Barbecued garlicky prawns

    10 min

    Quick, garlicky and delicious barbecued prawns. Prawns are seasoned with olive oil, garlic, shallot, chives and paprika.

    201 people made this

    Serves: 6 

    • 50 to 70g unsalted butter, softened
    • 4 tablespoons olive oil
    • 1 tablespoon minced garlic
    • 1 tablespoon minced shallots
    • 2 tablespoons minced fresh chives
    • salt and freshly ground black pepper to taste
    • 1/2 teaspoon paprika
    • 1kg (2 lb) large fresh prawns, peeled and deveined

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Preheat barbecue for high heat.
    2. In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper and paprika; add the prawns, and toss to coat.
    3. Lightly oil the barbecue's cooking grate. Cook the prawns as close to the flame as possible for 2 to 3 minutes per side, or until pink.

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    Reviews in English (141)


    This one is a keeper! With 3 exceptions, we followed the recipe exactly. There were only 2 of us and we aren't big eaters, as in our younger years. We used just a tad over 1 pound of large shrimp, which made for left-overs. We both l-o-v-e garlic and felt that 1 tbs minced garlic sorta equates to "why bother?". I think I used about 6 good-sized cloves and minced 'em good. Used all the rest of the ingredients and let it all rest in the fridge for at least 1 1/2 hrs, if not a bit more. Bob didn't feel like messing with the grill, so we cooked 'em on the stove. Served it over angel hair pasta along with some steamed spinach and a salad, and a lovely bottle of dry, crisp white French wine. Oh my, what a meal!! We both agree we may never order shrimp scampi in a restaurant again! This recipe is sooo good on its own, 'though we just might try experimenting and add some white wine in the marinade next time. The leftovers reheated beautifully in the microwave at half-power. Thanks, Holly, this recipe is truly a keeper!  -  27 Aug 2007  (Review from Allrecipes US | Canada)


    Too cold to be grilling outside, and no means of doing it inside, so I just cooked this in a skillet and served it over angel hair pasta seasoned with olive oil and garlic. It was a big hit.  -  25 Feb 2006  (Review from Allrecipes US | Canada)


    A now closed restaurant served something very like this. My favorite! I, like they, served it over fettucine. I garnished with green onion tops and served crusty slices of bread on the side. I cheated by cooking the shrimp in the sauce, stovetop. Yummy perfection and couldn't be easier! Edit: I added 2 T each of chicken broth and white wine.  -  26 Jun 2002  (Review from Allrecipes US | Canada)