BBQ Prawns are the symbol of Australian summer cooking — large tiger or king prawns, shell-on, grilled briefly over hot coals until just pink, served with lemon wedges and garlic butter. The phrase 'throw another shrimp on the barbie' is the most famous Australian tourism slogan, and grilling prawns outdoors on Australia Day (January 26) is a national ritual.
BBQ Prawns are the symbol of Australian outdoor cooking. The famous 1980s tourism slogan 'Come and say G'day' featured the line 'we'll slip another shrimp on the barbie' (though Australians call them prawns, not shrimp). Grilling prawns on a barbecue — at the beach, in the backyard, at a park — is the quintessential Australian summer activity, especially on Australia Day (January 26). The prawns are simply grilled (shell-on, for flavor), served with lemon and sometimes garlic butter. The simplicity is the point — the best prawns need nothing but heat.
A large, char-marked prawn, the shell smoky and slightly blistered, the meat inside just cooked — sweet, firm, briny. Peel it with your fingers (the shell comes off easily), dip in garlic butter or squeeze lemon, eat in one bite. Standing by the barbecue, beer in hand, sun on your back. It is the taste of the Australian summer.
The prawns must be fresh (never frozen if possible) and large (tiger or king prawns). They are grilled shell-on (the shell protects the delicate meat and adds flavor) over high heat for just 2-3 minutes total — overcooking makes them rubbery. A light brush of oil prevents sticking. The garlic butter (melted butter with minced garlic and parsley) is optional but classic.
Variations
Some marinate in garlic and oil first; some serve with sweet chili sauce; some use smaller prawns; the garlic butter is the classic accompaniment.
On the Palate
Where BBQ Prawns sits in the Australian flavor cloud
Ingredients
Serves 4How it's made
7 steps · 15 min active + 5 min waiting
- 13 min
Heat a barbecue or grill to high.
- 22 min
Toss 16 large green (raw) prawns in their shells with 2 tbsp olive oil and salt.
- 34 min
Grill the prawns 90 seconds per side, until pink and slightly charred.
Watch outGrill shell-on, just 90 seconds a side — pull them the moment they turn pink and curl; a minute too long and they go rubbery.
- 43 min
Meanwhile, melt 80 g butter with 2 minced garlic cloves and 1 tbsp chopped parsley.
Watch outMelt the butter gently just until the garlic turns fragrant — let it sizzle hard and the garlic browns and turns bitter.
- 51 min
Pile the prawns on a platter.
- 61 min
Serve with the garlic butter and lemon wedges.
- 71 min
Peel and eat with your hands.
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