspoon smoked paprika Regular paprika works too.
  • 1 to 2 teaspoons honey (optional) For caramelized edges.
  • to taste Salt and black pepper For seasoning.
  • 1 whole lemon, half for grilling, half for serving Adds freshness when squeezed over prawns.
  • Skewers (metal or soaked wooden skewers) Helps keep the prawns from curling.
  • BBQ or grill pan For grilling the prawns.
For the Lemon Butter Sauce
  • 3 tablespoons butter For making the sauce.
  • 1 tablespoon olive oil For richness in the sauce.
  • 1 tablespoon lemon juice Freshly squeezed for flavor.
  • a pinch salt To taste.
  • a pinch black pepper To taste.
  • a small handful chopped parsley For flavor and garnish.
  • optional chili flakes Add if you like heat.

Method
 

Preparation
  1. 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.
  2. 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.
  3. Skewer the prawns onto skewers.
Cooking
  1. Grill the prawns for about 2 minutes per side, until they turn pink and slightly opaque.
  2. Grill the lemon halves cut side down for 1 to 2 minutes, then squeeze over the prawns right before serving.
  3. Check for doneness; the prawns should be pink and firm but still a little springy.
Lemon Butter Sauce
  1. In a small pan, melt butter and olive oil, then stir in lemon juice, salt, black pepper, and parsley.
  2. Brush a bit of the lemon butter sauce onto the prawns right at the end, and serve the rest on the side for dipping.

Notes

For best results, ensure prawns are dry before seasoning and do not crowd them to allow proper browning. Leftovers can be stored in a sealed container in the fridge for about 2 days.