Lemon and Ginger Barbecued Prawns

    2 hours 26 mins

    These skewered prawns with a hint of sesame, lemon and ginger are wonderful for entertaining. Try not to marinade for any longer than 2 hours before barbecuing.

    181 people made this

    Serves: 9 

    • 125ml (1/2 cup) olive oil
    • 2 teaspoons sesame oil
    • 3 tablespoons lemon juice
    • 1 onion, chopped
    • 2 cloves garlic, peeled
    • 1-2 tablespoons grated ginger
    • handful fresh coriander
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1.5Kg raw king prawns, peeled and deveined
    • skewers

    Prep:20min  ›  Cook:6min  ›  Extra time:2hr  ›  Ready in:2hr26min 

    1. In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, coriander, paprika, salt and pepper until smooth.
    2. Reserve a small amount for basting. Pour the remaining mixture into a dish, add prawns, and stir to coat. Cover, and refrigerate for 2 hours.
    3. Preheat barbecue for medium heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard marinade.
    4. Lightly oil barbecue cooking grill hotplate. Barbecue prawns for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.

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    Reviews in English (148)


    First off, I cut the recipe in half as I only had 1 1/2 lbs. of 16/20 size shrimp. Not quite sure why this was titled Lemon Ginger Shrimp as neither flavor stood out. Instead this marinade was a GREAT fusion of flavors. The best I've tried in a very long time! Instead of skewering them, I grilled the shrimp in a Brookstone Quick Release BBQ Skillet ...This is a shallow, nonstick grilling skillet with plenty of small holes to let that great grilled flavor through! To me, the ingredients really said 'green onion/scallion' and not regular onion so that's what I used. I marinated the shrimp for 5 hours. Our family's only problem was that there wasn't nearly enough of them, and there were only 3 of us for dinner! Absolutely outstanding flavor with that hint of grilled smokiness to them. Can't wait to make it again!  -  29 Mar 2006  (Review from Allrecipes US | Canada)


    To die for!! I was lazy on this one - I didn't feel like chopping an onion, so I used 2 Tbl. minced (dry) onions, and didn't puree the ingredients. I wouldn't change a thing next time! I also pan-fried my shrimp instead of grilling - cooked about 2 minutes on each side, on med. high heat. The second time I made this, I marinated overnight. Although the flavor was wonderful, it made the shrimp turn a little mushy, so I won't do that again. Thanks so much for the recipe!  -  21 Sep 2003  (Review from Allrecipes US | Canada)


    Great recipe. Quick to make. I added 1/4 cup of bourbon whisky to the marinade to add some more zip. It was delicious. I will be sharing this recipe with others. Thanks, Zuzka!  -  26 Jun 2001  (Review from Allrecipes US | Canada)