Spicy Barbecued Prawns

    21 mins

    So fast and easy to prepare, these prawns are great barbecued. And, weather not permitting, they work great under the grill, too.

    807 people made this

    Serves: 6 

    • 1 large clove garlic
    • 3 teaspoons coarse sea salt
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon paprika
    • 2 tablespoons (30ml) olive oil
    • 2 teaspoons (10ml) lemon juice
    • 1.125kg fresh large prawns, peeled and deveined
    • 8 wedges lemon, for garnish

    Prep:15min  ›  Cook:6min  ›  Ready in:21min 

    1. Preheat barbecue for medium heat.
    2. In a large bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. Add the prawns and toss until evenly coated.
    3. Lightly oil the grill hotplate. Cook prawns for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

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    Reviews in English (772)


    I really think the 1 tablespoon of salt is a misprint. I've used this recipe for years mincing the garlic with 1 teaspoon of salt and with that small change the recipe is a five star-er. Actually, a couple changes. I buy fresh frozen shrimp (split and deveined but NOT peeled) and thaw them in salted water (brine). Scientifically, this causes the protein in the shrimp to bind with the water and plumps them up. Leaving the shells on protects the delicate shrimp from the high heat of the grill and although it's a little work for your guests to peel their shrimp, it's finger lickin' good!  -  02 Jul 2006  (Review from Allrecipes US | Canada)


    The spices were just right for this recipe. It had a really good flavor. I did leave the shrimp in the garlic, salt, spice mixture to marinade for awhile and then I added the lemon juice shortly before cooking (if seafood is left in an acid for too long it can get mushy). Furthermore, I used my George Forman grill to cook the shrimp; it is winter and I was too lazy to stand in the garage with the regular grill. It only took about 2 minutes for the shrimp to cook. through.  -  23 Mar 2005  (Review from Allrecipes US | Canada)


    Very delicious and easy recipe. I made a few departures from the original. First, I did not put any caynne pepper (didn't have any at the time); then I added 1/2 tbsp salt, not a full tbsp. I minced 3 cloves of garlic instead of one and added an extra tbsp of olive oil. The proportions of the rest of the ingredients remained unchanged. The sauce was enough for 1 pound of shrimp, the salt and spice were just right. I cooked my shrimp in a broiler for 3 min on a foil covered lightly with cooking spray.  -  07 Oct 2002  (Review from Allrecipes US | Canada)