Seafood

Fire Pit Charred Prawns With Garlic Lemon Butter

Fire Pit Charred Prawns With Garlic Lemon Butter

Fire Pit Charred Prawns With Garlic Lemon Butter

Fast, flame kissed prawns with a zesty garlic lemon butter. Cooked over a fire pit for sweet char and smoky edges, this is a simple, reliable method made for relaxed backyard gatherings across Australia. Need a sturdy setup? Explore our fire pits and outdoor fire pits.

Prep: 15 mins | Cook: 8 mins | Serves: 4

Ingredients

  • 1 kg large raw green prawns, peeled (tails on) and deveined
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • Lemon wedges, to serve

Garlic Lemon Butter

  • 120 g unsalted butter, softened
  • 3 garlic cloves, finely grated
  • Zest and juice of 1 lemon
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1/4 tsp chilli flakes (optional)
  • Pinch of sea salt

Equipment

  • Fire pit with grill grate
  • Long tongs and heatproof gloves
  • Metal skewers (or soaked wooden skewers)
  • Small heatproof pan

Method

Building the Fire

  1. Light hardwood or lump charcoal and burn to a medium-hot bed of glowing coals. Rake level and set the grate 8–10 cm above. Create a hotter and cooler zone.

Butter Sauce

  1. Mix butter, garlic, lemon zest and juice, parsley, chilli (optional) and salt. Melt half in a small pan at the fire's edge; keep half soft for finishing.

Skewering Prawns

  1. Pat prawns dry. Toss with olive oil, salt and pepper. Thread 4–5 per skewer through the thick end and tail so each forms a C-shape and cooks evenly.

Cooking Over Coals

  1. Grill over the hotter zone for 2–3 minutes until lightly charred. Flip, baste with melted butter and cook 1–2 minutes more until pink, just opaque and firm (about 60°C internal). Move to the cooler zone if flare-ups occur.
  2. Toss hot prawns with a spoonful of the reserved soft butter and any pan juices. Squeeze over lemon.

Cooking Tips

  • Dry prawns well for better sear and less sticking.
  • Shell-on works too; allow an extra 1 minute per side.
  • Butter burns fast: baste after flipping and finish off heat.

Serving Ideas

  • Pile onto charred sourdough to catch the buttery juices.
  • Serve with a rocket, fennel and lemon salad.
  • Add grilled corn with paprika and lime on the side.

Storage

  • Cooked prawns: refrigerate up to 1 day. Eat cold; avoid reheating to prevent toughness.
  • Garlic lemon butter: refrigerate 1 week or freeze for up to 1 month.

FAQ

How do I know they are done?
Prawns turn pink and opaque, with a light spring when pressed.

Can I use frozen prawns?
Yes. Thaw fully, drain and pat very dry.

No fire pit?
Use a hot charcoal or gas BBQ on high with the lid down.

Wooden skewers?
Soak 30 minutes; wrap ends in foil to prevent burning.

Cook More With HARK

Want help choosing the right fire pit or dialling in your coal setup? We're here to help you get it just right. Contact us and our team will get you cooking over live fire with confidence.