The moment prawns hit a hot grill is a lovely moment. The gentle sizzle, the aroma of garlic mingling with warm olive oil, and that instant holiday feeling that seems to sweep across the kitchen — it’s the kind of cooking that reminds you how rewarding simplicity can be. Grilled prawns are one of those dishes that prove you don’t need elaborate sauces or complicated techniques to create something that feels special. With a handful of ingredients and a few minutes over the heat, you’re rewarded with food that tastes like sunshine, sea breeze, and pure comfort.
As a home cook, I’ve found that prawns are one of the most forgiving ingredients you can experiment with. They are naturally flavourful, they cook in moments, and they play beautifully with big, bold flavours. When garlic and olive oil enter the scene, you’ve basically assembled a trio that never disappoints. There’s no need for fuss — these three ingredients have a relationship as old as Mediterranean cooking itself, and it works every single time.
When preparing prawns for grilling, I always think of it as an opportunity to give them a little pampering. A quick soak in olive oil to keep them tender, that gentle rub of garlic to bring out their best character, and a touch of seasoning to lift the flavour just enough. Prawns are delicate, so they don’t need much, but they do appreciate that bit of attention. Once they’re ready for the grill, everything becomes effortless. You pop them on, listen to that cheerful crackle, and by the time you’ve turned around to wipe the counter, they’re practically done.
Part of the charm of grilled prawns is how versatile they are. Serve them piled onto a warm plate and they instantly become the star of a casual supper. Scatter them across a fresh salad and suddenly lunch has transformed into something luxurious. Thread them onto skewers and hand them around at a barbecue, and people will behave as though you’ve treated them to something extravagant, even though the whole thing took ten minutes. That’s the kind of dish that earns a permanent place in a home cook’s repertoire.
What I particularly love is how well grilled prawns lend themselves to gathering. There’s a hands-on joy to eating them — the peel, the dip, the bite, the little pause to enjoy the flavour before reaching for the next one. They invite conversation, laughter, and that wonderful shared experience of good food cooked simply. Whether you enjoy them outdoors with a chilled drink in hand or indoors around a busy kitchen table, they bring a little sense of celebration without any effort.
One thing I always recommend is serving the grilled prawns with something that adds contrast. The prawns themselves are rich and juicy, so they benefit from bright, fresh, or slightly sharp accompaniments. Think citrus, herbs, chillies, or creamy dips that melt into the warm shells. There’s no wrong answer here — simply choose whatever fits your mood or complements the rest of your meal. If you’re anything like me, you’ll probably end up trying a different combination each time.
Below is a list of suggested dips and side dishes that pair beautifully with grilled prawns, so you can mix and match depending on the occasion.
Suggested Dips and Side Dishes for Grilled Prawns
Dips
- Lemon and garlic aioli
- Chilli and lime yoghurt dip
- Roasted red pepper dip
- Garlic butter dip
- Sweet chilli sauce
- Herb and lemon mayonnaise
- Smoked paprika yoghurt
Side Dishes
- Crisp green salad with a citrus vinaigrette
- Grilled vegetables (courgettes, peppers, asparagus)
- Warm crusty bread for dipping into the garlicky oils
- Herbed couscous or quinoa
- Light pasta tossed with olive oil and parsley
- Roasted baby potatoes with sea salt
- Tomato and red onion salad
Grilled Prawns
Ingredients
- 500 g king prawns raw shells on optional heads on
- 3 tbsp olive oil
- 3 cloves garlic finely chopped
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp chilli flakes optional
- ½ medium lemon juice only
- Fresh parsley chopped for serving
Instructions
- Rinse the prawns under cold water and pat them dry. If you prefer, you can remove the vein, but keeping the shells on helps protect the meat during grilling and adds flavour.500 g king prawns
- In a medium bowl, combine the olive oil, chopped garlic, sea salt, black pepper, and chilli flakes if using.3 tbsp olive oil, 3 cloves garlic, ½ tsp sea salt, ¼ tsp black pepper, ½ tsp chilli flakes
- Stir well so the garlic is coated in oil.
- Add the prawns to the bowl and toss until they’re completely coated. Let them sit for 10 minutes while you heat the grill. They don’t need long — prawns absorb flavour very quickly.
- Preheat your grill or griddle pan to high. You want it properly hot so the prawns cook quickly and develop a slight char.
- Place the prawns on the grill in a single layer.
- Cook for 2–3 minutes per side, or until they turn pink and opaque with a bit of caramelisation around the edges.
- Avoid overcooking — they become rubbery if left too long.
- Once grilled, transfer the prawns to a serving plate and squeeze over the lemon juice.½ medium lemon
- Scatter with chopped parsley for freshness.Fresh parsley
- Enjoy the grilled prawns while hot, ideally with a dip on the side and something to mop up the garlicky juices.
12 comments
I used defrosted ones and it worked a treat. Packed with flavour.
So tasty and quick, ideal for a midweek dinner.
Beautifully cooked prawns with a fresh, vibrant flavour.
Perfect for entertaining; everyone asked for the recipe.
Absolutely delicious and so easy to make, the garlic really brings out the prawns’ natural flavour.
Quick, simple, and packed with flavour – a new favourite in our house.
A simple recipe that tastes far more special than it looks.
The prawns were perfectly cooked and the garlicky olive oil was amazing.
Family loved these prawns; will definitely make again.
The garlic and olive oil combination is perfect and effortless.
Really enjoyed these – simple, satisfying, and full of flavour.
Loved it! The lemon at the end really brightened the dish.