These BBQ Butterflied Prawns with Miso Butter are one of my favourite summer BBQ seafood recipes. If you’ve ever wondered how to butterfly prawns for BBQ, or want to make grilled prawns with miso butter, this is the recipe for you. The miso butter adds rich, savoury depth and a hint of sweetness that pairs beautifully with smoky grilled prawn flesh.

Butterflying the prawns not only makes them easier to cook and eat—it also gives you more surface area to slather on that delicious miso butter. This one’s a fast favourite at our place when we want something a bit special but low-effort.

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Why You’ll Love This Recipe

• Quick and easy: From prep to plate in under 20 minutes.
• Flavour bomb: Miso butter gives a rich umami hit without needing extra seasoning.
• Perfect for entertaining: Looks impressive, tastes restaurant-quality.
• No marinade needed: The prawns cook fast and get all their flavour from the finishing butter.
• BBQ prawns with shell on cook beautifully and stay juicy.

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How to Butterfly Prawns

Butterflying prawns is simpler than it sounds and makes them ideal for grilling. Here’s how to butterfly prawns for BBQ:

1. While the prawn is still whole, with the shell and head intact, use a toothpick to gently lift and remove the intestinal tract (the dark vein) from just beneath the shell, behind the head.
2. Slice off and discard the head. ( Don’t through out the prawn heads, you can use them to make an amazing prawn oil for another time. Like in this Prawn Pasta with Prawn Oil, Cherry Tomatoes & Basil.
3. Place the prawn on its back, legs facing up.
4. Use kitchen scissors to cut down the middle of the shell from the head end to the tail.
5. Use a small knife to slice through the flesh along the same line, being careful not to cut all the way through.
6. Gently open the prawn like a book, keeping the shell intact, legs facing up.

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Ingredients You Need

• 8 large raw prawns, shell-on
• 2 tablespoons miso butter (see Miso Butter recipe)
• 1 tablespoon neutral oil (like grapeseed or rice bran)
• Lemon wedges, to serve
• Optional: finely chopped chives or parsley for garnish

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Serving Suggestions

• For a complete miso butter BBQ spread, serve with my Miso Butter Corn and Grilled Scotch Fillet with Miso Butter.
• Main meal: Serve with crispy roasted baby potatoes, grilled sourdough, or my Grilled Zucchini Salad with Rocket and Mozzarella for a fresh contrast.
• Starter: Pair with a crisp white wine like Riesling or Vermentino. If you’re putting together a seafood-led dinner party menu, my Seared Scallops with Brown Butter and Capers make another elegant starter.
• Entertaining tip: Prep the prawns ahead of time, refrigerate, and grill just before serving.

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Storage Tips

• Prep ahead: You can butterfly the prawns and refrigerate them up to 4 hours ahead.
• Leftovers: Best eaten fresh, but leftover cooked prawns can be chilled and tossed into a noodle salad the next day.

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Tips and Tricks

• Use large prawns with shells on for maximum flavour and juiciness.
• Don’t skip the resting step—letting the prawns sit for a minute after cooking allows the miso butter to settle into the meat.
• If you’re cooking for a crowd, prep all your prawns ahead of time and keep them chilled until you’re ready to grill.

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Variations

• Make it spicy: Add a dash of Nanami Togarashi or serve with a side of chilli oil.
• Citrus twist: Swap lemon for lime for a sharper, fresher finish.
• Herb finish: Chopped coriander, Thai basil, or shiso leaves work beautifully as garnishes.

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FAQ

Can I use peeled prawns?
You can, but the shell-on version protects the flesh and adds flavour. Just be careful not to overcook peeled prawns.

What type of miso should I use?
White miso (shiro miso) is the best choice for its mellow, slightly sweet flavour.

Do I need to devein the prawns?
Yes—removing the intestinal tract improves both appearance and taste.

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Final Thoughts

If you’re looking for a quick, flavour-packed seafood dish with minimal prep, these BBQ Butterflied Prawns with Miso Butter are it. The rich, umami-packed butter takes them to the next level—and once you’ve tried them, you’ll want to keep a tub of miso butter in the fridge all summer long.

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