Garlic Butter BBQ Prawns: The Easy Australian Favorite to Make This Spring
When the weather warms up and the barbecue comes out of hibernation, prawns are one of the first things to hit the grill. They cook in minutes, look impressive on a platter, and taste incredible with a pool of sizzling garlic butter, a squeeze of lemon, and a loaf of crusty bread for mopping up the juices.
This recipe is simple and flexible. It works for a casual weeknight dinner, a weekend barbie with friends, or a seafood spread at Easter or Christmas. No complicated marinade, just good prawns, a quick garlic butter, and a hot grill.
Why You’ll Love This Recipe
- Fast: Prawns cook in about 4 to 6 minutes
- Simple: A handful of ingredients and almost no prep
- Big flavor: Garlic, butter, lemon, and parsley are hard to beat
- Crowd-friendly: Easy to scale up for a party
- Flexible: Works on a barbecue, grill pan, or even in the oven
Ingredients
Serves 4 as a main, or 6 to 8 as a starter
For the prawns:
- 1.5 pounds (700 g) large raw prawns (shrimp), shell on or peeled
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
For the garlic butter:
- ½ cup (125 g) butter, softened or melted
- 4 garlic cloves, finely minced
- 2 tablespoons finely chopped fresh parsley
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ¼ teaspoon chili flakes (optional)
- Pinch of salt
To serve:
- Lemon wedges
- Crusty bread, baguette, or garlic bread
- Green salad, corn on the cob, or rice
Equipment
- A barbecue grill or flat plate, or a heavy grill pan
- Tongs
- Small saucepan or microwave-safe bowl
- Skewers (optional, soaked in water if wooden)
- A heatproof brush for basting
Instructions
1. Prep the prawns.
If your prawns are frozen, thaw them in the refrigerator overnight, or in a bowl of cold water for about 15 to 30 minutes. Pat them dry with paper towels. For shell-on prawns, use kitchen scissors to cut along the back and remove the dark vein, leaving the shell in place. This makes them easier to eat and helps the garlic butter seep in.
2. Make the garlic butter.
Melt the butter gently in a small saucepan or the microwave. Stir in the garlic, parsley, lemon zest, lemon juice, chili flakes, and a pinch of salt. Set half aside for serving, and keep the other half for basting.
3. Season the prawns.
Toss the prawns with olive oil, salt, pepper, and smoked paprika. If you like, thread them onto skewers so they’re easier to flip.
4. Heat the barbecue.
Preheat the grill to medium-high and oil the grates lightly to prevent sticking.
5. Grill.
Place the prawns on the hot grill in a single layer. Cook for 2 to 3 minutes, then flip and brush with the garlic butter. Cook for another 2 to 3 minutes, until the prawns are pink, opaque, and curled into a loose “C.” Larger prawns may need an extra minute or so.
6. Baste and finish.
Brush with a little more garlic butter in the last minute of cooking. Take care not to let the garlic burn. Move the prawns to a platter.
7. Serve.
Pour the reserved garlic butter over the top, add a sprinkle of fresh parsley, and serve straight away with lemon wedges and plenty of bread.
Other Ways to Cook Them
| Method | How To | Time | Notes |
|---|---|---|---|
| Barbecue grill or flat plate | Cook over medium-high heat | 4 to 6 minutes | Smoky, charred flavor |
| Foil tray on the barbecue | Toss prawns with garlic butter in a foil tray, cover loosely, and cook on the grill | 8 to 10 minutes | Great for small prawns and keeps them juicy |
| Skewers | Thread prawns onto skewers and grill | 4 to 6 minutes | Easy to flip and serve |
| Grill pan (stovetop) | Heat a ridged pan over medium-high heat | 4 to 6 minutes | Good for apartments |
| Oven | Roast on a tray at 425°F (220°C) | 6 to 8 minutes | Add garlic butter halfway and finish under the grill |
| Air fryer | Cook at 400°F (200°C) | 5 to 7 minutes | Toss with garlic butter at the end |
Tips for the Best Garlic Butter Prawns
- Cook them quickly. Prawns go from juicy to rubbery in a minute or two, so watch them closely.
- Keep the shell on if you can. It protects the delicate meat and adds flavor.
- Dry the prawns well. Dry surfaces sear better and don’t steam.
- Don’t add garlic too early. Garlic burns quickly over high heat, so baste near the end.
- Use a medium-high heat. Too hot and the outside burns, and too cool and the prawns turn rubbery.
- Keep some butter for serving. Fresh, uncooked butter sauce tastes brighter and more garlicky.
- Finish with fresh lemon. A squeeze at the end lifts the whole dish.
- Don’t overcrowd the grill. Leave space so the prawns cook evenly.
How to Tell When Prawns Are Done
- Color: Pink and opaque, with no gray or translucent patches
- Shape: A loose “C” curl (a tight “O” often means overcooked)
- Texture: Firm but tender, not rubbery
- Temperature: About 145°F (63°C) internal, if you’re using a thermometer
Flavor Variations
| Variation | How to Do It |
|---|---|
| Chili lime | Swap the lemon for lime and add extra chili flakes |
| Garlic herb | Add chopped chives, dill, or basil to the butter |
| Cajun | Rub with Cajun seasoning before grilling |
| Honey garlic | Whisk a teaspoon of honey into the butter for a sticky glaze |
| Smoky paprika | Add smoked paprika and a pinch of cumin |
| Asian-inspired | Use ginger, soy sauce, and sesame oil with the garlic |
| White wine garlic | Add a splash of white wine to the butter for a saucier finish |
| Dairy-free | Use olive oil or a dairy-free butter alternative |
What to Serve With Them
- Crusty bread, baguette, or garlic bread
- A fresh green salad or coleslaw
- Grilled corn with butter
- A simple potato salad
- Steamed rice or a rice pilaf
- Grilled vegetables, such as zucchini and capsicum (bell pepper)
- A cold crisp white wine, sparkling water with lemon, or a chilled lager
Make-Ahead, Storage, and Reheating
Prep ahead: Mix the garlic butter and refrigerate it for up to 2 days. Devein and season the prawns a few hours ahead, and keep them covered in the refrigerator.
Storage: Cooked prawns are best eaten fresh. Refrigerate leftovers in an airtight container within 2 hours of cooking, and eat them within 1 to 2 days.
Reheating: Warm gently in a skillet over low heat with a splash of butter, or serve cold in salads, wraps, or pasta. Avoid high heat, since prawns toughen when reheated.
Troubleshooting
| Problem | Likely Cause | Fix |
|---|---|---|
| Rubbery prawns | Overcooked | Cook just until pink and opaque, and remove from heat promptly |
| Burnt garlic | Added too early or heat too high | Baste near the end and lower the heat |
| Sticking to the grill | Grates not hot or oiled | Preheat and oil the grill before cooking |
| Bland flavor | Not enough seasoning or acid | Add salt and a good squeeze of lemon |
| Watery result | Prawns not dried | Pat them dry and avoid overcrowding |
| Prawns fall through the grates | Small size | Use skewers, a foil tray, or a flat plate |
| Butter separating | Overheated | Warm it gently and stir before serving |
Food Safety Notes
- Keep raw prawns refrigerated or on ice until you’re ready to cook them.
- Thaw frozen prawns in the refrigerator or cold water, never at room temperature.
- Use separate plates and tongs for raw and cooked prawns.
- Wash hands, boards, and utensils after handling raw seafood.
- Don’t reuse butter that has touched raw prawns as a serving sauce unless it’s been cooked through. Set aside a separate portion for serving.
- Refrigerate leftovers within 2 hours, or within 1 hour in hot weather.
- Shellfish is a common allergen. Make sure guests know the dish contains it and avoid cross-contact on the grill.
Frequently Asked Questions
Are prawns and shrimp the same thing?
They’re often used interchangeably, especially in cooking. In Australia, people almost always say “prawns,” while in the US “shrimp” is more common. Technically they’re different groups of crustaceans, but recipes treat them the same way.
Should I cook prawns with the shell on or off?
Shell-on prawns stay juicier and add flavor, while peeled prawns are easier to eat. Both work well with this recipe.
Do I need to devein prawns?
It’s optional. The dark line along the back is the digestive tract. It’s harmless but can taste gritty, so many people remove it, especially in larger prawns.
Can I use frozen prawns?
Yes. Thaw them in the refrigerator overnight or in cold water, then pat them dry before cooking.
How long do prawns take on the barbecue?
Usually 2 to 3 minutes per side for large prawns, until they’re pink and opaque.
What size prawns are best?
Large or jumbo prawns are easy to grill and hard to overcook. Smaller prawns work better in a foil tray or on skewers.
Can I make these in the oven?
Yes. Roast at 425°F (220°C) for 6 to 8 minutes, then brush with garlic butter and finish for another minute or two.
Can I make garlic butter ahead of time?
Yes. It keeps in the refrigerator for up to 2 days, and you can also freeze it in small portions for up to 2 to 3 months.
