Easy Grilled Prawns (Best Grilled Shrimp Recipe)

Juicy, shell-on grilled prawns served over bright and zesty Italian salsa verde.

Course Appetizer, Main Course

Cuisine Italian American

Prep Time 15

Cook Time 3

Servings Servings

Calories 190kcal

Get Recipe Ingredients

Butterfly and devein the prawns: Using kitchen scissors, cut down the back of each prawn through the shell and just into the flesh. Carefully pull out and discard the vein, keeping the shell intact.
Pat dry: Thoroughly pat the prawns dry with paper towels. This helps them sear properly and develop flavor on the grill.
Season: Place the prawns in a mixing bowl. Drizzle with avocado oil, then season generously with salt and freshly ground black pepper. Toss well to coat.
Preheat the grill or grill pan: If using an outdoor grill, preheat to 400°F. If using a grill pan, heat it over medium-high heat until hot and lightly smoking.
Grill the prawns: Place the prawns directly on the grill or grill pan. Grill for 1½ minutes per side, until the shells are lightly charred and the flesh is pink and opaque.
Serve: Spread a generous layer of Italian salsa verde on a serving plate or platter. Arrange the grilled prawns on top. Serve immediately with extra salsa verde and lemon wedges, if desired.

Shells on = maximum flavor: They help protect the prawn and add depth while grilling.

Butterflying: Cutting the back open allows for even cooking, easy deveining, and a beautiful presentation.

Oil matters: Avocado oil is ideal for high-heat cooking, but any neutral oil will do.

Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat gently or enjoy cold.