If you’re craving sun-soaked flavors and a touch of decadence at your next backyard feast, look no further: Garlic Confit Butter BBQ Butterflied Prawns are the answer. Plump prawns, splayed open for maximum tenderness, soak up a deeply savory blend of slow-roasted garlic and anchovy-studded butter, then hit the grill for a quick, smoky char. The result is succulent seafood with golden edges and lavish pools of garlic confit butter that beg to be mopped up with crusty bread. Whether you’re hosting a splashy dinner party or just indulging in a weeknight treat, this dish always feels like a celebration.

Garlic Confit Butter BBQ Butterflied Prawns Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe comes from a handful of ingredients, each playing a starring role in developing the bold, luscious flavor and vibrant color. Every component, from the sweet fleshy prawns to the velvety garlic confit, adds both personality and depth.

Prawns (500 g large, in shell): Choose tiger or king prawns—keeping them in the shell imparts more flavor and protects the delicate flesh on the grill.
Salted Butter (250 g, softened): The foundation of your confit butter; make sure it’s softened for easy blending and rich, creamy texture.
Garlic Confit Cloves (20 cloves): Slow-cooked garlic mellows out, lending sweetness and complexity instead of punchy heat.
Dried Chili Flakes (1 teaspoon): Adds just enough fire to balance the butter’s richness and the garlic’s charm.
Anchovy Fillets (6): Don’t fear the anchovy; they melt into the butter, delivering umami depth and salinity without a fishy taste.
Pinch of Kosher Salt: A little extra seasoning to round out all the flavors—especially important for grilled seafood.
Fresh Parsley (1 tablespoon, finely chopped): For a burst of color and herbal brightness right before serving.
Lemon Wedges: Essential for that lively citrus hit that cuts through all the buttery goodness.

How to Make Garlic Confit Butter BBQ Butterflied Prawns

Step 1: Prepare the Prawns

Start by butterflying your prawns: using a sharp or serrated knife, slice down the back of each prawn, leaving the head and tail attached for drama and easy handling. Gently prise them open and remove the vein. Give them a light flattening, then season both sides with a pinch of kosher salt for early flavor-building.

Step 2: Whip Up the Garlic Confit Butter

In a food processor, blend together your softened butter, luscious garlic confit cloves, fiery chili flakes, anchovies, and a pinch of salt. Pulse until the mixture is gorgeously smooth, flecked with red and golden tones. This is your flavor-packed, melt-as-you-grill magic sauce for Garlic Confit Butter BBQ Butterflied Prawns.

Step 3: Preheat the BBQ or Grill

Fire up your barbecue or grill and let it reach a high heat—around 200°C (400°F) is perfect. High heat gives you that irresistible char on the sweet prawn flesh without overcooking them. Have your prawns, melted butter, and tongs handy before you head outside.

Step 4: Butter and Grill the Prawns

Spread a generous layer of the garlic confit butter over the exposed prawn flesh, saving a little for the grand finale drizzle. Place your prawns flesh side down over the hottest part of the grill for about two minutes. Flip and cook for one to two minutes more—just until opaque and lightly charred at the edges. Trust your eyes: prawns cook fast!

Step 5: Rest, Dress, and Serve

Take your prawns off the grill and let them rest for a quick minute to soak up their buttery juices. Meanwhile, melt the remaining garlic confit butter, stir in fresh parsley, and drizzle this over your prawns. Pile them up on a platter with plenty of lemon wedges, and serve right away—the aroma alone will have everyone circling the table.

How to Serve Garlic Confit Butter BBQ Butterflied Prawns

Garnishes

For that final flourish, a sprinkle of fresh parsley and a generous squeeze of lemon over the top elevate both the color and zing of the Garlic Confit Butter BBQ Butterflied Prawns. A dusting of chili flakes or lemon zest is also a playful touch for anyone craving extra heat or brightness.

Side Dishes

These prawns absolutely sing alongside hunks of crusty sourdough, perfect for mopping up every last drop of garlic confit butter. Light salads of shaved fennel or a platter of grilled vegetables round out the meal beautifully and let the shellfish remain the undeniable star.

Creative Ways to Present

Try piling Garlic Confit Butter BBQ Butterflied Prawns atop a giant wooden board with a bowl of buttery juices for communal dunking. Or, fan them out over a bed of herbed couscous and scatter charred lemon halves around for a Mediterranean vibe. Serving them in parchment over a sizzling platter keeps the heat (and anticipation) high at the table.

Make Ahead and Storage

Storing Leftovers

Should you be lucky enough to have leftovers, place cooled prawns in an airtight container and spoon any extra garlic confit butter over the top. Store in the refrigerator for up to two days to keep the flavors fresh and vibrant.

Freezing

While the prawns themselves are best enjoyed fresh, you can absolutely freeze any extra garlic confit butter for future grilling sessions. Store it in a tightly sealed container or roll it into a log and freeze for up to one month. Just remember to bring it all to room temperature before spreading over seafood or tossing through pasta.

Reheating

To gently reheat Garlic Confit Butter BBQ Butterflied Prawns, place them in a low oven (about 150°C/300°F) covered loosely with foil, just until warmed through—three to five minutes is plenty. Avoid microwaving, as this can toughen the delicate prawn flesh.

FAQs

Can I use frozen prawns?

Yes, frozen prawns work beautifully. Just make sure they’re fully thawed and patted dry before butterflying and grilling so you get that perfect sear rather than steamed texture.

How can I make garlic confit at home?

Simply submerge peeled garlic cloves in olive oil in a small saucepan, and gently cook over very low heat until the cloves are golden and tender—usually about 30 to 40 minutes. Store covered in the fridge for up to a week (just keep the garlic submerged in oil).

Is it necessary to keep the heads and tails on?

Keeping the heads and tails not only makes for a striking presentation, but also helps lock in moisture and flavor during grilling. If you prefer, you can remove them, but your prawns may cook a bit quicker.

Can I cook Garlic Confit Butter BBQ Butterflied Prawns indoors?

If you don’t have access to a barbecue or grill, a hot grill pan or broiler works well, too. Make sure to ventilate your kitchen—the buttery, garlicky aroma is gorgeous but potent!

What if I don’t have a food processor?

No problem at all. You can mash the garlic confit, anchovies, and chili flakes into the softened butter with a fork or mortar and pestle until well mixed. The result will have a little more texture, but just as much flavor.

Final Thoughts

I can’t recommend Garlic Confit Butter BBQ Butterflied Prawns enough if you want a dish that feels effortlessly special and always gets rave reviews. It’s that balance of smoky char, lush buttery sauce, and sweet ocean-kissed prawns that turns a simple meal into a true celebration. Roll up your sleeves, grab some fresh bread, and give this recipe a try—you’ll fall in love with every garlicky, buttery bite!

Garlic Confit Butter BBQ Butterflied Prawns Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the succulent flavors of these Garlic Confit Butter BBQ Butterflied Prawns, where tender prawns are smothered in a rich garlic butter, grilled to perfection, and served with a squeeze of fresh lemon.

Ingredients

Scale

Prawns:

500 g large prawns in shell (tiger or king prawns)

Garlic Confit Butter:

250 g salted butter, softened
20 garlic confit cloves
1 teaspoon dried chili flakes
6 anchovy fillets
Pinch of kosher salt

Finishing:

1 tablespoon fresh parsley, finely chopped
Lemon wedges for serving

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Instructions

Butterfly the Prawns: Slice down the back of each prawn, leaving heads and tails intact, remove the vein, and gently flatten. Season with salt.
Prepare Garlic Confit Butter: Blend softened butter, garlic confit cloves, chili flakes, anchovy fillets, and salt until smooth.
Grill: Preheat BBQ to high heat. Spread garlic butter on prawns, grilling flesh side down for 2 minutes, then flip and cook for 1–2 minutes.
Finish: Melt remaining butter, stir in parsley, and drizzle over prawns. Serve with lemon wedges.

Notes

Garlic confit butter can be made ahead and refrigerated; bring to room temperature before using.
Avoid overcooking prawns—they should be just opaque for the best texture.
Pairs beautifully with crusty bread to soak up the buttery juices.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course, BBQ, Seafood
Method: Grill / BBQ
Cuisine: Modern Australian, Mediterranean-inspired