The 10-Minute Prawn Sauce — No Cream, No Fuss
Some recipes remind you that flavour doesn’t need time — just good heat and a little attention. This 10-minute prawn sauce is one of those. It’s bright, garlicky, and full of buttery flavour without the cream. You’ll need one pan, a handful of prawns, and about as much effort as it takes to pour a glass of wine.
This is the kind of easy prawn recipe you pull out midweek and end up making again on the weekend. Quick, honest food that hits hard and tastes even better the next day.
There’s no cream, no fuss — just the essentials. Garlic, lemon, olive oil, and dill come together fast to make a sauce that coats each prawn perfectly. It’s light, full of flavour, and feels like something you’d eat at a seaside grill.
Cooking it over live fire on your grill gives it a smoky edge that transforms the dish. It’s quick enough for a Tuesday but good enough for a Saturday night.
“A sauce like this proves that time doesn’t make flavour — attention does”
Ingredients
For the Prawn Sauce
2 tbsp olive oil
3–4 garlic cloves, finely chopped
½ tsp chilli flakes (optional but recommended)
500g raw prawns, peeled and deveined
Juice and zest of 1 lemon
¼ cup chicken or vegetable stock (or a splash of white wine)
A small bunch of fresh dill, chopped
Salt and pepper to taste
Serves: 2–3 Prep Time: 5 min Cook Time: 10 min Total: 15 min
Step 1: Preheat the Grill
Set up your grill for direct heat (around 225–250°C). Use lump charcoal for clean smoke.
Step 2: Grill the Prawns
Pat the prawns dry and season with salt, pepper, and a drizzle of olive oil.
Grill them directly over the coals for about 2 minutes per side until charred and coral pink. Transfer to a warm platter to rest.
Step 3: Make the Sauce
Place a cast iron pot or pan on the cooler side of the grill. Add olive oil, garlic, and chilli flakes. Cook for 30 seconds until fragrant. Pour in lemon juice, zest, and stock (or wine). Let it bubble and reduce slightly — about 1–2 minutes — until it forms a glossy sauce. Stir through chopped dill and a pinch of salt.
Step 4: Finish and Serve
Pour the hot prawn sauce over the grilled prawns. Finish with a squeeze of fresh lemon and cracked pepper. Serve with rice, pasta, or charred sourdough to soak up every drop.
Tips for Perfect Results
Prawn Sauce
Always cook the sauce beside the fire, not directly over the flames. The gentle heat adds a touch of smoke without burning the garlic or turning the sauce bitter.
Cooking Prawns
Use raw prawns for the best result. They char beautifully over the fire and stay tender inside. Avoid overcooking them. Two minutes on each side is enough to get that coral pink colour and smoky edge without drying them out.
FAQ
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Yes. Make it earlier in the day and reheat gently before serving. Add dill fresh.
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Yes. Defrost completely and pat dry before grilling.
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Use a heavy pan. Anything that holds heat evenly will work.
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You can. Stir in a small knob at the end for richness, but it’s great without it.
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Hardwood like Ironbark or apple gives a clean, mild smoke that pairs perfectly with seafood.
