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Grilled Jumbo Prawns with Herb Butter Recipe
Ash Tyrrell

Grilled Jumbo Prawns with Herb Butter Recipe

The first time I made grilled jumbo prawns with herb butter, 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.
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Prep Time 15 minutes
Cook Time 8 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.