Jumbo Prawns with Chive Butter
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant jumbo prawns with chive butter recipe offers a sophisticated way to enjoy seafood at home. The combination of sharp Dijon mustard and fresh lemon juice cuts perfectly through the richness of the melted butter, creating a silky sauce that beautifully coats the tender, butterflied prawns. It is a dish that relies on simple, high-quality ingredients to deliver a restaurant-standard flavour profile with very little effort.
As a high-protein option, these prawns make an excellent light lunch or an impressive dinner party starter. Grilling the prawns in their butterflied shape ensures they cook quickly and evenly, while also providing a decorative presentation. Serve them alongside a crisp green salad or some crusty sourdough bread to soak up every drop of the savoury herb butter.
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Ingredients for Jumbo Prawns with Chive Butter
60ml Dijon mustard
60ml fresh lemon juice
240ml (2 sticks) butter, melted
90ml chopped fresh chives
36 uncooked jumbo prawns, peeled, deveined, butterflied
Whole chives
How to make Jumbo Prawns with Chive Butter
Preheat grill. Place mustard in bowl; whisk in lemon juice, then melted butter. Add chopped chives. Season with pepper.
Arrange prawns, cut side up, on grill pan. Brush with some of butter mixture. Grill until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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