Easy Grilled Prawns (Whole Grilled Shrimp)

Name: Easy Grilled Prawns (Best Grilled Shrimp Recipe)
Prep time: 15 min
Cook time: 3 min
Ingredients: 1 pound large shell-on prawns (or shrimp); 2 tablespoons avocado oil; Salt (to taste); Freshly ground black pepper (to taste); Italian salsa verde (for serving (see recipe here))

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These easy Grilled Prawns are pure seaside simplicity—juicy shrimp kissed with olive oil and black pepper, grilled to perfection in just 2–3 minutes. Served over fresh Italian salsa verde, this shrimp recipe is all about bold flavor with minimal effort.

This recipe is a quick, vibrant take on grilled prawns using shell-on jumbo shrimp, simply seasoned with olive oil, salt, and black pepper. The prawns are butterflied for even cooking, then grilled over medium-high heat for 1½ minutes per side until juicy with a nice char. Served over a bold, herb-packed Italian salsa verde, it’s a fresh, no-fuss shrimp recipe with tons of flavor and perfect for the outdoor grill or grill pan.

Looking for more? Try my Grilled Lemon Fish and Grilled Branzino. Or for more grilling recipes, try my Grilled Lamb Chops, Grilled New York Steak, or Grilled Chicken Spiedini.

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🌟 Why You'll Love this Recipe
🥘 Ingredients
🔪 Step by Step Instructions
👩🏼‍🍳 Chef's Tips
📖 Substitutions & Variations
🍴 Serving Suggestions
💭 Recipe FAQs
🥣 Storage & Reheating
🌿 Related Recipes
🥗 Pairing Recommendations
📋 Recipe
🌡️ Food safety
💬 Reviews

🌟 Why You'll Love this Recipe

Big flavor, minimal effort: With just a few simple ingredients—olive oil, black pepper, and fresh prawns—you get juicy shrimp packed with smoky, grilled goodness.
Quick and impressive: From prep to plate in under 25 minutes, it’s a show-stopping dish that feels fancy but couldn’t be easier to make.
Perfect pairing: Serving the grilled prawns over Italian salsa verde adds brightness and depth, making this one of those favorite recipes you'll want on repeat all summer.

🥘 Ingredients

Shell-On Jumbo Prawns – These larger shrimp hold up beautifully on the grill, with their shells locking in moisture and adding rich, smoky flavor as they cook.
Avocado Oil – With a high smoke point and neutral flavor, avocado oil helps the prawns sear beautifully on a hot grill or grill pan without overpowering their natural taste.
Salt – A generous pinch enhances the sweetness of the prawns and helps balance the charred, smoky notes from grilling.
Freshly Ground Black Pepper – Adds a subtle heat and earthy bite that complements the grilled exterior and buttery texture of the prawns.
Italian Salsa Verde – This herb-packed green sauce brings a bright, zesty contrast to the smoky prawns, made with fresh herbs, lemon juice, capers, and olive oil. It’s the ultimate pairing for juicy shrimp with much flavor.

See recipe card for quantities.

🔪 Step by Step Instructions

Butterfly the Prawns – Using kitchen scissors, cut along the back of each shell-on prawn, slicing just into the flesh. This allows for even cooking and easier deveining, while keeping the shells intact for maximum flavor.

Remove the Vein – Gently pull out and discard the dark vein from each prawn. Rinse briefly if needed, then pat dry with paper towels to ensure a good sear on the grill.

Season the Prawns – Place the cleaned prawns in a large bowl. Drizzle with avocado oil, then sprinkle generously with salt and freshly ground black pepper. Toss well to coat each prawn evenly.

Preheat the Grill – Heat an outdoor grill to 400°F, or place a grill pan over medium-high heat until it’s hot and lightly smoking. A very hot grill ensures a quick cook and nice char without drying out the shrimp.

Grill the Prawns – Arrange the prawns directly on the grill grates or grill pan. Cook for 1½ minutes per side, turning once, until the shells are lightly charred and the shrimp are pink, juicy, and opaque.

Serve Immediately – Spoon a generous layer of Italian salsa verde onto a serving platter. Place the grilled prawns on top and serve right away with lemon wedges for an optional bright finish.

👩🏼‍🍳 Chef's Tips

For even more flavor, season the prawns 15–30 minutes before grilling to let the salt penetrate the flesh slightly. And don’t skip patting them dry with paper towels—removing excess moisture is the only way to get that beautiful, smoky char on the grill.

📖 Substitutions & Variations

Add garlic butter sauce – Drizzle the prawns with garlic butter just after grilling for extra richness and flavor without risking burning during cooking.
Add chili flakes – A sprinkle of chili flakes before serving adds a subtle kick that pairs beautifully with the salsa verde.
Substitute avocado oil with another high smoke point oil – If you don’t have avocado oil, use a neutral, high-heat oil like grapeseed or rice bran oil to avoid smoking and preserve flavor.

🍴 Serving Suggestions

Over Crusty Bread – Serve the juicy shrimp atop toasted crusty bread to soak up the salsa verde and any flavorful juices.
With Grilled Vegetables – Pair with seasonal grilled veggies like zucchini, bell peppers, or cherry tomatoes for a fresh, colorful meal.
Alongside a Simple Salad – Plate the prawns over a bed of arugula or mixed greens dressed with lemon juice and olive oil for a light, vibrant dish.

💭 Recipe FAQs

Can I use peeled shrimp instead of shell-on prawns?

While you can use peeled shrimp in a pinch, shell-on prawns are the best part of this recipe. The shells protect the shrimp from overcooking, help lock in moisture, and deliver much flavor when grilled. Plus, they create that gorgeous, juicy shrimp texture you just can’t get with peeled shrimp.

🥣 Storage & Reheating

Store any leftover grilled prawns in an airtight container in the fridge for up to 2 days. Reheat gently or enjoy cold over salad or with extra salsa verde.