Chilli Garlic Butter Prawns

Juicy prawns marinated in Shemin’s Curry Paste, grilled to smoky perfection, and brushed with a chilli garlic butter for a fiery, buttery finish. Ready in minutes, these prawns are perfect for BBQs, garden parties, or a quick summer treat.

Total Time (Including Prep): 25 minutes
Serves: 4 as a starter, 2 as a main
Calories per Serving: Approx: 260 kcal (based on serving 4)

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Ingredients

500g raw king prawns, peeled and deveined
50g (or to taste) – Shemin’s Indian / Goan / Massaman / Seafood Curry Paste (see tips)
2 tbsp butter
2 cloves garlic, crushed
1 fresh red chilli, finely sliced (optional)
Fresh coriander to serve
Salt to taste

Method

Marinate the Prawns: Toss the prawns with Shemin’s Curry Paste, juice of one lemon and a pinch of salt. Let marinate for 10–15 minutes while your BBQ heats up.
Make the Garlic Butter: In a small pan, melt the butter with crushed garlic and sliced chilli until fragrant (do not burn).
Grill the Prawns: Skewer the prawns or place them in a BBQ basket. Grill for 2–3 minutes per side until pink and lightly charred.
Finish & Serve: Brush the prawns generously with the garlic butter as they cook. Sprinkle with fresh coriander before serving.

Tips:

Try Different Pastes – Use Shemin’s Goan or Seafood Paste for a lighter, coastal flavour or Massaman Paste for a warm aromatic twist. Use less curry paste if you don’t want it to come out too strong. r
Make it a Meal – Serve with warm tortillas and slaw for BBQ prawn tacos.
Add a Fresh Hit – Serve with lime wedges and a mango salsa on the side.
Batch Friendly – Skewer in advance and brush with butter on the BBQ for effortless entertaining.

Serves 2-3