Barbecued Citrus Garlic Prawns

    Barbecued Citrus Garlic Prawns

    Barbecued Citrus Garlic Prawns

    (140)
    15min


    135 people made this

    About this recipe: This is an easy marinade for prawns, delicious and succulent cooked on the barbecue. I've also sautéed them with the marinade and used the sauce with pasta or just mopped it up with crusty bread!

    Ingredients
    Serves: 6 

    • 120 ml olive oil
    • 15 ml Dijon mustard
    • 3 cloves garlic, minced
    • 1 lemon, juiced
    • 1 orange, juiced
    • 0.9 g dried basil, or to taste
    • 30 ml white wine (optional)
    • 30 tiger prawns, peeled and deveined

    Directions
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
    2. Heat barbecue to high heat.
    3. Thread prawns onto skewers and cook on barbecue for 3 to 5 minutes, turning once, until they turn pink.
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    Reviews and ratings
    Global ratings:
    (140)

    Reviews in English (134)

    by
    184

    I actually marinated the prawns, then sauteed them in butter and garlic. Afterwards, I reduced the marinade and put on angel hair pasta. It was excellent.  -  24 Jul 2004  (Review from Allrecipes US | Canada)

    by
    142

    This was FANTASTIC! I tweeked it a little. I added three heaped tbsp of dijonnaise mustard (DIJON/MAYONNAISSE), melted butter, and twice the amt of garlic into the marinade. Marinated it for one hour. Instead of grilling them i poured the marinade into a shallow pan, took the sauce up to the boil and then stirred in the rest of the prawns until cooked! The sauce was great served with freshly baked rolls.  -  25 Mar 2006  (Review from Allrecipes US | Canada)

    by
    75

    I'm not sure why there aren't any other reviews for this recipe. It was very good. Maybe some people are turned off by the term prawn. Anyway, it is a good recipe that both my family and friends enjoyed on Father's Day. Thanks.  -  15 Jun 2003  (Review from Allrecipes US | Canada)

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