When the grill is hot and you’ve got fresh jumbo prawns on hand, dinner doesn’t need to be complicated. These grilled prawns are marinated in olive oil, garlic, lemon, and a touch of smoked paprika, then cooked in just a few minutes until juicy inside and lightly charred outside.
If you’re ready to get straight to the details, scroll down to the recipe card or use the Table of Contents to jump around. This guide will walk you through everything you need for quick, flavorful prawns that taste like summer on a plate.
Table of Contents
Ingredients
- 1 to 1.5 pounds jumbo prawns (16–20 count), peeled and deveined (tail on optional), patted dry
- 3 tablespoons olive oil
- 3 garlic cloves, finely minced or grated
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice, plus extra lemon wedges for serving
- 1 teaspoon smoked paprika (or substitute with ½ teaspoon chili flakes for a spicier kick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped, for garnish
- 2 tablespoons unsalted butter (optional), melted, for tossing cooked prawns
- Metal skewers or soaked wooden skewers (to prevent smaller prawns from falling through the grill)
- Grill basket (optional), useful for easy flipping and keeping prawns intact
Step-by-Step Instructions
Step 1: Prep the Prawns
Peel and devein the prawns, leaving the tails on if you like. Rinse briefly under cold water, then pat them very dry with paper towels. Dry prawns sear better and won’t steam on the grill.
Step 2: Make the Marinade
In a bowl, whisk together olive oil, garlic, lemon zest, lemon juice, smoked paprika, salt, and pepper. Add the prawns and toss until evenly coated. Cover and let them marinate in the refrigerator for 15–30 minutes (no longer, or the lemon juice will make them mushy). Reserve 2 tablespoons of marinade for basting.
Step 3: Preheat the Grill
Heat your grill to medium-high, around 400–450°F. Clean the grates well and oil them lightly to prevent sticking. If using charcoal, arrange a two-zone fire so you have a cooler side for backup.
Step 4: Skewer and Grill the Prawns
Thread the prawns onto skewers or place them in a grill basket. Lay them on the hot grill and cook for 2–3 minutes per side until pink, opaque, and curled into a “C” shape. Brush lightly with the reserved marinade while grilling.
Step 5: Finish and Serve
Transfer prawns to a platter, sprinkle with chopped parsley, and drizzle with melted butter if desired. Serve immediately with lemon wedges on the side.
Grilled Prawns Recipe
- Total Time: 40 minutes
- Yield: 4 servings
Description
These grilled prawns are marinated in olive oil, garlic, lemon, and smoked paprika, then grilled until juicy inside and lightly charred outside. Quick, easy, and full of flavor for summer cookouts or weeknight dinners.
Ingredients
- 1 to 1.5 pounds jumbo prawns (16–20 count), peeled and deveined, tail on optional
- 3 tablespoons olive oil
- 3 garlic cloves, finely minced or grated
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice, plus wedges for serving
- 1 teaspoon smoked paprika (or 1/2 teaspoon chili flakes for spice)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons unsalted butter (optional), melted
- Metal skewers or soaked wooden skewers
- Grill basket (optional)
Instructions
- Peel and devein the prawns, leaving tails on if desired. Rinse and pat very dry.
- In a bowl, whisk olive oil, garlic, lemon zest, lemon juice, paprika, salt, and pepper. Toss prawns in marinade and refrigerate 15–30 minutes. Reserve 2 tablespoons marinade for basting.
- Preheat grill to medium-high (400–450°F). Clean and oil grates.
- Thread prawns on skewers or place in a grill basket. Grill 2–3 minutes per side until pink, opaque, and curled into a C-shape. Baste with reserved marinade.
- Transfer to platter, sprinkle with parsley, and drizzle with melted butter if desired. Serve with lemon wedges.
Notes
- Do not marinate prawns longer than 30 minutes or the lemon juice will make them mushy.
- For smaller prawns, skewers or a grill basket help prevent them from falling through the grates.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 5–6 prawns)
- Calories: 210
- Sugar: 0g
- Sodium: 630mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 190mg
Storage & Make-Ahead Tips
- Make the marinade ahead: Mix the olive oil, garlic, lemon, and seasonings up to 5 days in advance. Keep it in the fridge in a sealed jar, and only add the prawns 15–30 minutes before grilling.
- Refrigerating leftovers: Store grilled prawns in an airtight container in the fridge for up to 2 days. They’re great cold in salads, wraps, or rice bowls.
- Reheating: Warm gently in a skillet over low heat with a splash of water, butter, or oil—just 1–2 minutes. Avoid microwaving too long, or they’ll turn rubbery.
- Freezing: Freeze raw peeled prawns (without marinade) in a freezer-safe bag up to 2 months. Thaw overnight in the fridge, pat dry, and then marinate before grilling.
- Meal prep tip: Skewer prawns ahead of time and refrigerate (unmarinated) for up to 1 day. When ready, toss them in the marinade and grill for a quick cookout.
Serving Suggestions
Grilled prawns are versatile and pair beautifully with both light and hearty sides. Here are some easy ways to enjoy them:
- Classic BBQ Plate: Serve alongside grilled corn on the cob, potato salad, and a crisp coleslaw for a backyard feast.
- Over Rice or Grains: Spoon the prawns over steamed jasmine rice, couscous, or quinoa with extra lemon juice for a quick weeknight dinner.
- With Pasta: Toss freshly grilled prawns into linguine or spaghetti with olive oil, garlic, and parsley for a simple seafood pasta.
- Salad Topper: Add cooled prawns to a bed of greens, avocado, cucumber, and cherry tomatoes for a refreshing summer salad.
- Party Platter: Arrange prawns on a serving board with lemon wedges and a dipping sauce like cocktail sauce, aioli, or cilantro-lime dressing.
Pro tip: contrasting temperatures make prawns shine, pair hot prawns with a cool salad or serve them chilled with dipping sauces for a more elegant appetizer.
FAQs About Grilled Prawns
How long should prawns be marinated before grilling?
About 15–30 minutes is ideal. Any longer and the lemon juice can start to “cook” the prawns, making them mushy.
How do I know when prawns are done?
They should be pink, opaque, and curled into a “C” shape. Overcooked prawns curl tightly into an “O” and turn rubbery.
Can I grill prawns with the shell on?
Yes. The shell adds flavor and protects the meat from overcooking. Just marinate and grill shell-on, then peel at the table.
What’s the best grill temperature for prawns?
Medium-high heat (around 400–450°F) ensures a nice char on the outside while keeping the inside juicy.
Can I use frozen prawns?
Absolutely. Just thaw them overnight in the fridge (or under cold running water for faster results), pat them dry, then marinate and grill.
Wrapping It Up
Grilled prawns are one of those dishes that prove how simple cooking can deliver big flavors. With just a quick marinade of garlic, lemon, and olive oil, plus a few minutes over a hot grill, you get tender, smoky seafood that feels special but couldn’t be easier.
You may also like:
– Grilled Pompano Fish
– Kingklip Fish Recipe
– Mediterranean Grilled Branzino
– Japanese Grilled Fish
I hope this guide helps you bring grilled prawns to your table, whether for a casual weeknight meal or a summer cookout with friends. Give it a try, and let me know how it turns out in the comments below, happy grilling!
