Charcoal-Grilled Tiger Prawns with Lemon & Caper Butter Sauce

Ingredients

Grilled Tiger Prawns

• 8–12 large tiger prawns, shell-on, deveined
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika (optional)
• Lemon wedges, for grilling and serving

Lemon & Caper Butter Sauce

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons capers, rinsed and roughly chopped
• 2 cloves garlic, finely minced
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• Salt and black pepper, to taste
• 1 tablespoon fresh chives or parsley, finely chopped

Instructions

Prepare the Prawns

1. Using kitchen scissors, carefully split the prawns lengthwise through the shell, keeping them intact.
2. Brush the prawns with olive oil and season with salt, black pepper, and smoked paprika (if using).
3. Preheat a charcoal grill until hot and lightly charred.

Grill the Prawns

1. Place the prawns shell-side down directly over the charcoal.
2. Grill for 3–4 minutes per side, until the flesh turns opaque and lightly charred.
3. Squeeze grilled lemon wedges over the prawns during the final minute for extra flavor.
4. Remove from the grill and set aside.

Make the Lemon & Caper Sauce

1. In a small saucepan over medium heat, melt the butter with olive oil.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in capers, lemon zest, and lemon juice.
4. Season with salt and black pepper to taste.
5. Remove from heat and stir in fresh chives or parsley.

Serve

Arrange grilled tiger prawns on a serving platter and spoon the warm lemon-caper butter sauce over the top. Serve immediately with crusty bread or a fresh green salad.