How To Grill Prawns (Shrimp)

I always grill prawns in their shells without turning them onto the flesh side. The shell protects the delicate meat from overcooking and keeps them deliciously juicy and tender.

I find it easiest to remove the heads before cooking them as they fit in my char-grill pan better that way, but leave them on for presentation if you prefer.

You’ll need:

sharp chefs knife
char-grill pan or heavy-based frying pan

Here’s how to grill prawns so they stay juicy and tender (see video below).

Cut off and discard the prawn heads if you like.
Place prawns on a chopping board on their backs and split down the underside almost all the way through without cutting through the shell.
Remove the digestive tracts (you can leave any orange roe behind).
Turn them over and, with the heel of your hand, press firmly along the shell to flatten them out.
Cover and set aside for about 30 minutes to come to room temperature.
Preheat a char-grill pan or heavy-based frying pan over medium–high heat.
Brush shells with oil.
Arrange prawns in the pan, shell side down, in a single layer.
Sprinkle with salt and cook for about 3 minutes, depending on size, until flesh is just opaque.
Prawns can now be topped with sauce, flavoured butter or flavoured oil, or served with salad.
Serve with finger bowls and big serviettes as these grilled prawns are best eaten with your hands.

Prefer to boil your prawns to serve cold in a salad or with a dipping sauce? Here’s how to boil prawns so they’re juicy, tender and tasty every time. I’ll show you the best way to store prawns too.