I still remember the first time I made Grilled Garlic Butter Prawns with Chimichurri. The prawns sizzling on the grill, the intoxicating aroma of garlic butter melting over the hot coals, and the vibrant, fresh chimichurri sauce drizzled over the top—it was one of those magical moments when everything just clicked. The combination of rich, savory butter with the tangy zing of the chimichurri was nothing short of perfect. It’s the kind of dish that makes you feel like a chef, even if you’re just cooking for a few friends on a weekend afternoon.
Cooking, for me, is all about those unforgettable moments—the ones that bring people together over something truly delicious. This dish, Grilled Garlic Butter Prawns with Chimichurri, has become my go-to for impressing guests or even just treating myself to something special. With juicy prawns, a mouthwatering garlic butter marinade, and the fresh punch of chimichurri, it’s the perfect blend of simple ingredients and bold flavors. Let’s get you into the kitchen to make this dish and experience all of those incredible flavors for yourself.
Table of Contents
Ingredients List
Here’s everything you’ll need to make this unforgettable dish:
| Ingredient | Amount |
|---|---|
| Large prawns (peeled and deveined) | 1 lb (450g) |
| Unsalted butter (melted) | 1/2 cup (120g) |
| Garlic (minced) | 4 cloves |
| Lemon juice | 1 tablespoon |
| Fresh parsley (chopped) | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
For the Chimichurri Sauce:
| Ingredient | Amount |
|---|---|
| Fresh parsley (chopped) | 1 cup |
| Fresh cilantro (chopped) | 1/4 cup |
| Red wine vinegar | 2 tablespoons |
| Olive oil | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Red pepper flakes | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
A Few Helpful Notes:
- Prawns: Use fresh, plump prawns for the best results. If you’re using frozen prawns, be sure to thaw them fully and pat them dry to avoid sogginess.
- Chimichurri Variations: Chimichurri is very flexible! Feel free to experiment with adding a bit of red onion or even a dash of cumin for an extra layer of flavor. You can also increase the heat with more red pepper flakes if you like things spicy.
- Butter: Unsalted butter is the star here. If you use salted butter, adjust the salt you add later to balance the flavors.
Step-by-Step Instructions
Step 1: Prep the Chimichurri Sauce
The chimichurri is the star of this dish—it’s fresh, tangy, and adds the perfect contrast to the rich garlic butter. To make it, grab a bowl and throw in the chopped parsley, cilantro, and minced garlic. Then pour in the red wine vinegar and olive oil. Stir in the red pepper flakes, salt, and black pepper. Taste it, and if you want it more vinegary, add a little more vinegar; if you want more heat, bump up those red pepper flakes.
Once it’s well mixed, set it aside. The longer it sits, the better the flavors meld together, so don’t rush this part. But if you’re in a hurry, it’s still delicious right away.
Step 2: Prepare the Garlic Butter Marinade
In a bowl, combine melted butter, minced garlic, and a squeeze of lemon juice. Add a pinch of salt and black pepper to taste. Now, toss your prawns in this glorious garlic butter mix, making sure every single prawn is coated. Let them sit for about 15-20 minutes. The longer they marinate, the more that garlic butter flavor infuses, but don’t worry if you’re short on time—15 minutes is plenty to get great flavor.
Step 3: Fire Up the Grill
While the prawns are marinating, preheat your grill or grill pan to medium-high heat. You want a nice hot surface for that perfect sear. If you’re using a charcoal grill, the smell of the smokiness will add another layer of flavor to the prawns. If you don’t have a grill, a grill pan works beautifully on the stovetop.
Step 4: Grill the Prawns
Place your prawns on the grill, making sure they’re not overcrowded. Grill them for about 2-3 minutes per side. You’ll know they’re done when they turn a lovely pink color and are no longer translucent. Don’t overcook them—prawns cook quickly, and if you leave them on too long, they’ll become rubbery. You want them juicy and tender!
Step 5: Drizzle and Serve
Once the prawns are cooked, remove them from the grill and place them on a serving platter. Drizzle that beautiful chimichurri sauce over the top and sprinkle with extra fresh parsley for that vibrant, fresh touch. Serve immediately, and watch everyone’s eyes light up as they dig into the juicy, flavorful prawns!
Pro Tips & Chef Secrets
- Don’t Overcook the Prawns: This is the biggest mistake people make when cooking prawns. They cook so fast, and it’s easy to get distracted. The prawns should turn pink and be opaque all the way through. If they curl up tightly into a little “C” shape, that’s your cue to take them off the grill.
- Chill the Prawns Before Grilling: If you’re dealing with prawns that are a bit too soft or delicate, chilling them in the fridge for about 10-15 minutes before grilling can help them hold their shape better.
- Don’t Skip the Lemon Juice: The lemon juice in the butter marinade brightens the whole dish, balancing the richness of the butter. It’s subtle, but it makes a huge difference!
- Make It Spicy: If you love spice, feel free to add extra red pepper flakes to both the garlic butter and chimichurri sauce. You can also toss the prawns in a little chili powder or paprika for an extra layer of heat.
- Use Skewers: If you’re worried about prawns falling through the grill grates, use skewers. They’ll make flipping them a breeze and prevent any of those little prawns from slipping through.
Serving Suggestions & Pairings
These Grilled Garlic Butter Prawns with Chimichurri are the perfect dish to serve at a casual get-together or a fancy dinner. Here are some ideas to elevate your meal:
- Pair with a Crisp White Wine: A Sauvignon Blanc or Chardonnay pairs beautifully with the richness of the garlic butter and the zingy chimichurri. If you’re in the mood for something a little different, a light, citrusy Moscato would complement the fresh herbs and seafood perfectly.
- Side Dishes: Serve these prawns alongside a light, citrusy salad or some grilled vegetables like zucchini, bell peppers, or asparagus. They also go wonderfully with a creamy side of risotto or garlic bread to soak up all that garlic butter!
- For a Fresh Twist: If you’re feeling adventurous, serve these prawns over a bed of quinoa or brown rice. The nuttiness of these grains pairs wonderfully with the garlicky prawns and tangy chimichurri.
FAQs
Can I use frozen prawns?
- Absolutely! Just make sure they’re thawed completely before marinating. You’ll want to pat them dry to avoid too much moisture, which can affect the texture when grilling.
Can I make the chimichurri ahead of time?
- Yes! Chimichurri actually gets better after sitting for a few hours or even overnight. Just store it in an airtight container in the fridge, and give it a good stir before serving.
How do I know when the prawns are done?
- The prawns should be completely pink and opaque when they’re done. They’ll curl up into a “C” shape as they cook. The key is to watch them closely—once they start turning pink, you’re just a minute or two away from perfect prawns.
What can I substitute for cilantro in the chimichurri?
- If you’re not a fan of cilantro, you can substitute it with extra parsley or even fresh basil for a different flavor profile. The key is to keep that fresh, herbaceous vibe.
Conclusion & Call to Action
I hope this recipe inspires you to get into the kitchen and create something truly special. Grilled Garlic Butter Prawns with Chimichurri isn’t just a meal—it’s a flavor-packed experience that brings people together. Whether you’re cooking for a crowd or just treating yourself, these prawns will steal the show every time.
Let me know how your dish turns out—did you add a little extra heat? Or maybe a splash of extra lemon? I’d love to hear your twists on this recipe. Don’t forget to share your photos and tag me—I’m always excited to see how you’re making this dish your own.
Happy cooking, and enjoy every bite!