Grilled Prawns

These grilled prawns are marinated in garlic and chilli and served with a zesty and bright parsley and lemon sauce. These prawns are so full of flavour they are addicting when served hot or cold. Perfect for your Christmas lunch or any summer BBQ with friends or family.

Course Appetizer, Light Lunch

Cuisine Australian

Prep Time 20

Cook Time 10

Total Time 30

Servings skewers

Calories 129kcal

Author Sally

Ingredients

500 grams large king prawns
2 cloves garlic
1 red chilli
1 tablespoon chopped fresh parsley
1 lemon juice and zest
3 tablespoons extra virgin olive oil

For the green sauce:

¼ cup extra virgin olive oil
2 tablespoons water
1 clove garlic
Juice of 1 lemon
1 cup fresh parsley
Salt and pepper to taste

Instructions

Start by preparing the prawns. Peel and devein the prawns leaving the heads and tails attached.
Finally chop the garlic and chilli and add to a large bowl with the parsley, lemon juice and zest and olive oil. Mix well to combine.
Add the prawns to the bowl and mix to coat in the marinade. Set aside in the fridge to marinate while you prepare the sauce.
In a food processor or bullet blender, add in all of the sauce ingredients. Blend well until the sauce is vibrant and green. Set aside.
Heat your BBQ or a grill plate on the stove until hot. Thread your marinated prawns onto metal skewers from the tail to the head.
Grill the prawns for 2-3 minutes on each side or until pink and opaque. Remove from the grill and place on a serving plate and drizzle with the green sauce. Serve while still warm with extra sauce for dipping.

Notes

Your final quantity will depend on the size of your prawns. For just over half a kilogram I got 10 large Australian caught king prawns, but feel free to adjust and increase the amount based on how many you need to make.

Store any leftover sauce covered in the fridge for up to a week.

Nutrition