Garlic Herb Grilled Giant Prawns

By: Rabia

Juicy, smoky, and buttery, these garlic herb grilled giant prawns are the ultimate seafood showstopper. The shells lock in flavor while a lemony garlic-butter glaze keeps every bite succulent. Perfect for summer grilling, special dinners, or when you want to wow a crowd.

📝 Recipe Card

Servings & Timing

  • Prep Time: 15 minutes

  • Cook Time: 8 minutes

  • Total Time: 25 minutes

  • Yield: 4 servings

Dietary Badges
✅ High Protein
✅ Low-Carb
✅ Gluten-Free
✅ Mediterranean Diet Friendly

Ingredients

  • Giant prawns, shells on & split open lengthwise

  • Olive oil

  • Unsalted butter, melted

  • Garlic, minced

  • Fresh lemon juice

  • Lemon zest

  • Fresh parsley, chopped

  • Italian herbs (or oregano/thyme mix)

  • Salt & freshly ground black pepper

  • Lemon wedges, for serving

Instructions

  1. Prepare the Prawns: Rinse, pat dry, and split open along the back (keeping shells on). Remove the vein.

  2. Make Garlic Herb Butter: In a bowl, whisk melted butter, olive oil, garlic, lemon juice, zest, parsley, herbs, salt, and pepper.

  3. Grill: Preheat grill or grill pan to medium-high. Brush prawns with garlic herb butter. Grill shell-side down 4–5 minutes, flip, and cook 2–3 minutes until shells turn orange-red and flesh is opaque. Baste with extra butter.

  4. Serve: Arrange on platter, drizzle with remaining butter, sprinkle parsley, and serve hot with lemon wedges.

Notes

  • Don’t overcook: prawns turn rubbery if grilled too long.

  • Shells on = extra flavor + dramatic presentation.

  • Pair with crusty bread to soak up juices.

🌟 Introduction

This recipe turns giant prawns into a feast-worthy centerpiece. Garlic, lemon, butter, and herbs coat the prawns while grilling, infusing smoky flavor and creating a glossy, irresistible finish. Served on a platter with lemon wedges, it’s seafood elegance made simple.

Recommended  Keto Baguette Bread Recipe

👩‍🍳 Step-by-Step Cooking Guide

1. Prep the Prawns

  • Split along the back without removing shells.

  • Devein, rinse, and pat dry.

2. Whisk the Garlic Herb Butter

  • Melt butter, whisk with olive oil, garlic, lemon juice/zest, parsley, and herbs.

3. Grill to Perfection

  • Brush prawns generously.

  • Grill shell-side down first (4–5 min), then flip (2–3 min).

  • Baste with more butter as they cook.

4. Serve & Enjoy

  • Plate on a white platter, drizzle extra butter, garnish with herbs.

  • Add lemon wedges for squeezing.

🧾 Ingredient Details & Substitutions

  • Prawns → Use giant tiger prawns or large shrimp if prawns aren’t available.

  • Butter + Olive Oil → Butter for richness, olive oil prevents burning.

  • Italian herbs → Swap with fresh thyme, rosemary, or dill for variety.

  • Parsley → Adds freshness; cilantro or basil work as substitutes.

🍽 Variations & Serving Ideas

  • Spicy Kick → Add chili flakes or smoked paprika to the butter.

  • Garlic Lovers → Roast extra garlic cloves and mash into the butter.

  • Asian Twist → Swap parsley for cilantro and add soy sauce + ginger.

Serving Suggestions

  • Serve as a starter with crusty bread.

  • Pair with grilled veggies or a crisp salad.

  • Make it a meal with herbed rice or pasta tossed in garlic butter.

  • Wine pairing: Sauvignon Blanc, Pinot Grigio, or Champagne.

🥡 Storage & Make-Ahead

  • Store: Best eaten fresh. Leftovers keep in fridge 2 days.

  • Reheat: Warm gently in a skillet with butter (avoid microwave to prevent rubbery texture).

  • Make-Ahead: Mix garlic butter in advance and store in fridge up to 3 days.

⚖️ Nutrition (per serving, approx.)

  • Calories: ~320 kcal

  • Protein: 32 g

  • Fat: 18 g

  • Carbs: 2 g

Recommended  Pineapple Chicken and Rice

✅ High protein
✅ Keto-friendly
✅ Naturally low-carb

❓ FAQs

Q: Can I cook these without a grill?
A: Yes — use a cast iron skillet or broil in the oven for similar char.

Q: Do I have to keep the shells on?
A: Not required, but shells help lock in flavor and moisture.

Q: Can I use frozen prawns?
A: Yes — thaw fully, pat dry, and proceed as directed.

Rabia
Latest posts by Rabia (see all)

Leave a Comment

← Table of content