Grilled Prawns with Chili and Smoked Paprika Butter
Succulent grilled prawns bathed in a fragrant infusion of smoked paprika, chili, and garlic butter. This Spanish-inspired dish celebrates the natural sweetness of large prawns with minimal fuss, allowing quality ingredients to shine. The key to excellence lies in the slow-infused butter—where smoked paprika adds depth, fresh chilies provide heat, and garlic mellows into silky richness. The prawns spend mere minutes under intense heat, emerging tender and buttery with charred edges. Perfect for seafood lovers seeking restaurant-quality results at home, this elegant yet approachable dish works beautifully for entertaining or a special weeknight dinner. The combination of wood smoke undertones, chili bite, and briny prawns creates a sophisticated flavor profile. Serve with crusty bread for soaking sauce and a crisp salad for balance. This version prioritizes ingredient quality and straightforward technique over complicated steps.
Ingredients
Instructions
- 1
Devein the shrimp by slicing along the backbone with a knife, then pull out and discard the alimentary canal.
- 2
Melt the butter with olive oil in a small saucepan over low heat.
- 3
Stir in the smoked paprika and chopped red chili peppers, then remove from heat.
- 4
Add the minced garlic and let the butter sit for 5 minutes to infuse.
- 5
Season the butter with coarse sea salt to taste.
- 6
Arrange the cleaned shrimp in a large ovenproof dish and pour the paprika butter over them.
- 7
Place under a hot grill for 2-3 minutes per side.
Tips
Infuse the butter off heat to preserve the smoked paprika's complexity and prevent garlic from turning bitter. The 5-minute rest allows flavors to meld without scorching.
Ensure prawns are completely dry before grilling and don't overcrowd the dish. Space them for even heat exposure and to allow butter to caramelize rather than steam.
Crush the chili peppers slightly to release oils and seeds. Leaving skin intact keeps texture; remove seeds for less heat and milder flavor.
Good to Know
Butter sauce keeps refrigerated for 2 days. Grilled prawns are best eaten immediately; refrigerated leftovers stay fresh for 1 day.
Prepare the paprika butter up to 4 hours ahead; reheat gently before serving. Devein prawns up to 8 hours in advance and keep chilled.
Serve immediately on warm plates with crusty bread for sauce-soaking and a bright green salad or lemon wedges.
Common Mistakes
Melt butter too quickly or on high heat to avoid burning the paprika and garlic, which turns bitter.
Don't crowd prawns in the dish to avoid steaming instead of grilling; space for proper caramelization.
Avoid cooking prawns longer than 3 minutes per side to prevent toughness and rubbery texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen prawns for this recipe?
Yes. Thaw them completely under cold running water and pat dry thoroughly. Moisture prevents proper grilling. Frozen prawns work equally well; the cooking time remains 2-3 minutes per side as long as they reach full temperature.
What if I don't have smoked paprika—can I substitute?
Sweet paprika works but loses the smoky depth. Regular paprika, red pepper flakes, or even a pinch of cayenne adjust heat levels instead. For authentic smoky flavor, add liquid smoke to sweet paprika—a quarter teaspoon per tablespoon paprika.
Can I make this on a stovetop grill pan instead of an oven grill?
Yes. Heat a cast-iron or grill pan until very hot, lightly oil it, then grill prawns 2-3 minutes per side. Finish by pouring warm paprika butter over them. Stovetop grilling gives excellent color and flavor with better control.