Name: Grilled Prawns with Chili Honey Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound large shrimp (16-20 count), shell-on (Easy Peel preferred); Olive oil, for grilling; Kosher salt; 6 tablespoons butter; 2-3 thin slices fresh ginger; 2 teaspoons sambal oelek; 2 teaspoons honey; Zest and juice of 1/2 lime, plus wedges for serving; Kosher salt, to taste

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If you've ever wondered how to grill shrimp on the BBQ without eating rubbery, prawns or watching half your dinner fall through the grates, this is the recipe that'll change all that. After nearly four years of developing seafood recipes and testing every method I could think of, including shell-on, shell-off, different sizes, different heat levels, I'm sharing what actually works.

Grilled prawns with chili honey butter on a platter.

This recipe is inspired by the flavorful grilled seafood my husband and I ate traveling through Singapore and Malaysia, where he was born. The combination of chili heat, honey sweetness, and a touch of lime and ginger hits all the right notes.

If grilled seafood is your love language, try my Cedar Plank Salmon and Grilled Oysters next!

What You'll Need

ingredients for recipe laid out on the table and labeled.

Full ingredient list and measurements included in the printable recipe card below.

Why Shell-On Shrimp for the Grill?

Here's what I've learned: large, shell-on shrimp are your best option for grilling. The shell protects the delicate meat from the direct heat of an open fire while still giving it that smoky flavor you want. I use kitchen scissors to cut through the back of the shell and clean out the vein before grilling because this lets you see the flesh while it cooks so you know exactly when they're done.

Yes, eating shell-on shrimp with a sticky sauce is a little messy. But have you ever heard anyone complain while eating ribs? Exactly.

The Chili Butter Sauce

I cook the butter sauce separately and add it after the shrimp come off the grill. This keeps the honey from flaming up so the shrimp cook evenly. It also means people who are cautious about spice can dip rather than dive in head-first (though most people will switch to the dive).

How to Make Grilled Prawns with Chili Honey Butter

Prawns sasoned with salt. — Use scissors to cut through the back of the shell and remove the vein. Toss shrimp with olive oil and salt.

Honey chili butter in a pan. — Melt butter with ginger until golden, then whisk in honey, sambal, lime juice, and zest.

Shrimp grilled over open fire. — Grill shrimp for 90 seconds per side until lightly charred and opaque.

Grilled prawn with chili honey butter on a platter. — Drizzle with chili butter sauce and garnish with cilantro and lime wedges.

Tips and Substitutions

No outdoor grill? A grill pan works great for this recipe.

Skewers or no skewers? If your shrimp are 16-20 count, they're large enough that they won't fall through the grates. You can skip the skewers. If you do want to use them, metal skewers are easiest since you don't have to soak them.

Can't find sambal oelek? Use your favorite hot sauce. Sriracha, chili crisp, or even Texas Pete will work. You'll need to taste and adjust the sweetness, sourness, and spice level to get it balanced.

Fresh or frozen shrimp? Both work. If you don't live near the coast, frozen shrimp that you thaw thoroughly and dry well are often your best option. Make sure they're completely dry before tossing with oil.

Different citrus? Lime is ideal, but lemon or even orange would work if that's what you have. Just be sure to taste and adjust sweetness in the final sauce.

Make ahead? The butter sauce can be made ahead and refrigerated. Just bring it back to a light simmer before serving.

The Result