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I'm sharing my go-to grilled prawns dish that wows everyone without fail. I love preparing these gorgeous prawns topped with my homemade butter infused with garlic and parsley. This meal brings Mediterranean vacation vibes and works great for summer evenings or when I want to impress friends without spending forever in the kitchen.
The wonder of sizzling prawns
I picked prawns because they've got that plump meat that stays wonderfully juicy when cooked. My special garlic and parsley butter takes them to another level with mouthwatering flavors. It's definitely my signature dish whenever I need a quick yet impressive dinner that doesn't make my life complicated.
Shopping list
- The prawns : 12 big ones with heads still on for extra flavor.
- The butter : 100g left out ahead of time so it's nice and soft.
- The garlic : 4 cloves finely chopped up.
- The parsley : A generous bunch that's really fresh.
- The lemon : Half for the sauce and another for serving.
- The seasonings : Salt and pepper to your liking.
- The olive oil : A splash for cooking.
- For serving : Nice wedges of lemon.
My step-by-step approach
- Getting the prawns ready
- I carefully pull out the dark vein while keeping the heads on since they add so much flavor during cooking.
- My flavored butter
- I mix my softened butter with garlic, parsley, lemon juice, salt and pepper. This is what gives the dish its amazing character.
- The cooking surface
- I heat my grill or pan on high heat with a tiny bit of olive oil.
- The cooking process
- I brush my prawns generously with the flavored butter and grill them 3-4 minutes per side until they're golden and juicy.
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The finishing touch
I arrange my prawns on a pretty plate, drizzle the remaining flavored butter over them and add my lemon wedges. I like serving them with aromatic rice or a cool summer salad. It's a light, balanced treat that brings that holiday feeling right to your table.
Frequently Asked Questions
- → How do you pick good shrimp?
- Go for shrimp that feel firm with shiny shells and no black spots. They should smell lightly of the sea—avoid any that smell strongly of ammonia.
- → Can you make the garlic butter ahead of time?
- Yes, the garlic butter can be prepared up to 3 days early and stored in the fridge. Let it sit at room temperature for 30 minutes to soften before using.
- → How can you stop shrimp from sticking to the grill?
- Make sure your grill is hot and lightly oiled. Only flip the shrimp once during cooking to keep them from sticking.
- → Can shrimp replace gambas in this dish?
- Sure, you can swap large shrimp for gambas. Just adjust the cooking time since shrimp cook faster than gambas.
- → How do you know when shrimp are done cooking?
- When the shrimp turn pinkish-orange and their flesh becomes opaque, they’re done. Don’t overcook—they’ll get rubbery! Keep each side on for 3-4 minutes max.