Grilled Prawns Served with Lemon Butter Sauce
Grilled Prawns served with Lemon Butter Sauce accompanied by a refreshing Shaved Fennel, Cucumber and Avocado Salad, this dish perfectly marries the succulence of grilled prawns, the tangy richness of lemon butter sauce, and the crisp freshness of a finely crafted salad, promising a delightful gastronomic experience.
The prawns, taking centre stage, are marinated in a blend of minced garlic, fresh lemon juice, olive oil, salt, black pepper, and paprika. This marinade infuses them with a burst of flavour that is amplified further upon grilling.
The lemon butter sauce, smooth and tangy, with just a hint of paprika, acts as the perfect accompaniment to the prawns, adding a layer of luscious complexity that will have you reaching for seconds.
The shaved fennel, cucumber, and avocado salad is no less spectacular. The anise-like crunch of fennel, the refreshing coolness of cucumber, and the creamy richness of avocado, all tossed with peppery rocket leaves and a zesty lemon vinaigrette, provide a wonderful contrast to the grilled prawns.
Whether you’re planning a summer cookout, a fancy dinner, or just want to treat yourself to a delicious and nutritious meal, this recipe is a versatile choice that’s sure to impress. Follow along with the step-by-step instructions to recreate this sumptuous meal at home, and don’t forget to check out our tips on ingredient selection, preparation, serving, and storage. Bon appétit!
Basic Ingredients for Grilled Prawns
Grilled Prawns:
Jumbo Prawns: The main protein in this dish. They are marinated and grilled to bring out their naturally sweet and slightly briny flavor.
Garlic, Lemon Juice, Olive Oil, Salt, Black Pepper, Paprika: These ingredients create a flavorful marinade that enhances the taste of the prawns.
Lemon Butter Sauce:
Lemon Juice, Salted Butter, Salt, Black Pepper, Paprika: Combined, these ingredients create a tangy, creamy sauce that complements the sweetness of the grilled prawns.
Shaved Fennel, Cucumber and Avocado Salad:
Rocket, Fennel, Cucumber, Avocado, Lemon Vinaigrette, Black Pepper: The rocket provides a peppery base, the fennel and cucumber add crunch, the avocado adds creaminess, and the lemon vinaigrette ties it all together with a tangy freshness.
Preparation Tips for Grilled Prawns
- Grilling Prawns: Don’t overcook the prawns as they can become rubbery. They cook quickly, typically 2-3 minutes per side.
- Making Lemon Butter Sauce: Simmer the lemon juice first before adding in the butter. Ensure the butter is melted slowly on low heat to prevent it from separating.
Serving Tips for Grilled Prawns
- Presentation: Arrange the prawns on a platter, drizzle with the lemon butter sauce, and serve the salad on the side. Garnish with fresh lemon slices and sprigs of fresh herbs for added visual appeal.
- Temperature: The prawns and butter sauce are best served hot, while the salad should be cool and refreshing.
storage tips
Storing Leftovers: Store leftover prawns and lemon butter sauce separately in airtight containers in the refrigerator. They should be consumed within 2-3 days.
Salad: The salad should ideally be eaten fresh, but if you have leftovers, store them in an airtight container in the fridge and eat within a day to avoid wilting and browning of the avocado.
Reheating: The prawns can be gently reheated in the microwave, while the sauce can be reheated on the stove over low heat. Avoid overheating as the prawns can become tough and the sauce may separate.
Grilled Prawns
Ingredients
Grilled Prawns
- 1-1.5 kg jumbo prawn, devined
- 20 g minced garlic
- 50 g lemon juiced
- 50g g olive oil
- 7g g salt
- 2 g black pepper
- 2 g paprika
Lemon Butter Sauce
- 60 ml lemon juice
- 350 g salted butter
- 2 g salt
- 0.5 g black pepper
- pinch of paprika
Shaved Fennel, Cucumber and Avocado Salad
- 100 g rocket leaves
- 100 g fennel, finely sliced with a mandolin
- 100 g cucumber, finely shaved with a mandolin
- 200 g avocado, cut into cubes or slices (depending on plates)
- lemon vinaigrette
- fresh ground black pepper
Instructions
- Devine the prawn, keep head and shell on.
- In a small bowl, combine the minced garlic, lemon juice, olive oil, salt, black pepper and paprika. Combine.
- Pour the marinate over the prawns and allow to rest for 30 minutes. Grill.
- Prepare your lemon butter sauce. In a saucepan, bring the lemon juice to a boil. Add the butter and season with salt, pepper and paprika. All the ingredients to simmer but not to boil so that the sauce doesn’t separate.
- Prepare the salad: toss the rocket, fennel and cucumber with lemon vinaigrette and serve on a plate. Add some freshly ground black pepper and top with avocados.
- Serve the prawns in a plate, top with a drizzle of the lemon butter sauce and serve a side of salad.
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