Best 15 Grilled Prawns Recipes

GRILLED GIANT PRAWNS WITH LEMON AND BASIL

Steps:

• Wash prawns and pat dry. Using kitchen shears, snip down the centre back of each shell to the tail. Do not remove the shell. With a sharp knife, cut a deep slit lengthwise down the centre of the meat, but do not cut all the way through to the legs. Remove the vein. With a microplane or fine grater zest one of the lemons. Slice the other lemon into wedges and set aside for garnish. In a small bowl, toss the zest, basil, parsley and salt to combine. Add the garlic and canola oil, then crush mixture with a fork to release the flavours. Divide the herb mixture into four equal portions and press into the slits of the four prawns. Grill prawns over medium heat until the shells turn pink and the meat becomes opaque. Take care not to let the shells burn. Serve with lemon wedges.

GRILLED SPOT PRAWNS

Steps:

• Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
• Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
• Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
• Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.

GRILLED LEMON PRAWNS

Steps:

• In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well.
• Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.
• Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges.

GRILLED PRAWNS WITH A SPICY PEANUT-LIME VINAIGRETTE

Steps:

• Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
• Preheat a grill for medium-high heat.
• Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. While processing, slowly pour in the peanut oil; process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
• Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.

DELICIOUS GRILLED PRAWNS

Steps:

• Wash and devein prawns but retain the shell. Retaining the shell makes it more tasty. Dry prawns well.
• Melt butter and add the garlic to to it; mix well.
• Add rest of the ingredients to butter mixture except prawns.
• Marinate the prawns in HALF of this marinade for several hours. 2-4hrs is sufficient. (I sometimes add all the sauce if I want it saucy).
• Place prawns in oven tray and grill till done on 180°C tossing them at intervals.
• Heat the rest of the marinade until thickens into a sauce pour some of the sauce over the grilling prawns and use the rest as a dipping sauce for prawns. Serve hot. Serve with savoury rice and a salad. You can also substitute prawns with shrimp.

VIETNAMESE GRILLED SUGARCANE PRAWNS

Steps:

• Heat the oil in a small saucepan over moderate heat.
• Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer onion mixture (not the juice) to a bowl and add the egg white, fish sauce, salt, sugar, garlic, white pepper, cornstarch and baking powder.
• Add the shrimp and toss well.
• Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl, scraping the work bowl clean.
• Stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.)
• Quarter the sugarcane pieces lengthwise, or halve them if they're small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of the sugarcane on top and mold the paste around it. (The paste should be about 1/4 inch thick and about 2 1/2 inches long).
• Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate.
• Repeat with the remaining sugarcane and paste.
• Oil a steamer basket and place the sugarcane sticks in a single layer.
• Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point.
• To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges.
• Serve immediately with accompaniments as described above.

BARBECUED GRILLED LOBSTER AND PRAWNS

Steps:

• For the Lime Chile Coriander Butter: Mix together the coriander, garlic, lime zest and juice, chile and butter until combined. Scrape into a small ramekin and refrigerate until ready to serve.
• For the lobster: Preheat grill over medium-high heat and lightly oil the grates.
• To kill the lobsters humanely, set each of them side by side on a board in front of you, claws facing towards the right. On top of the lobster shell, you'll see a cross shape just below the head. Stick the point of a sharp, heavy knife at the cross and push it through to the board. The lobster will be killed instantly. Afterwards, take the knife and slice down the middle of the lobster, lengthwise. Repeat with the second lobster.
• Look at the insides of the lobsters. Remove and discard what you see in the sac behind the eyes, then you will see the little pale-colored claws. Pull those from the shells, and discard them as well. Remove, and reserve the green stuff, which, despite appearances, is a delicacy called the tomalley, the lobster liver. Cook's Note: You'll need to saute the tomalley gently if you want to eat it, as it will simply burn on the barbecue or griddle. Treat similarly any coral sac you may find, as this is the lobster roe.
• Remove the claws as they cook since they coagulate at different rates compared to the rest of the lobster. Crack them open by hitting them with a sharp knife to help the heat penetrate the flesh. Place the lobster claws on the searing-hot grill, and cook for 6 minutes, then turn and add the lobster halves, cut-side down, to the grill. Cook the halves for 3 minutes, then turn them, and cook for another 2 minutes. The claws take another 6 minutes on their second side, so the pieces should be ready at the same time.
• If you are using a griddle, get your griddle pan as hot as possible, and paint the lobsters with oil before setting them in the pan. The cooking times will be the same. The lobster will turn from bluish-black to bright orange when cooked. Serve the finished product with lemon or lime wedges.
• For the prawns:
• Mix together the oil, vinegar, garlic, parsley, and adjust the seasonings with salt, and black pepper. Pull the heads from the prawns and remove the little legs.
• Cook's note: You can either discard these trimmings or use them to make fish stock.
• With a sharp knife, make a shallow cut down the back of each prawn and, with your finger or a cocktail stick, discard the black vein. Add the tails to the oil and vinegar mixture, cover, and leave them to marinate in the refrigerator for about 1 hour. Meanwhile, if you intend to cook the prawns on wooden skewers, soak the skewers in cold water while the prawns marinate to prevent the skewers from burning on the grill.
• Preheat the broiler or preheat a griddle on medium-high heat.
• Remove the prawns from their marinade, and cook them either on the soaked wooden skewers on a very hot grill or under a hot broiler. Alternatively, grill them in a searing griddle pan. In either case, the prawns should cook for 3 minutes per side, and baste them with the marinade throughout the process. Serve the prawns or shrimp with lemon or lime wedges.

GRILLED PRAWNS

Steps:

• Mix the onion and garlic with peanut oil.
• Add the prawns and toss to coat.
• Leave to marinate for at least three hours or overnight.
• Grill, barbecue or broil the prawns for about 5 minutes, turning once.
• Whisk together the remaining ingredients to make the sauce and pour it into a small sauce bowl, placed at the center of the platter of prawns.

GRILLED PRAWNS WITH SPICY FRESH PEPPER SAUCE

Steps:

• Mix together all of the sauce ingredients in a medium bowl, cover, and let sit at room temperature for at least 1 hour and up to 2 hours before serving.
• Heat your grill to high.
• Toss the prawns with the oil in a bowl and season with the salt and pepper. Grill the prawns for 2 to 3 minutes per side, or until just cooked through. Remove to a platter and immediately spoon the sauce over shrimp with a slotted spoon. Serve hot.

GRILLED PRAWNS WITH RAW SAUCE

Steps:

• Make the sauce by combining all the ingredients (except the prawns!) and grinding them into a paste. Put the prawns on the skewers and brush with sauce. Grill until done (they should lose their translucent color), about 3-4 minutes on each side. Serve with extra sauce on the side.

GRILLED PRAWNS WITH CAPER TZATZIKI

Steps:

• Preheat a stove top grill pan to high heat.
• In a small bowl, stir together the yogurt, capers, shallots, and season with salt and pepper, to taste. Let stand to allow flavors to mingle.
• Cut a deep slit about 1/2-inch long in the bottom third of the shrimp, without cutting all the way through. This will allow the shrimp to butterfly open at the ends as they cook. Toss the prawns with oil and season well with salt and pepper. Grill the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side.
• To serve, put a dollop of yogurt sauce on a serving plate; stand the shrimp upright with their tails touching around the yogurt. These are terrific with a small salad, rice, or pasta on the side.

GRILLED PRAWNS WITH CILANTRO AND GINGER SAUCE

Steps:

• Preheat the broiler or light a fire in an open grill.
• Peel prawns, discarding shells.
• Optional step: devein prawns using a small sharp knife to partially split the prawns lengthways and remove the fine digestive cord.
• Pat prawns dry with paper towels.
• Mix together the marinade ingredients. Add the prawns and set aside for 10 minutes.
• Mix sauce ingredients together and set aside.
• Place prawns on a baking tray big enough to fit under the broiler. Alternatively, cook them on a grill over gray coals.
• Cook the prawns for 3 minutes on one side, flip, and cook for 2 minutes on other side.
• Serve prawns with sauce.

TUNISIAN GRILLED PRAWNS

Steps:

• Clean and shell shrimp, leaving tails intact. Place in a single layer in a shallow flameproof dish.
• Place the remaining ingredients, apart from the lemon wedges, in a small mixing bowl and mix well then pour over the prawns, cover with clingfilm and leave to marinate for 20 minutes up to 2 hours, turning from time to time.
• Preheat the grill to hot then grill the prawns for 4-5 minutes until they turn pink , turning a few times during the cooking period and brushing with the marinade every time you turn them. Serve immediately garnished with the lemon wedges.

GRILLED PRAWNS WITH CAPER TZATZIKI

Steps:

• Preheat a stove top grill pan to high heat. In a small bowl, stir together the yogurt, capers, shallots, and season with salt and pepper, to taste. Let stand to allow flavors to mingle. Cut a deep slit about 1/2-inch long in the bottom third of the shrimp, without cutting all the way through. This will allow the shrimp to butterfly open at the ends as they cook. Toss the prawns with oil and season well with salt and pepper. Grill the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side. To serve, put a dollop of yogurt sauce on a serving plate; stand the shrimp upright with their tails touching around the yogurt.

GRILLED PRAWNS WITH HABANERO-TOASTED GARLIC VINAIGRETTE

Steps:

• Heat the grill to high or heat a grill pan over high heat.
• Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and immediately drizzle with the vinaigrette. Serve 5 prawns per person and garnish with thyme sprigs.
• Habanero-Toasted Garlic Vinaigrette:
• Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides.
• Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.