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!
Hema says
After prawn rice, another awesome recipe! My daughter just loved the grilled prawns.
As the mum of prawn-loving daughter, I don’t know what I would have done without your fantastic recipes.
Thanks again, Nagi.
Nagi says
That’s so lovely to hear Hema! N x
embeya.com says
Woooow…..Homemade!!! It’s the only thing that taste good! And so easy to do…
I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya!
Nagi says
You’re so welcome Embeya!!
Dang Thai says
Did you know that me and my wife are your blog fans. Hi
Bianca says
My entire family completely relished the prawns. They were so yummy, juicy and succulent.
Nagi says
YES! That’s awesome Bianca – N x
Fredoline Simon says
Can we prepare the sauce in advance? Like a couple of hours before?
Nagi says
Hi Fredoline, you sure can!
Rachael says
So tasty! Love this recipe 💖
Nagi says
That’s great Rachael!
Doris Fix says
It looks yummy I’m a shrimp eater but i can’t grill can you send a way thats just as good for me to cook in my oven or stove and thanks
Nagi says
Hi Doris, you could definitely cook these in a cast iron skillet! – N x
Dean Jewell says
The shrimp in the video are not raw. Raw shrimp are a green/gray color. They don’t turn pink until they are cooked.
Nagi says
Hi Dean, these shrimp are definitely raw – that’s just their colour – N x
Nagi says
HI Dean! I promise they are raw! 🙂 You can tell because of how floppy they are when raw. They are from Costco and they are a particular type of shrimp that are a bit pink/white even when raw. N xx
Dean Jewell says
Thank you, Nagi. I had never seen raw pink shrimp. Good to know. Looking forward to making the dish.
KAREN J. says
My family loves all of your recipes that we have tried – this was definitely a hit and we’ve made it twice already this month!
Nagi says
Wahoo!! That’s great! – N x
Holly says
Hello, just cooked your shrimp with lemon garlic butter sauce. My husband and two girls loved it. We rolled the corn on the cob in the sauce. The sauce is that good. My husband asked where I got the recipe. He doesn’t usually ask that. I will definitely make it again. I can’t wait to try more of your recipes. Thank you!
Nagi says
I’m so glad it was a hit Holly, and you’re right, that sauce is LIQUID GOLD!
Caria says
Made it in my friend’s pizza oven. Used ghee since some were on Whole30. It was a hit!
Nagi says
Wahoo, sounds like you nailed it!
Chris Schillereff says
The grilled shrimp looks Scumpsious!!
Nagi says
I hope you try it, it’s absolutely delicious!
Marika says
We were blown away with your awesome prawns! Thank you for sharing amazing recipes! Love everything about your blog!
Nagi says
Thanks so much for the great feedback Marika!
Kari says
Wow! What a dish! My husband went nuts for it!! Very rich and decantant, definitely don’t forget a crust bread! Thanks Nagi!!
Nagi says
Yes, I love mopping up all that sauce!!
Annie Cochrane says
My boyfriend lives in Canada and can’t cook to save himself. I suggested this for Canada Day and he’s going to give it a burl. He thinks he might just be able to manage it!! Thanks for the great recipes Nagi – you are the only individual cook I follow now.
Nagi says
I hope he nails it Annie!
Annie says
My boyfriend lives in Canada and can’t cook to save himself. I suggested this for Canada Day and he’s going to give it a burl. He thinks he might just be able to manage it!! Thanks for the great recipes Nagi – you are the only individual cook I follow now.
Sandy says
The recipe says use raw shrimp ( which is grey color) and in the video the shrimp is pink which is usually already cooked. I am confused as to which one to use. This looks delicious, can’t wait to try it !
Nagi says
Hi Sandy, It’s just the type of shrimp, always use raw here – N x
Erin says
I have a bag of precooked shrimp in my freezer with no idea how to use it… can precooked be used in this recipe and just decrease the cooking time? The sauce looks delicious!
Nagi says
Hi Erin, Unfortunately you need raw here – why not try some Vietnamese rice paper rolls with cooked shrimp!
Erin says
Thank you!
Mike Lewis says
454 grams to the pound. Not 500. Looks delicious.
Nagi says
Yes you are right but it’s close enough for the purpose of this recipe 🙂 N x
Sandra D says
I’m Canadian (Canada Day coming up on Monday, July 1) and I call these biggies prawns! Shrimp are those tiny little things that I won’t eat, lol. Going camping this w/e and will take some PRAWNS with me – with this recipe!
Nagi says
I hope you love them Sandra!
Ellen Walton says
Wonderful! Wonderful! Wonderful! We are foodies and this dish was a definite keeper. Served it as an appetizer with toasted bread to soak up the juices.