Barbecued Prawns with Garlic and Chili Butter
Juicy Australian prawns grilled over high heat and basted with a fragrant garlic and chili-infused butter for a smoky, spicy seafood treat. This australian-inspired seafood ready in about 20 minutes pairs peeled and deveined large raw prawns, unsalted butter, finely minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16, peeled and deveined large raw prawns
- 6 tbsp unsalted butter
- 4, finely minced garlic cloves
- 1 small, finely chopped fresh red chili
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh coriander leaves
Instructions
- Step 1: Preheat the grill to high heat (around 450°F). In a small saucepan over low heat, melt 6 tbsp unsalted butter. Add 4 minced garlic cloves and 1 finely chopped fresh red chili, cooking gently for 3 minutes until fragrant but not browned.
- Step 2: Stir in 1 tsp lemon zest, 1 tbsp fresh lemon juice, 1 tsp sea salt, and 1/2 tsp black pepper. Remove from heat and set aside.
- Step 3: Thread 16 large raw peeled and deveined prawns onto skewers and brush them generously with half of the chili garlic butter.
- Step 4: Grill the prawns for 2-3 minutes per side until they turn pink and slightly charred at the edges.
- Step 5: Remove prawns from the grill and baste immediately with the remaining chili garlic butter.
- Step 6: Sprinkle 2 tbsp chopped fresh coriander over the prawns before serving with extra lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Barbecued Prawns with Garlic and Chili Butter take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Barbecued Prawns with Garlic and Chili Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Barbecued Prawns with Garlic and Chili Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Barbecued Prawns with Garlic and Chili Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Barbecued Prawns with Garlic and Chili Butter?
Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
