Grilled Prawns with Chimichurri

Grilled Prawns with Chimichurri Sauce

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Introduction

This recipe kicks off our grilling series with a fast, high-impact cook that proves great BBQ does not have to be complicated. Large U6 prawns are butterflied, seasoned simply with garlic and kosher salt, then grilled hot and fast over charcoal. A classic chimichurri, brightened with herbs, oregano, and a touch of red pepper heat, finishes the dish with balance and freshness.

Short History

Grilling prawns or shrimp over live fire is common across coastal cultures, prized for speed and clean flavor. Chimichurri traces back to Argentina and Uruguay, where herbs, oil, garlic, and vinegar were used to cut richness from grilled meats. Over charcoal, this pairing shines, light smoke plus fresh herbs is a winning combination.
Skill level: Beginner-friendly
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 2 Servings
Course: Grilled Meats
Cuisine: BBQ & Grilling
Ingredients Equipment Method Notes

Ingredients
  

Grilled Prawns
  • 1 1/4 lb U6 prawns shell on, butterflied (570 g)
  • 1 tsp granulated garlic 3 g
  • 1 tsp kosher salt 5 g
Chimichurri Sauce
  • 1 cup flat-leaf parsley finely chopped (30 g)
  • 1/4 cup olive oil 60 ml
  • 2 cloves garlic minced
  • 1 tbsp red wine vinegar 15 ml
  • 1 to 2 tbsp cilantro optional, finely chopped (4 to 8 g)
  • 1/2 tsp dried oregano 0.5 g
  • 1/4 tsp red pepper flakes adjust to taste (0.5 g)
  • Kosher salt and black pepper to taste

Equipment

  • 1 Charcoal kettle grill Any charcoal grill works
  • 1 Chimney starter
  • 1 Long-handled tongs
  • 1 Small Bowl
  • 1 Cutting board
  • 1 Sharp knife

Method
 

Prep the Prawns
  1. Butterfly prawns lengthwise, shells on. Pat dry and season with granulated garlic and kosher salt.
  2. Optional flavor boost: Reserve 1/4 to 1/2 cup chimichurri. Lightly coat prawns and rest up to 20 minutes.
Make the Chimichurri
  1. Combine parsley, optional cilantro, garlic, oregano, and red pepper flakes. Stir in olive oil and vinegar. Season to taste. Keep reserved portion separate for basting and finishing.
Grill Setup
  1. Grill: Weber Kettle or similar
  2. Heat: Medium direct
  3. Temp: 350 to 425°F (175 to 220°C)
  4. Using a chimney starter to start coals and setup for direct and indirect setup
Grill
  1. Place prawns cut-side down over direct heat. Grill 3 minutes, flip, then grill 3 minutes more.
  2. Optional: Lightly baste during the final minute, use a gentle hand to avoid scorching.
Finish
  1. Pull from the grill and immediately baste generously with reserved chimichurri. Serve extra on the side.

Notes

Doneness Markers

  • Pink and opaque flesh
  • Loose C-shape curl
  • Safe: 145°F (63°C)
  • Best texture: pull at 135 to 140°F (57 to 60°C)
  • Check the thickest part with a quick-read thermometer

Pro Tips

  • Shells protect the meat and add flavor
  • Keep the lid open to prevent roasting
  • Dried oregano blooms better than fresh here
  • Heat should warm, not overpower

Variations

  • Add lemon zest to the chimichurri
  • Bump red pepper flakes for more heat
  • Swap half the parsley for oregano for a bolder herb note

Serving Ideas

  • Grilled bread or flatbread
  • Surf addition for a steak night
  • Shareable appetizer straight off the grill

Call to Action

Love quick, confident grilling like this? Explore more grilling recipes, fire control tips, and seafood cooks at ExploringBBQ.com. Save this recipe, leave a comment with your heat level, and check out Helpful Gear for Your Cook to dial in your next grill night.

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