Recipe · made with Tiger Prawns
Garlic Butter Grilled Prawns
Big prawns over high heat are all about restraint: butterfly them, brush on garlic butter, and pull them the moment they turn opaque. Grill or a screaming-hot pan both work. The shell does the heavy lifting, holding in moisture and crisping at the edges while the meat stays sweet and snappy.
The cook · 7 min active
Heat the grill
2 min
Grill cut-side
3 min
Flip & finish
2 min
Method
- Butterfly and deveinThaw the prawns and pat them dry. Cut along the back of each shell through to the meat without going all the way through, open it flat, and pull out the dark vein. Keep the shell on, since it holds in moisture and crisps at the edges.
- Make the garlic butterMelt the butter and stir in the minced garlic, a pinch of salt, and the paprika or chili. Set aside half in a small bowl for serving.
- Get it screaming hotHeat a grill, grill pan, or heavy skillet until very hot. Brush the cut side of the prawns generously with the garlic butter.
- Grill cut-side downLay the prawns cut-side down first and grill 2 to 3 minutes, until the meat turns opaque and catches a light char at the edges.
- Flip and finishTurn onto the shell side, brush with more garlic butter, and grill 1 to 2 minutes more until the shells turn bright orange and the meat is just firm.
- Do not overcookPull them the moment the meat is opaque and springs back. A minute too long and they turn rubbery, so when in doubt, take them off.
- Finish and serveSqueeze over lemon, spoon on the reserved garlic butter, scatter parsley, and serve hot with extra wedges.
Chef's notes
- Shell-on is non-negotiable for grilling, since it shields the meat and adds flavour. Peel at the table.
- Prawns are done when they curl into a loose C. A tight O means overcooked.
- No grill? A cast-iron pan over high heat gives you the same char.
- Save the shells; they make a quick, intense stock for rice or pasta.
Per 100 g serving · Protein 22 g · Omega-3 300 mg · 105 kcal. Values approximate.
Good to know
Can I use shrimp instead of prawns?
Yes. Smaller shrimp work the same way; just cut the grill time to about a minute a side and watch them closely, since they cook even faster.
Shell-on or peeled?
Shell-on for grilling, every time. The shell shields the meat from the fierce heat, keeps it juicy, and adds flavour. Peel them at the table.
How do I know when they are done?
The meat turns from translucent to opaque and the prawn curls into a loose C. A tight O shape means they have gone too far and will be rubbery.
No grill, can I still make these?
Absolutely. A cast-iron pan or grill pan over high heat gives the same sear and char. Get it properly hot before the prawns go in.
What do I serve them with?
Garlic rice, a squeeze of calamansi, and the reserved garlic butter for dipping. Crusty bread to mop up the butter never hurts either.
