Cajun Spot Prawns with Garlic and Lemon

Grilled Cajun Peel and Eat Spot Prawns

Spot prawns are a prized seasonal treat—often one of the priciest shellfish at market and a real joy to harvest if you have the chance. These prawns range from Southern California to Alaska’s Aleutian Islands and are also found across the North Pacific, including the Sea of Japan and the Korea Strait. In the Pacific Northwest, we harvest them in places like Puget Sound and the Strait of Juan de Fuca.

If fresh spot prawns aren’t available where you are, this method works beautifully with other prawns or shrimp. The technique emphasizes quick cooking and vibrant flavor so you get tender, juicy seafood every time.

Are prawns and shrimp the same thing?

Biologically, prawns and shrimp have differences in gill structure and body shape, but for cooking they behave very similarly. Both cook quickly, benefit from high-heat searing or grilling, and are excellent carriers of bold flavors like garlic, butter, lemon, and Cajun seasoning.

Tips for handling and processing spot prawns

Spot prawns require careful handling to preserve the delicate texture of the meat. If they are not kept cold and processed properly, the flesh can become soft or mushy when cooked. Follow these steps for the best results.

1. Keep prawns cold: Immediately chill your catch in a cooler with ice or in seawater with ice. Rapid chilling preserves texture and flavor.
2. Remove the heads: Hold the body firmly and twist the head to pull it away cleanly; this helps reduce enzymatic breakdown of the meat.
3. Devein: Make a shallow incision along the back and remove the dark vein. This step is mostly for cleanliness rather than flavor.
4. Rinse gently: Use cold running water to remove any sand or debris, then drain well.
5. Store properly: If you’ll eat them within a day, keep prawns in the refrigerator in a covered container with a damp paper towel. Otherwise, freeze promptly in airtight bags to preserve quality.

Because spot prawns are highly perishable, plan to cook them within a day or two of harvesting for the best texture. If you can’t cook them right away, freezing is the safest option to keep them tasting fresh.

Recipe shopping list

Here are the basic ingredients you’ll need. For precise measurements, refer to the recipe card below.

• Spot prawns (or your preferred prawns/shrimp)
• Salted butter
• Garlic
• Cajun seasoning blend
• Lemon juice
• Amber beer (or substitute with light beer or broth)

How to make this recipe (overview)

This overview shows the main steps. Use the full recipe card below for exact amounts and timings.

1. Preheat: Heat your pellet grill to around 375°F and place a grill-safe, high-sided baking dish on the grate while the grill warms.
2. Make the sauce: Melt butter in the pan, then add minced garlic, Cajun seasoning, lemon juice, and beer. Let the mixture come to a simmer so flavors meld.
3. Add the prawns: Add cleaned, head-off prawns (shell-on) to the bubbling sauce and stir to coat. Cook 5–6 minutes, stir and flip, then cook until prawns reach an internal temperature of about 120°F and are opaque and firm.
4. Serve: Remove from the grill and serve hot—this is a hands-on, peel-and-eat dish best enjoyed immediately.

Recipe FAQ

Serve this with

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