BBQ Grilled Prawns Recipe

Of all the quintessential summer sounds, the sizzle of food hitting a hot barbecue grill has to be one of the most universally loved. In our house, that sound is often followed by the incredible aroma of garlic, lemon, and chilli infusing the smoky air. The recipe that creates this magic is for these BBQ Grilled Prawns, a dish that has become the undisputed champion of our summer gatherings. The first time I made these, following Jess Bunn’s brilliantly simple guide, I was floored. How could something with just five main ingredients, ready in 30 minutes, taste so complex and deeply satisfying? My family, initially just milling around the garden, were drawn to the BBQ like moths to a flame, their questions of “what’s for dinner?” quickly turning into “is it ready yet?!”

What makes this recipe a recurring star on our menu is its perfect balance. The prawns, grilled in their shells, become incredibly juicy and infused with a subtle smokiness that you can only get from real charcoal. The marinade, a vibrant concoction of fiery chilli, pungent garlic, and zesty lemon, doesn’t just coat the prawns; it becomes a spectacular sauce that begs to be mopped up with a chunk of fresh, crusty bread. It’s a recipe that’s both rustic and elegant, equally at home at a casual backyard cookout or as a stunning appetizer for a more formal dinner party. It’s healthy, gluten-free, and proves that the most memorable meals are often the simplest. This isn’t just a recipe; it’s an experience—a celebration of fire, flavour, and the joy of easy summer entertaining.

Ingredients

The beauty of this recipe lies in its simplicity and the power of its few, high-quality ingredients. While the list is short, understanding the role of each component will help you elevate the dish from great to absolutely unforgettable.

A Closer Look at Your 5 Key Ingredients

• Large Prawns (8, prepared with shells on but vein removed): The star of the show. Using large prawns (like King Prawns or Tiger Prawns) is essential as they can withstand the high heat of the barbecue without overcooking too quickly. Keeping the shells on is a non-negotiable tip for maximum flavour. The shell acts as a protective barrier, steaming the prawn meat inside and keeping it succulent and juicy. It also locks in the marinade and imparts a deeper, more complex seafood flavour when charred on the grill. Ensure they are properly deveined, which removes the gritty intestinal tract.
• Garlic (2 cloves): Fresh garlic is paramount here. The sharp, pungent bite of freshly grated or minced garlic mellows beautifully when gently fried in the olive oil, infusing the entire sauce with its aromatic and savoury character. Avoid pre-minced jarred garlic, as it often has a muted, slightly acidic taste that won’t provide the same fresh punch.
• Chillies (1–2): This is your heat control. The recipe calls for one to two, which provides a pleasant, warming kick. For a milder flavour, use a larger, fleshier red chilli and be sure to remove the seeds and the white membrane, where most of the heat resides. For a fiery experience, use a smaller variety like a Bird’s Eye chilli and leave the seeds in. The goal is a heat that complements, not overpowers, the sweetness of the prawns.
• Fresh Parsley (1 Tbsp / 2g): This adds a burst of fresh, clean, and slightly peppery flavour that cuts through the richness of the olive oil and the heat of the chilli. It brings a vibrant green colour and a touch of herbaceous brightness to the finished dish. Flat-leaf (Italian) parsley is generally preferred for its more robust flavour, but curly parsley will also work.
• Lemon (1, for juice and zest): The lemon performs two critical jobs. The zest, which is the fragrant outer yellow skin, is packed with essential oils and provides an intense, aromatic lemon perfume without adding too much sourness. The juice provides the bright, acidic tang that balances the flavours and cuts through the richness, making the entire dish feel lighter and more vibrant.

From Your Pantry

• Olive Oil (1/3 cup): Use a good quality extra virgin olive oil if you can. It forms the base of the sauce and carries all the flavours. Its fruity, peppery notes are the perfect partner for the other ingredients.
• Salt & Pepper (to taste): Essential for seasoning. A good pinch of sea salt and freshly cracked black pepper will enhance all the other flavours and bring the dish to life.

Optional but Highly Recommended

• Fresh Lemon Wedges: Serving with extra lemon wedges allows your guests to add another squeeze of fresh, zesty juice right before eating, brightening the flavours even further.
• Fresh Crusty Bread: This is almost not optional! A good sourdough, baguette, or ciabatta is the perfect vessel for mopping up every last drop of that incredible garlic, lemon, and chilli-infused olive oil at the bottom of the plate.

For the Barbecue

• Firelighters, Charcoal, Matches/Lighter: These are the tools for creating the authentic, smoky flavour that defines this dish. Using lump wood charcoal will give you a cleaner, more natural smoky taste compared to briquettes.
• Glass of Water: A simple but effective tool for managing your fire and taming any unexpected, aggressive flare-ups.

Instructions

Follow these steps carefully to ensure your prawns are perfectly cooked—charred on the outside, succulent and juicy on the inside, and bursting with flavour.

1. Ignite the Fire (Approx. 15-20 minutes before cooking): Begin by establishing your heat source. Place two or three firelighters on the bottom charcoal grate of your barbecue. Light them and then carefully pile your charcoal on top, creating a pyramid shape directly over the flames. This concentrated pile will help the coals ignite each other and create a strong, central heat source perfect for searing. Leave the lid off and let the fire breathe.
2. Craft the Flavour-Packed Sauce: While the BBQ is coming up to temperature, you can prepare the all-important sauce. In a small saucepan, pour in the 1/3 cup of olive oil. Using a microplane or the fine side of a box grater, grate the two cloves of garlic directly into the oil. Finely slice your chillies—adjusting the amount and seed-content based on your heat preference—and add them to the pan. Place the saucepan over a medium heat on your stovetop. Fry the mixture gently for about 2 minutes. You’re not looking to brown or crisp the garlic; the goal is to soften it and infuse its flavour into the oil. You’ll know it’s ready when the garlic is fragrant and the raw “bite” is gone. Add the zest and juice of one lemon and stir. Let it cook for another 30 seconds, then remove from the heat.
3. Marinate the Prawns: Place your prepared, deveined prawns in a bowl. Pour half of the warm garlic and chilli oil mixture over them. It’s crucial to reserve the other half for later. Using your hands or a spoon, gently toss the prawns in the marinade. Take a moment to lift the shells slightly and massage some of the oil, garlic, and chilli underneath. This ensures the flavour penetrates the meat directly, not just the shell. Set aside to marinate while your barbecue gets ready; 15 minutes is all they need.
4. Check Your Coals: Your barbecue is ready for cooking when the charcoal is no longer black or flaming but has transformed into a bed of glowing embers covered in a layer of fine, white ash. This indicates an intense, even heat. Place your clean cooking grill over the hot coals to heat up for a minute or two.
5. Grill to Perfection: Carefully place the marinated prawns directly onto the hot grill. You should hear an immediate, loud sizzle—this is the sound of a perfect sear. The high heat will char the shells slightly, adding that signature smoky flavour. As the olive oil from the marinade drips onto the hot coals, flames may leap up. This is normal and part of the BBQ process! However, you don’t want the prawns to be constantly engulfed in an inferno. If the flames become too large and threaten to burn the prawns, use your fingertips to sprinkle a little water from your glass directly onto the flare-up to calm it down.
6. The Flip and Finish: Prawns cook incredibly fast. After about 45 seconds to 1 minute, the underside of the prawns should be a vibrant pinky-orange and nicely charred in spots. Use tongs to flip each prawn and cook for another 45-60 seconds on the other side. The prawns are perfectly cooked when the shells are entirely pink-orange and the meat, visible where the vein was removed, has turned from translucent grey to an opaque, pearly white. Do not overcook them, or they will become tough and rubbery.
7. Sauce and Serve Immediately: As soon as they are cooked, remove the prawns from the grill and place them onto a clean serving platter. Immediately pour the reserved half of the warm garlic, lemon, and chilli sauce over the hot prawns. The heat from the prawns will sizzle the sauce, releasing a final, incredible wave of aroma. Toss gently to coat, sprinkle with the fresh parsley, and serve right away.

Nutrition Facts

• Servings: 2
• Calories per serving (estimated): Approximately 425 kcal

Disclaimer: This is an estimated nutritional value. The final calorie count can vary based on the exact size of the prawns and the type of bread served alongside. The majority of the calories come from the heart-healthy monounsaturated fats in the olive oil.

Preparation Time

This dish is celebrated for its speed and efficiency, making it a perfect weeknight treat or a low-stress option for entertaining.

• Preparation Time: 15 minutes (Includes deveining prawns, making the sauce)
• Cooking Time: 15 minutes (Includes heating the BBQ and grilling the prawns)
• Total Time: 30 minutes

How to Serve

Serving these prawns is all about celebrating the sauce and the interactive, hands-on experience of eating them. Here are a few ways to present this stunning dish:

• The Classic Platter (Family Style):
  • Arrange the hot, saucy prawns on a large, rustic platter.
  • Tuck fresh lemon wedges around the edges for squeezing.
  • Sprinkle generously with the chopped fresh parsley for a vibrant colour contrast.
  • Serve with a basket of warm, thickly sliced crusty bread on the side. Encourage everyone to use the bread to soak up the delicious, flavour-infused oil left on the platter.
• As a Main Course:
  • Transform this dish into a more substantial meal by serving it with complementary sides.
  • With a Salad: A simple arugula and parmesan salad with a light vinaigrette, or a zesty Mediterranean couscous salad with cucumber, tomatoes, and feta.
  • With Grilled Vegetables: The grill is already hot, so throw on some asparagus spears, sliced zucchini, or corn on the cob.
  • With Grains or Potatoes: Serve over a bed of fluffy quinoa, or alongside some crispy roasted baby potatoes.
• As an Elegant Appetizer:
  • For a party or gathering, serve the prawns on a platter with small forks and plenty of napkins.
  • Provide a small bowl for the discarded shells to keep things tidy.
• Drink Pairings:
  • Wine: The zesty, spicy, and garlicky notes pair beautifully with a crisp, high-acid white wine. A Sauvignon Blanc, Pinot Grigio, or a dry Rosé would be perfect.
  • Beer: A cold, crisp lager or a citrusy Pale Ale will cut through the richness and complement the smoky char from the barbecue.

Additional Tips for Prawn Perfection

1. The Secret to Juicy Prawns is a Quick Cook: This is the golden rule of cooking prawns. They go from perfectly cooked to rubbery in a matter of seconds. Watch them closely on the grill. The visual cues—colour changing from grey to pink, and the shape curling from straight into a “C”—are your best indicators. A prawn that has curled into a tight “O” is overcooked.
2. To Shell or Not to Shell?: While this recipe calls for shell-on, you might wonder why. The shell protects the delicate prawn meat from the fierce heat, essentially steaming it while the outside gets a smoky char. It also adds an immense amount of flavour. If you absolutely must use shell-off prawns, reduce the cooking time significantly (perhaps 30-45 seconds per side) and be extra vigilant.
3. The Skewer Solution: To prevent the tragedy of a prawn falling through the grill grates and to make flipping a breeze, thread the prawns onto skewers. If using wooden or bamboo skewers, be sure to soak them in water for at least 30 minutes beforehand to prevent them from burning to a crisp on the hot grill. You can thread them through the head and tail to keep them straight.
4. Mastering the Marinade: The marinade is acidic due to the lemon juice. Acid can “cook” seafood if left for too long (a process known as ceviche). For this reason, don’t marinate the prawns for more than 30 minutes. The 15-20 minutes it takes for your barbecue to get hot is the perfect amount of time for the flavours to penetrate without compromising the texture of the prawn meat.
5. Create a Two-Zone Fire for Control: For even more control over your cooking, consider setting up a two-zone fire. Pile all the hot coals to one side of the barbecue. This creates a very hot direct-heat zone for searing the prawns, and a cooler indirect-heat zone on the other side. You can sear the prawns on the hot side and then move them to the cool side to finish cooking through without burning if they are browning too quickly.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen prawns for this recipe?
A: Absolutely! Frozen prawns are often a convenient and high-quality option, as they are typically frozen at sea shortly after being caught. The key is to thaw them properly. The best method is to place them in a colander in the refrigerator overnight. For a quicker method, place the frozen prawns in a sealed bag and submerge them in a bowl of cold water for 20-30 minutes, or place them in a colander and run cold water over them until thawed. Once thawed, pat them thoroughly dry with paper towels. Removing excess moisture is crucial for getting a good sear on the grill.

Q2: I don’t have a charcoal barbecue. Can I cook these on a gas grill or in a pan?
A: Yes, you can adapt this recipe for other cooking methods, though you will miss the signature smoky flavour from the charcoal.

• For a Gas Grill: Preheat your grill to a medium-high heat (around 200-230°C or 400-450°F). Cook the prawns directly on the grates for 1-2 minutes per side, until pink and opaque.
• For a Stovetop Pan: Use a heavy-bottomed skillet or a cast-iron griddle pan. Heat the pan over a high heat and add a tablespoon of olive oil. Once the oil is shimmering, add the prawns in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side.

Q3: How do I know for sure when my prawns are perfectly cooked?
A: There are three key indicators to look for. First, colour: raw prawns are typically a translucent grey; they are cooked when they turn an opaque pearly white with pink or orange accents. Second, shape: a raw prawn is relatively straight. As it cooks, it will curl into a “C” shape. This is the sign of a perfectly cooked prawn. If it curls into a tight “O” shape, it is overcooked. Third, texture: a perfectly cooked prawn will be firm to the touch but with a slight spring. If it’s mushy, it’s undercooked; if it’s hard and rubbery, it’s overcooked.

Q4: This recipe seems a bit spicy. How can I adjust the heat level?
A: You have complete control over the spice level. The heat in a chilli pepper is concentrated in the seeds and the white membrane (the pith). To make the dish milder, use only one chilli and be sure to scrape out all the seeds and the membrane before finely slicing the flesh. You can also use a milder variety of chilli, like a common long red chilli. To make it spicier, you can add more chillies, leave the seeds in, or use a hotter variety like a Bird’s Eye or even a Habanero if you’re feeling adventurous.

Q5: What is the easiest way to devein a prawn while keeping the shell on?
A: Deveining with the shell on is simple with the right technique. Take a small, sharp pair of kitchen scissors and snip down the centre of the back of the shell, from the head to the tail. Be careful to only cut through the shell and not too deep into the meat. This will expose the dark “vein” (which is the digestive tract). You can then use the tip of your knife or a toothpick to lift out the vein and pull it away. Once the vein is removed, you can easily rinse the prawn and proceed with the recipe. This method also creates a perfect channel for the marinade to seep into.

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