Grilled Shrimp Skewers with Tomato Butter (BBQ Prawns)
Feb 18, 2026
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These Grilled Shrimp Skewers with Tomato Butter are brushed with a rich, punchy butter made from anchovies, tomato paste, Calabrian chillies and fresh parsley, then slathered over hot, smoky prawns so it melts into every crevice. It’s bold, buttery, a little spicy and exactly the kind of garlic-and-olive-oil moment that turns a simple BBQ into something unforgettable.
Why you’ll love these Grilled Shrimp Skewers with Tomato Butter!
If you’ve made my Spanish garlic prawns or my creamy prawn and saffron spaghetti, you already know I love building big flavour from simple seafood. This recipe does exactly that. The tomato butter melts over hot, smoky prawns and creates the same rich, restaurant-style sauce moment you all love, but with barely any effort.
It’s quick enough for a weeknight, impressive enough for entertaining, and packed with that bold Mediterranean flavour I always come back to. If you’re a seafood lover like me, this one is going straight into your regular rotation.
Ingredients for Grilled Shrimp Skewers
This recipe for grilled shrimp skewers keeps things beautifully simple. It’s all about good quality seafood, a lovely butter, and a few Mediterranean pantry staples doing the heavy lifting.
- Raw prawns (shrimp) – Large, shell-on prawns are ideal for grilling as they stay juicy and soak up all that tomato butter.
- Unsalted butter – The base of the sauce. It melts into the hot prawns and carries all the flavour.
- Anchovy fillets – They won’t taste fishy, I promise. They melt into the butter and add that deep, savoury umami.
- Tomato paste – Concentrated and rich, this gives the butter its bold colour and sweet tomato depth.
- Calabrian chillies – For a gentle heat and subtle tang that cuts through the richness. You can also use Italian Chilli Oil.
- Olive oil – A drizzle over the prawns before grilling helps them caramelise beautifully. I had some leftover prawn oil from my saffron prawn pasta that I used for an extra depth of flavour!
A full list of ingredients can be found in the recipe card below.
How To Make Grilled Shrimp Skewers
Just like so many of my recipes, these grilled shrimp skewers look impressive but could not be easier to make. A quick brush of olive oil, a hot grill, and that bold tomato anchovy butter melting over the top is all it takes to turn simple prawns into something truly special.
Step 1: Place the butter, anchovies, tomato paste, Calabrian chillies, parsley, garlic clove and pinch of salt into a food processor.
Step 2: Blend until everything is well combined.
Step 3: Place 4 – 6 shrimp onto a metal or wooden skewer. If using wooden skewers, soak them in water before using. Place the shrimp skewers onto a large tray and season with salt and pepper and drizzle the olive oil all over. Leave to sit while you prepare the tomato butter.
Step 4: Heat a grill / BBQ or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
Step 5: Place the cooked shrimp skewers onto a platter and brush with as much tomato butter as you like! Finish off with a sprinkling of fresh parsley, squeeze of lemon and serve immediately.
FAQ’s
The key is high heat and short cooking time. Prawns only need 2–3 minutes per side. Overcooking is what makes them rubbery, so as soon as they turn opaque and curl slightly, they’re ready.
Yes! The tomato butter can be made up to 3 days in advance and stored in the fridge. Simply bring it back to room temperature before brushing over the hot grilled prawns so it melts beautifully.
Absolutely. Just make sure they are fully thawed and patted dry before grilling. Removing excess moisture helps them caramelise rather than steam on the barbecue.
Not at all. Anchovies melt into the butter and create a deep savoury flavour without an overpowering fish taste. They simply enhance the sweetness of the prawns and the richness of the tomato paste.
Yes. A grill pan or heavy skillet over high heat works perfectly. You can even cook them under a hot oven grill (broiler) for similar caramelised results.
How To Serve
These grilled shrimp skewers are incredibly versatile and can be served as a simple starter or as part of a full Mediterranean-style feast. Here’s how I love to serve them:
- With crusty bread – Brush extra tomato butter over the top and serve with warm sourdough or focaccia to mop up every last drop. (My no knead focaccia would be perfect here.)
- Alongside Spanish garlic prawns – If you’re hosting, pair these with my Spanish garlic prawns for a seafood spread that feels straight out of a seaside tapas bar. You can also use the leftover prawn oil from this recipe to marinate your prawn skewers!
- With garlic rice or lemony orzo – A fluffy, olive oil–drizzled rice or my lemony orzo makes this feel like a complete, satisfying meal.
- With a big Mediterranean salad – Think tomatoes, cucumber, olives, herbs and plenty of olive oil. Something fresh to balance that rich butter.
- As part of a seafood feast – Add my creamy prawn and saffron spaghetti or another one of my favourite seafood pastas and you have the ultimate garlic girl dinner party menu.
How To Store
- Refrigerate the prawns – Store any leftover grilled prawns in an airtight container in the fridge for up to 2 days. They’re best enjoyed fresh, but still delicious the next day.
- You will have extra tomato butter – We’re making a generous batch on purpose. Store it in a sealed jar or roll it into a log using baking paper and refrigerate for up to 5 days.
- Freeze the butter – The tomato anchovy butter freezes beautifully for up to 2 months. Slice off coins whenever you need a flavour boost.
- Reheat gently – Warm prawns briefly in a hot pan for 1–2 minutes only, or let them come to room temperature. Avoid overcooking.
- Use that butter everywhere – Melt it over steak, toss through hot pasta, brush onto corn, stir into rice, or spread over grilled sourdough. It’s liquid gold and far too good to waste
More Seafood Dishes To Love!
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Grilled Shrimp Skewers with Tomato Butter (BBQ Prawns)
Equipment
- 6 wooden or metal skewers
Ingredients
- 1 lb shrimp / prawns, peeled and de-veined
- 1 tbsp olive oil
- 6 tbsp butter
- 4 anchovy fillets, roughly chopped
- 1 tbsp tomato paste
- 1 tsp Calabrian chilli
- 1/4 cup parsley, roughly chopped
- 1 garlic clove, peeled
- salt and pepper
- 1/2 lemon, optional
Instructions
- Marinate shrimp: Place 4 – 6 shrimp onto a metal or wooden skewer. If using wooden skewers, soak them in water before using. Place the shrimp skewers onto a large tray and season with salt and pepper and drizzle the olive oil all over. Leave to sit while you prepare the tomato butter.
- Tomato butter: Place the butter, anchovies, tomato paste, Calabrian chillies, parsley, garlic clove and pinch of salt into a food processor. Blend until everything is well combined.
- Grill shrimp: Heat a grill / BBQ or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
- Brush with butter: Place the cooked shrimp skewers onto a platter and brush with as much tomato butter as you like! Finish off with a sprinkling of fresh parsley, squeeze of lemon and serve immediately.
Notes
- Use large peeled prawns – I prefer peeled prawns for ease and presentation. Just make sure they’re large and raw so they stay juicy on the grill.
- Pat them dry – This is especially important with peeled prawns. Removing excess moisture helps them caramelise rather than steam.
- Don’t overcook – Prawns cook very quickly. As soon as they turn opaque and lightly charred, remove them from the heat. Overcooking will make them rubbery.
- High heat is key – A hot BBQ or grill pan gives you that beautiful char and slight smokiness that makes this dish so special.
- Make the butter ahead – The tomato anchovy butter can be made in advance. Bring it back to room temperature before brushing over the hot prawns so it melts instantly.
- You will have extra butter – This recipe intentionally makes a generous batch. Use leftovers on steak, corn, grilled sourdough, roasted vegetables or toss through hot pasta. It’s too good to waste.
- Adjust the heat – Calabrian chillies add a gentle warmth. Add more or less depending on your spice preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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