Head-On Prawns with Chile, Garlic, and Parsley

Succulent head-on prawns grilled to perfection and tossed in a flavorful mixture of garlic, fresh parsley, and red pepper flakes. This Mediterranean-inspired dish is finished with a drizzle of olive oil and served with fresh lemon wedges.

4 servings

20 min

Published October 4, 2025

Ingredients

•6 tablespoons olive oil, divided, plus more for grill
•2 cloves garlic cloves, finely chopped
•2 tablespoons finely chopped fresh parsley
•½ teaspoon crushed red pepper flakes
•12 whole head-on, tail-on prawns or jumbo shrimp (1 1/2-2 pounds)
•to taste Kosher salt, freshly ground pepper
•to taste Flaky sea salt
•1 whole Lemon wedges (for serving)

Cooking Instructions

1.
Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 tablespoons oil in a medium bowl.
5 min
2.
Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 tablespoons oil in another medium bowl; season with kosher salt and pepper.
10 min
3.
Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.
5 min

Ingredients

•6 tablespoons olive oil, divided, plus more for grill

•2 cloves garlic cloves, finely chopped

•2 tablespoons finely chopped fresh parsley

•½ teaspoon crushed red pepper flakes

•12 whole head-on, tail-on prawns or jumbo shrimp (1 1/2-2 pounds)

•to taste Kosher salt, freshly ground pepper

•to taste Flaky sea salt

•1 whole Lemon wedges (for serving)

Cooking Instructions

Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 tablespoons oil in a medium bowl.

5 min

Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 tablespoons oil in another medium bowl; season with kosher salt and pepper.

10 min

Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.

5 min