Grilled King Prawns (Jumbo Shrimp)

Ingredients

• 8raw king prawns (or jumbo shrimp)
• 113 g (½ cup)butter, softened to room temperature
• 3 clovesgarlic, minced
• 30 ml (2 tablespoons)parsley, finely chopped

Instructions

1. 1

   Butterfly prawns

   With a sharp knife, cut down the belly of each prawn without slicing all the way through, so the two sides remain joined. Remove the intestinal tract, rinse the tomalley, and set the prawns aside.

2. 2

   Mix garlic butter

   Stir the softened butter together with the minced garlic and finely chopped parsley.

3. 3

   Grill the prawns

   Preheat the barbecue grill on high. Brush the garlic butter over the exposed flesh, then place the prawns flesh-side up on the grill. Grill for 3–5 minutes per side, until the flesh is firm and white. Serve with lemon slices.

What are grilled king prawns?

King prawns, known as jumbo shrimp in the United States, are split open while keeping the shell attached so they can lie flat on the grill. Grilling them in the shell is a familiar barbecue approach in American-style summer cooking.

Butterflying exposes more of the flesh to the garlic butter and the heat. Here, parsley adds a fresh note to the rich butter, while a squeeze of lemon at the table brings a bright contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 20g protein, 1g carbs, 19g fat.

The butter provides most of the fat and a substantial share of the calories, while the prawns supply most of the protein. Prawns also contribute a small amount of carbohydrate, with garlic and parsley adding very little; pair a portion with vegetables or salad to round out the plate.

Butterflying without splitting

Keep the shell and underside connected as you cut along the belly; the prawn should open out rather than separate into two pieces. A sharp knife gives you more control, especially near the tail.

Clean out the intestinal tract before grilling. Rinse the tomalley as directed, then let excess water drain so it does not dilute the butter.

Making the garlic butter

Softened butter is easier to combine with the minced garlic and parsley and to brush over the prawns. If it is too cold, it may clump instead of coating the exposed flesh evenly.

Spread the mixture over the flesh just before grilling. This gives the prawns their buttery flavour without needing to turn them into a separate sauce.

Grilling and doneness

Start with the barbecue preheated on high, as the recipe directs, and arrange the prawns flesh-side up. Keep an eye on them as they cook; the stated time is 3–5 minutes per side.

Use the recipe’s cues rather than time alone: the flesh should turn white and feel firm. Avoid leaving the prawns on the grill once they reach that point, as they can become tough.

Serving the prawns

Bring the prawns to the table with lemon slices so each person can add citrus to taste. A simple green salad or grilled vegetables make easy accompaniments without competing with the garlic butter.

For a more filling meal, serve them with bread or potatoes to make use of any garlic butter left on the plate.

Recipe notes & tips

• Use a sharp knife and stop cutting before the prawn separates.
• Soften the butter before mixing so it spreads easily.
• Drain the rinsed prawns before brushing on the butter.
• Preheat the barbecue before adding the prawns.
• Check for firm, white flesh and take the prawns off the grill promptly.

Variations

• Add chilli: Mix a little chopped chilli into the garlic butter for heat.
• Use lemon zest: Stir finely grated zest into the butter for a more citrusy flavour.
• Swap the herbs: Replace the parsley with finely chopped chives.
• Add smoked paprika: Blend a small pinch into the butter for a smoky note.
• Serve with bread: Put toasted bread alongside to mop up the garlic butter.

Common mistakes to avoid

• Cutting all the way through: Leave the underside connected so each prawn opens like a butterfly.
• Using cold butter: Soften it first so the garlic and parsley mix in evenly.
• Skipping the clean-out: Remove the intestinal tract before cooking.
• Grilling without preheating: Heat the barbecue on high before adding the prawns.
• Cooking past doneness: Take them off once the flesh is firm and white.

How to store

Refrigerate leftover cooked prawns in a covered container and use within 2 days. Reheat gently until hot, or enjoy them cold; avoid prolonged reheating, which can make the prawns tough.

Frequently asked questions