Grilled Prawns with Artichoke and Lemon Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
You're going to love this one. Grilled prawns with artichoke and lemon butter is my go to dinner when I want something elegant but don't have much time. The whole thing comes together in just thirty two minutes, and honestly, most of that is prep. Prawns are packed with protein and selenium, which is fantastic for your immune system, so you can feel great about what you're eating. The beauty of this dish is its simplicity, fresh ingredients that let each flavor shine through without any fussy techniques. A quick sear on the grill, a silky lemon butter sauce, and you've got restaurant quality food on your table. Trust me, this will become a regular in your dinner rotation.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- 397 gartichoke hearts(canned, drained and halved, or 2 fresh artichokes, quartered)
- 4 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 1 tablespoonfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 3 tablespoonsextra virgin olive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
- ⅛ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Pat the prawns dry with paper towels and toss with 1 tablespoon of olive oil, salt, and pepper in a bowl. Set aside for 10 minutes to bring to room temperature.
Tip: Dry prawns will sear better and develop a nice golden exterior on the grill.
- 2
Toss the artichoke hearts with remaining 2 tablespoons of olive oil, salt, and half of the chopped thyme in a separate bowl.
- 3
Heat a grill or grill pan to high heat (around 450°F). Once hot, place the artichoke hearts cut-side down and grill for 3-4 minutes until caramelized. Transfer to a plate.
Tip: The cut sides should develop a golden-brown crust for maximum flavor.
- 4
Grill the prawns for 2-3 minutes per side until they turn pink and opaque throughout. Be careful not to overcook as they will become rubbery.
Tip: Prawns cook very quickly; watch them carefully during grilling.
- 5
While the prawns cook, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add lemon juice, lemon zest, and remaining thyme.
Tip: Do not let the butter brown; keep the heat at medium for a silky sauce.
- 6
Transfer the grilled prawns and artichokes to a serving platter or individual plates. Drizzle the warm lemon butter sauce over everything and garnish with fresh parsley and red pepper flakes if desired.
Tip: Serve immediately while the butter sauce is warm and the prawns are still hot.
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