Grilled Tiger Prawns, Cervejaria Style: A Taste of Coastal Portugal at Home
If you’ve ever wandered into a bustling cervejaria (Portuguese beer hall), chances are you’ve caught the aroma of something truly special sizzling on the grill—tiger prawns, kissed with olive oil, garlic, a squeeze of lemon, and melted butter. These crustaceans, grilled to smoky perfection, are a staple in Portugal’s coastal cuisine and an absolute showstopper on the plate. Let’s dive into what makes Grilled Tiger Prawns Cervejaria Style shine, how to replicate it at home, and what to pour in your glass alongside it.
Our family loves a good cervejaria in Lisbon or marisqueira along the coast from Cascais to Ericeira. At these restaurants fresh seafood is the star of the show and we love to try the grilled tiger prawns everywhere we go. The dish is simple, but the execution is key and a little garlic butter on the side is truly excellent.
A few of our favorite Cervejarias and Mariqueiras in Portugal are:
- Ribas Marisqueira in Ericeira
- Restaurante Azenhas do Mar in Azenhas do Mar
- Buzio in Praia das Macas
- Bar do Fundo in Praia Grande
- Restaurante da Adraga in Praia da Adraga
- Furnas do Guincho in Cascais
- Cascais Entráguas in Cascais
- Mar do Inferno in Cascais
- Cervejaria Ramiro in Lisbon (not to be missed!)
What Are Tiger Prawns
Tiger prawns are large, striped crustaceans with a meaty texture and slightly sweet flavor. They’re known for their dramatic size and bold striping—hence the name—and are prized in cuisines around the world. When grilled, they develop a deep, charred flavor that plays beautifully against the richness of their flesh.
Look for black tiger prawns or giant tiger prawns (Penaeus monodon) if possible. They’re commonly found fresh or frozen at fish markets and higher-end grocery stores. When buying, aim for shell-on varieties—keeping the shell intact helps lock in moisture and adds incredible depth when grilling.
Looking for a little more spice with your tiger prawns check out our Gambas Mozambique / Portuguese Grilled Prawns
Equipment You’ll Need
Grilling tiger prawns cervejaria style doesn’t require much, but the right tools make a big difference.
- Grill or Grill Pan: An outdoor charcoal or gas grill gives you the most authentic flavor, especially if you get a little char. A stovetop grill pan or cast-iron skillet also works fine for indoor cooking.
- Tongs: Essential for managing the prawns while cooking.
- Basting Brush: For applying garlicky olive oil during grilling.
- Marinade Bowl or Bag: To prep the prawns beforehand.
Optional but ideal:
- Metal Skewer: inserting the skewer through each half of the tiger prawns will prevent curling as the prawn cooks. We did not use this in our cooking process and they prawn turned out delicious.
- Serving platter: Bonus points if it’s ceramic and rustic, for that tavern-in-Portugal vibe.
Wine Pairings
While cervejarias are better known for cold beer (and that’s always a good option), tiger prawns pair wonderfully with a chilled glass of white wine. Here are a few perfect matches:
- Vinho Verde – Crisp, lightly effervescent, and citrusy. The classic Portuguese pairing.
- Albariño – Bright acidity and stone fruit notes that complement the prawns’ sweetness.
- Sauvignon Blanc – Especially from coastal regions like Sancerre or Marlborough, with zippy citrus and herbal hints.
- Chablis – A clean, mineral-driven Chardonnay that echoes the grilled, saline flavors.
Final Tips
- Don’t overcook: Tiger prawns cook quickly and can get rubbery if left too long.
- Shells on, always: They deliver flavor and protect the meat from drying out.
- Scale it up: These make an impressive centerpiece for a dinner party. Pair with crusty bread, a simple tomato salad, and more wine.
Grilled tiger prawns, cervejaria style, bring a touch of coastal Portugal to your backyard or stovetop. With just a few ingredients and a hot grill, you’ll be savoring smoky, garlicky seafood that tastes like summer on a plate.
Grilled Tiger Prawns, Cervejaria Style
Ingredients
- 1 tiger prawn, ~1 pound / 500g
- 2 tbsp butter
- 2 garlic cloves, minced
- sea salt, to taste
- olive oil
- lemon, a squeeze or two
Equipment
- grill Gas or charcoal
- tongs
- small saute pan
- basting brush optional
- 2 metal skewer optional
- whisk or spoon
Instructions
Grilling the Tiger Prawn
Split the tiger prawn with a sharp knife through the bottom of the prawn, taking care not to cut through the top.
You will want to keep any of the orange row.- Heat a grill to a temp above 400F/200C.
- Once the grill is at temp season the tiger prawn with a few pinches of salt. Drizzle olive oil over the prawn and spread with your hands or a basting brush.
- If you desire a cooked tiger prawn that does not curl up, use the option metal skewers and insert the skewer through the meat of the tiger prawn from top to bottom.
- Place the tiger prawn on the grill over a hot part of the grill, shell side down.
Grill for approximately 7 minutes. The tiger prawn will firm up and turn opaque white as it cooks. We are aiming for a light char on the shell, so move the tiger prawn over cooler or hotter parts of the grill as needed to manage this.- After the tiger prawn has cooked through pull the tiger prawn off of the grill and onto a serving platter.
- If any of the orange row falls out of the shell add it to the butter sauce and stir it in for a more intense seafood flavor.
Garlic Butter Sauce
- Place a small saute pan on the stove top or grill and heat over medium-low heat.
- Add the 2 tbsp of butter and melt.
- Once melted add the garlic.
- Cook the butter with the garlic for 10 minutes. Lower the temp if needed so that the garlic does not brown.
- After 10 minutes add a squeeze or two of lemon and stir with a whisk or spoon to combine.
Serving Grilled Tiger Prawn Cervejaria Style
Plate the prawn onto a plate and spoon the butter sauce over top of the tiger prawn. Pair with rice, fries, chips, or your favorite side.
