The most amazing Grilled Shrimp is CRISPY on the outside, juicy on the inside, and doused with Lemon Garlic Butter. They’re all MINE!!
And…. welcome to GRILLING WEEK!!🔥🔥🔥
🔥Welcome to GRILLING WEEK!🔥
With 4th of July around the corner and several pending invitations to “pop over to the States” to join the festivities, I thought I’d get the party started with GRILLING WEEK here on RecipeTin Eats!!
Here’s a little preview of what’s in store – if this doesn’t make your stomach grumble, you’re either made of stone, or a vegetarian…. 😂
And we’re kicking off Grilling Week with a ripper – CRISPY Grilled Shrimp with LEMON GARLIC BUTTER SAUCE!!
Grilled Shrimp
This Grilled Shrimp recipe is designed to make the most of cooking shrimp on the BBQ. It has it all!
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TEXTURE – from the crispy surface of the shrimp and little golden bits of garlic in the butter sauce
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FLAVOUR – from the smokey char from the BBQ, seasoning on the shrimp, the shrimp itself and of course, butter, butter, butter…
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LUXURY – from the rich butter sauce
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SPEED – it’s a 10 minute recipe, from start to finish!
What you need
VERY little!
I used to be a fresh prawn/shrimp snob because I always found the texture and flavour of frozen shrimp lacking compared to peeling fresh ones. But nowadays, you can get very good frozen peel shrimp and that’s what I use on a day to day basis.
Shrimp versus prawns
Same thing! What the US and Canada call “shrimp” is called “prawns” in most of the rest of the world. Being Aussie, I usually write my recipes as “prawn” first and foremost, but today’s recipe is for my friends in the US so it’s SHRIMP all the way!
How to cook it
Very speedy! Specifically for this recipe, there is:
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no marinating needed. In fact, you should NOT season ahead of time because it will draw moisture out of the shrimp
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6 minutes total cook time – 2 minutes for the butter, 4 minutes for the shrimp on the BBQ
The only thing to watch out for is to ensure you do not overcook the shrimp! Overcooked shrimp is tough and rubbery – if you throw it at a wall, it’ll bounce right back and hit you in the face. 😂
Stove? Oven?
100% yes for the stove. In fact, I had to rephotograph it today because I wasn’t happy with the photos (who me? Fussy? 🤪) but it’s raining so I cooked it inside. Same crust, same flavour!
But the oven is a no-go zone I’m afraid – just can’t get the same crust because of the short cook time.
The shrimp is just the first part….
The really great thing about this Grilled Shrimp recipe is that it’s the gift that keeps on giving.
Eat the juicy shrimp first…….
……..then you get to mop up all that gorgeous Lemon Garlic Butter with crusty bread……
O.M.G.
I hate to talk like a teenager, but sometimes the occasion warrants it.
I feel like this shrimp is one such occasion!! 😂 – Nagi x
Watch how to make it
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Crispy Grilled Shrimp (Prawns) with Lemon Butter Sauce
Ingredients
Lemon Garlic Butter:
- 90g / 6 tbsp butter , unsalted
- 1/4 tsp salt
- 3 tsp garlic , very finely chopped (do not use mincer, Note 1)
- 1.5 tbsp lemon juice , plus more to taste
Shrimp/Prawns:
- 500g/ 1 lb large shrimp / prawns , raw, peeled and deveined (Note 2)
- 1 tsp garlic powder
- 1 tsp smoked paprika (plain or sweet ok too)
- 1/4 tsp cayenne pepper
- 1 tbsp lemon juice (skip if using stove)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Serving (optional):
- 1 lemon , halved, grilled if desired
- Lemon wedges or slices
- 2 tbsp finely chopped parsley
Instructions
Preparation:
- Brush BBQ grills with oil, then preheat on high until very hot.
- If shrimp are small and might fall through grills, skewer them (use 2 skewers, Note 3)
Make Sauce:
- Melt butter in a small saucepan over medium high heat.
- Add garlic and salt. Stir until garlic is LIGHT golden brown, then immediately remove from stove (residual heat will make garlic golden & crispy).
- Stir through lemon.
Shrimp/Prawns (Stove: Note 4):
- Pat shrimp dry with paper towels (to ensure crispiness!)
- Just prior to cooking, place in bowl, sprinkle/drizzle over remaining ingredients. Toss gently to coat.
- Working quickly, place shrimp on BBQ and cook each side for 2 minutes until golden and crusty.
- Immediately remove shrimp onto serving plate.
Serving:
- Drizzle over all the Lemon Garlic Butter, sprinkle with parsley and serve immediately with fresh lemon.
- Crusty bread to mop up the crazy delish butter on the plate is essential!
Recipe Notes:
Nutrition Information:
Life of Dozer
I took most of the prawns I made earlier today to Geoff, the local who lives in his car at the dog park.
He approved!
Neither Dozer nor his companion Cleo got to try it. Too much garlic, bad for dogs!
Incredible recipe! It was so flavourful. I will be making this over and over again. Paired it with some grilled bok choy and of course, some French bread to soak up that delicious sauce. Thank you for this recipe. Happy to have found it.
My father told me I had to marinate the prawns for the Easter barbecue, but I’d never marinated prawns before! It’s now in the fridge, waiting to be cooked and smells amazing! Thank you for all your recipes, Nagi. I started cooking properly a year ago, when I was 12 because of your recipes!! My friend and I made your Middle Eastern feast for our parents, yesterday, last week, I made your Mexican one and I made your sugar cookies for Sri Lankan New Year!!! Today, I’ll make your Love Cake. Thank you for everything you do!!!! 😊 You’ve made my family really happy! – Thisaly, 13
Cooked this recipe on the bbq served with Greek salad, crusty baguette and just one or two cold ones. Superb great recipe.
Yum!!! So much flavour in the prawns. Ate the prawns as a filling with bao buns – so good!
Hi
Just sayin shrimp and prawns ARE different. Prawns are meat eaters and live on n different habitat than prawns which live near steep drop offs and are carnivores I love them both but they taste different at least in British Columbia
What do you serve this with? Looks for meal suggestions
Excellent recipe Nagi
Served it with Caesar Salad and homemade croutons yummy.
I am making this right now for tonites dinner fingers crossed.
Not that you need another glowing review on this epic recipe but we made these shrimp for dinner and they were effing fantastic!
This was awesome! We loved it–it was so full of flavor! I made a pound and a half for 3 people, and we ate ALL of it. I served it with basmati rice. I found it very helpful to put the shrimp on skewers, since the shrimp cooks quickly and its the most efficient way to turn them all at the same time. Thank you Nagi, for another wonderful recipe, and for sharing your incredible talent with everyone.
So simple and delicious! I’ve made it twice in 2 weeks!
This was very good. I made it for Valentines Day and my husband LOVED it!. I will make it again soon. Great recipe.
Forgot to give it a rating..
I cooked these today (Christmas Day) and wow, what a hit! They were so good! Thank you again, Nagi, your recipes never fail to be absolutely delicious 😋
Love your recipes and site. You make everything look so beautiful and your recipes are so easy to follow. Dozer and you make a delightful website.
Made this tonight for my daughters 17th birthday dinner and it was a winner. Used frozen jumbo prawns and served it with rice. She ate 17 of them to honour her birthday. They were pog (teenager speak for awesome). Thanks again Nagi.
😂 That’s great Dani! So glad they were “pog”! N x
I tried on the pan grilled and they turned out great. I added some garlic in the pan as well
Ok so this recipe is AMAZING! I’ve made it twice now. Once on the BBQ as the recipe states and the other with spaghetti. It was sooo good with the spaghetti too! Thank you for this wonderful recipe!
Having these again tonight – so wonderful. I am thankful for your great recipes – helping us have a little fun trying new ones while living thru the pandemic. Thanks Nagi. Hugs to Dozer!
Best prawn recipe – really delicious. So quick and easy. Will definitely be making this again!
Thought I’d died and gone to heaven. Your recipes are the BEST!!
Thanks so much Fran, that’s lovely to hear! N x
Hi Nagi,
Firstly…….I absolutely adore your recipes so thank you so much for sharing them!!
So, I’m planning on making these prawns for friends this weekend and serving them alongside the chicken shawarma and your no knead artisan bread (which is amazing BTW.)
I just wanted a salad/vegetable accompaniment or some other side to make and would really appreciate your opinion??? What would go?
Thanks so much
Jen x