The first time I made Grilled Jumbo Prawns with Herb Butter Recipe, I honestly didn’t expect them to disappear from the platter this fast. I grilled them on a weekend evening when I wanted something quick but still special enough for guests, and the smoky char paired with that melting garlic herb butter won everyone over instantly.

I’ve made this grilled garlic butter prawns recipe more times than I can count since then, tweaking the butter each time. It’s become my go-to whenever I want a restaurant-style seafood dinner without spending hours in the kitchen.

If you love a good grilled jumbo shrimp with garlic herb butter, this one’s about to become a regular in your rotation too.

Grilled Jumbo Prawns with Herb Butter Recipe

Cooking Time

Prep Time: 15 minutes
Cooking Time: 8 minutes
Total Time: 23 minutes

Ingredients

For the Prawns

1.5 lbs jumbo prawns (16-20 count), peeled and deveined, tails on – fresh prawns give the best texture, but good-quality frozen and properly thawed ones work fine too
2 tbsp olive oil – helps the seasoning stick and keeps the prawns from drying out on the grill
1 tsp smoked paprika – adds a warm, smoky depth that plays beautifully with the char
½ tsp garlic powder – layers in extra garlic flavor before the butter even hits
½ tsp salt – season lightly here since the herb butter also carries salt
½ tsp black pepper – for a mild background heat
1 tbsp fresh lemon juice – brightens the prawns and balances the richness of the butter

For the Herb Butter

6 tbsp unsalted butter, softened – softened butter blends smoothly; don’t use melted butter here
3 cloves garlic, minced – fresh garlic makes a real difference over jarred or powdered versions
1 tbsp fresh parsley, finely chopped – adds color and a clean, herby finish
1 tbsp fresh chives or thyme, finely chopped – go with chives for a mild onion note or thyme for something earthier
1 tbsp fresh lemon juice – cuts through the butter’s richness
½ tsp lemon zest – gives the butter a fresher citrus punch than juice alone
¼ tsp salt – rounds out the flavor of the butter
¼ tsp black pepper – for a little extra bite

Note: This recipe serves 4 as a main course or 6 as an appetizer.

Equipment You Need

Grill or grill pan – for that essential smoky char on the prawns
Mixing bowls – one for seasoning the prawns, one for the herb butter
Tongs – for flipping prawns without tearing the flesh
Small saucepan or microwave-safe bowl – for gently warming the herb butter before serving
Skewers (optional) – makes flipping a batch of prawns much easier and neater

How to Make Grilled Jumbo Prawns with Herb Butter Recipe?

This grilled jumbo prawns recipe comes together in just a few simple stages. I promise none of it is complicated, even if you’ve never grilled seafood before. Once you’ve got your prawns seasoned and your herb butter mixed, the actual cooking takes barely ten minutes from start to finish.

Step 1: Season the Prawns

I start by patting the prawns completely dry with a paper towel, since any extra moisture stops them from browning properly on the grill. Then I toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper until every prawn is evenly coated. I let them sit for about ten minutes while I prep the herb butter, which is just enough time for the flavors to settle in.

Step 2: Make the Herb Butter

While the prawns rest, I mix the softened butter with minced garlic, chopped parsley, chives or thyme, lemon juice, lemon zest, salt, and pepper in a small bowl. I use the back of a fork to mash everything together until it’s fully combined and looks slightly whipped. This butter is really the heart of the whole dish, so I always taste it before moving on and adjust the salt if needed.

Step 3: Preheat and Oil the Grill

I preheat my grill or grill pan to medium-high heat, which usually takes about five minutes. Before adding the prawns, I lightly oil the grates with a paper towel dipped in oil to prevent sticking. This step matters more than people think, because prawns can tear apart easily if the surface isn’t properly prepped.

Step 4: Skewer the Prawns (Optional)

If I’m cooking a larger batch, I thread the prawns onto skewers so they’re easier to flip all at once. I leave a little space between each prawn so the heat can reach every side evenly. This step is optional if you’re comfortable flipping prawns individually with tongs.

Step 5: Grill the Prawns

I lay the prawns directly on the hot grill and cook them for about 2 to 3 minutes per side. They’re done as soon as they turn opaque and curl into a loose “C” shape, with light char marks forming on the surface. I keep a close eye on them here since jumbo prawns cook fast and overcooking is the easiest mistake to make.

Step 6: Toss in the Herb Butter

As soon as the prawns come off the grill, I transfer them to a large bowl and add half the herb butter while they’re still hot, tossing gently so it melts into every piece. The residual heat is enough to melt the butter without cooking it further.

Step 7: Serve Immediately

I plate the prawns right away and drizzle the remaining herb butter generously over the top. Grilled prawns are best enjoyed hot, so I try to get them from the grill to the table as quickly as possible for the best flavor and texture.

Additional Tips for Making This Recipe Better

I always buy prawns with the shell and tail intact when possible, since it helps hold in moisture while grilling.
I never skip patting the prawns dry, because wet prawns steam instead of char on the grill.
I like using a mix of two herbs in the butter rather than just one, since it makes the flavor feel more layered.
I keep a small bowl of extra herb butter on the side for dipping, since people always ask for more.
I make the herb butter a day ahead when I’m short on time, so all I have to do on the day is grill.

Common Mistakes to Avoid

I’ve overcooked prawns more than once by leaving them on too long, so now I pull them the second they curl and turn opaque.
I used to overcrowd the grill, which steams the prawns instead of charring them, so I always leave space between each one.
I learned the hard way that melted butter tossed with hot prawns straight off high heat can separate, so I let the prawns rest for a few seconds first.
I once skipped drying the prawns and ended up with a soggy sear, so I never skip that step now.
I used to season only the prawns and forget the butter needed its own seasoning, which left the dish tasting flat.

How to Serve Grilled Jumbo Prawns?

I like serving these prawns on a large platter with lemon wedges scattered around for anyone who wants an extra squeeze of citrus. A sprinkle of fresh parsley or chives right before serving keeps the colors vibrant and makes the dish look like it came from a restaurant kitchen.

For a full meal, I pair them with grilled vegetables, a simple green salad, or crusty bread to soak up the extra herb butter. If you’re looking for another pairing idea, this grilled garlic butter prawns recipe also works beautifully alongside a comforting pasta dish or a warm bowl of soup as part of a bigger spread.

Variations

Spicy version: add ¼ tsp cayenne pepper or a dash of hot sauce to the herb butter for heat.
Dairy-free option: swap the butter for a plant-based butter alternative with the same herb mix.
Citrus twist: use orange zest instead of lemon for a slightly sweeter finish.
Cheesy touch: stir a tablespoon of grated parmesan into the herb butter for extra richness.
Smoky upgrade: add a touch of chipotle powder in place of smoked paprika for a deeper smoky flavor.

Nutritional Information

Here’s a general breakdown per serving for this grilled butter prawn recipe, based on four servings:

Calories: 310 kcal
Protein: 28g
Carbohydrates: 2g
Fat: 21g

Make Ahead and Storage

You can prepare the herb butter up to 2 days in advance and store it covered in the refrigerator until you’re ready to grill. This is one of the easiest parts of the recipe to get ahead of, especially if you’re planning a dinner where timing matters.

Leftover grilled prawns keep well in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over low heat for a couple of minutes, just until warmed through, since high heat will make them rubbery.

If you want to freeze the cooked prawns, place them in a freezer-safe bag for up to one month. Thaw them in the refrigerator overnight before reheating gently, and add a little fresh herb butter after reheating to bring back the flavor.

Why You’ll Love This Recipe?

This grilled jumbo shrimp with garlic herb butter checks every box for a quick, flavorful dinner that still feels a little fancy. Here’s why it keeps making its way back onto my table.

Quick to make: from prep to plate, this recipe takes under 25 minutes, making it ideal for busy weeknights when you still want something special.
Restaurant-quality flavor: the combination of smoky char and garlicky herb butter tastes like something you’d order at a seafood restaurant.
Easy to customize: you can easily switch up the herbs, spice level, or butter type to match whatever you’re craving that day.
Great for entertaining: this grilled butterfly prawns recipe style dish looks impressive on a platter, making it a great option when guests are coming over.
Naturally low-carb: with only 2g of carbs per serving, it fits easily into lower-carb eating plans without feeling like a compromise.

FAQs

Can I use regular shrimp instead of jumbo prawns?

Yes, you can use regular or large shrimp, but you’ll need to reduce the grilling time slightly since smaller shrimp cook faster than jumbo ones.

Do I need to marinate the prawns overnight?

No, this recipe only needs about 10 minutes of resting time after seasoning, since prawns absorb flavor quickly and don’t need a long marinade.

Can I make this recipe without a grill?

Yes, you can use a stovetop grill pan or even a regular skillet over medium-high heat if you don’t have access to an outdoor grill.

How do I know when the prawns are fully cooked?

The prawns are done when they turn opaque, curl into a “C” shape, and develop light char marks, which usually takes about 2 to 3 minutes per side.

Can I double this recipe for a larger crowd?

Yes, this recipe scales up easily. Just make sure not to overcrowd the grill so every prawn gets even heat and a proper char.

Ash Tyrrell