Grilled Prawns with Garlic Butter and Parsley. Ugh. Hungry just thinking about it? I’ve had my fair share of not-so-great seafood nights. Like, you stand there poking at a sad tray of overcooked shrimp at some backyard party, wondering why you even tried. So if you’re hunting for a surefire way to get juicy, mind-blowingly tasty grilled prawns on your plate? Oh, buddy, you’re in the right spot. Get ready for a little kitchen confidence (and, yes, some butter—because life’s too short to skip the good stuff). 
What You Need
Let me keep it simple. You don’t have to go to the ends of the earth for ingredients here. The basics? Fresh prawns—big is better, trust me—plus real butter, fresh garlic (not that jarred stuff if you can help it), and of course, parsley that actually smells herby. If you’re feeling bold, splash a squeeze of lemon over finished prawns. I use sea salt and cracked black pepper too. Please, don’t skimp there.
I once tried frozen prawns that had been hanging around since who knows when. Don’t do that to yourself. Head out, grab your ingredients the same day if possible. Honestly, the better your basics, the more stunning the end result. It’s barely even a recipe—it’s letting good seafood do its thing and not ruining it by over-complicating. 
Step-by-Step Cooking Instructions
So, how do you get those sizzling grilled prawns with garlic butter and parsley turning out like a five-star restaurant? First, get your grill going high. You want it hot so the prawns cook fast and get those caramelized bits.
Pat the prawns dry. Wet prawns will steam, not sizzle. Toss ’em in melted butter, grated garlic, a pinch of salt, and some black pepper. Skewer if you like less fuss flipping (sometimes I skip it and live dangerously).
Lay them on the grill. Don’t walk away. It’ll go quick—like, 2 minutes per side. Prawns change color super fast… pink with little curl marks is the goal. Take them off, finish with a rain of chopped parsley and, if you want, another tiny drizzle of butter. Serve, and boom, dinner’s ready. No weird fishy smell—just that amazing, sea-sweet garlicky aroma. 
Expert Tips for Perfect Grilling
Here’s the deal—grilling prawns isn’t rocket science, but there’s a few tricks I swear by. First off: clean those prawns. Get the shell split if you want easy eating. Oh, and keep the tails on, makes them easier to flip.
If you’re using wooden skewers, soak them for ten minutes or they’ll catch fire faster than you can say oops. Brush your grill lightly with oil, or you’ll be yanking prawn bits off for days. And, if you want that classic garlic butter flavor to shine, don’t drown them. You want a glossy coat, not a swimming pool.
Last tip? Rest the cooked prawns for a minute before diving in. The flavors settle, and they’re easier to eat (hands-on always tastes better, right?).
“I read a dozen tutorials before trying this and still managed to mess it up, but your straightforward approach made it totally doable. These grilled prawns with garlic butter? New family favorite. Never going back to cocktail sauce again!”
— Maggie, actual home cook
FAQs About Grilling Prawns
Q: Do I peel them before grilling?
A: That’s up to you. I find whole prawns keep more flavor, but peeling makes eating easier.
Q: Can I use frozen prawns?
A: Absolutely, just thaw them first and pat dry really well.
Q: My prawns stick to the grill—what gives?
A: Oil your grill and make sure the prawns aren’t wet.
Q: How do I know when they’re done?
A: Watch for that bright pink color and C-shape. Overcooked prawns curl tight and get rubbery.
Q: What if I mess up the garlic butter?
A: Don’t stress. Melt, stir, pour. Even messy melted butter tastes great.
Serving Suggestions
- Pile them over rice for easy dinner vibes.
- Tuck inside a soft baguette or sourdough for a quick prawn sandwich.
- Toss on a salad (greens + lemon vinaigrette = match made in heaven).
- Don’t be shy, just eat straight off the skewer, standing by the grill—no one’s judging.
Related Recipes and Variations
Alright, so you aced the grilled prawns with garlic butter and parsley. Now what? There’s so many ways to riff on this. Go spicy—add chili flakes to the butter. Sometimes I swap parsley for cilantro, go full Tex-Mex with lime. ROASTED garlic, instead of raw, will make it extra mellow.
You can even make this indoors, under a broiler, when rain ruins grilling plans. I once ran out of fresh herbs and chucked chives on top, and… wow, subtly different but totally worked. The baseline is solid, but tweaking keeps it interesting.
If you love grilling seafood, mix in some scallops with the prawns. Or, try switching up your butter—smoked paprika adds unexpected warmth. Some folks wrap prawns in bacon (listen, it’s not health food, but holy smokes, is it good).
Common Questions
Q: Can I use margarine if I don’t have butter?
A: Sure, though real butter will give way better flavor.
Q: What if I’m out of fresh parsley?
A: Dried works in a pinch. Go easy since it’s stronger.
Q: How long do leftovers keep?
A: Eat within two days, and keep them chilled. Seafood’s picky.
Q: Is this recipe kid-friendly?
A: For most kids, yes—just skip the extra pepper or chili if needed.
Q: Do I need to devein prawns?
A: Not a must, but it’s better for texture (and looks more pro).
Give This a Go—You’ll Be Glad You Did
There you have it, my go-to routine for nailing grilled prawns with garlic butter and parsley that’ll wow your family or party crowd (promise, you can do it). No fancy gadgets, nothing tricky, just tried-and-true stuff that actually tastes amazing. If you’re craving even more inspiration, check out Easy Grilled Spot Prawns With Garlic Butter – West Coast Kitchen … which walks you through similar steps, or swing by Crispy Grilled Shrimp (Prawns) with Lemon Garlic Butter – RecipeTin … for another buttery twist. Don’t overthink, just try it—sometimes the simplest seafood is pure magic. 
Grilled Prawns with Garlic Butter and Parsley
Ingredients
Method
- Preheat your grill to high heat.
- Pat the prawns dry to avoid steaming.
- In a bowl, toss the prawns with melted butter, grated garlic, salt, and black pepper.
- If desired, you can skewer the prawns for easier flipping.
- Place the prawns on the grill and cook for about 2 minutes on each side.
- Look for a pink color and slight curl to indicate they are done.
- Remove from the grill and finish with a sprinkle of chopped parsley and an optional drizzle of melted butter.
- Serve immediately.