Jumbo Prawns Recipe

Prepare prawns

If prawns are not already deveined, make a shallow cut along the back and remove the vein. Leave shells and tails on for flavor and protection on the grill. Pat prawns dry with paper towel; dry surface helps marinade stick and promotes even charring.

Make marinade

In a medium bowl combine 3 tbs extra virgin olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 2 minced garlic cloves, 2 tbs finely chopped parsley, 1 tbs chopped chives, 1 tsp thyme leaves (if using), 1 tbs dry white wine, 1 tsp sea salt and 1 tsp freshly ground black pepper. Whisk until emulsified.

Marinate prawns

Add the 4 prepared prawns to the bowl and turn to coat thoroughly. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 1 hour for jumbo prawns to avoid texture breakdown.

Prepare grill

Preheat grill to medium-high heat (about 200–230°C / 400–450°F). If using a charcoal grill, ensure coals are white-hot with even heat. Oil the grill grates lightly with 1 tbs olive oil to prevent sticking.

Grill prawns

Remove prawns from the refrigerator and let sit 5 minutes at room temperature. Place prawns directly on the hot grill, shell side down. Grill for 2–3 minutes per side until shells are pink-orange and flesh is opaque with light char marks. Internal temperature should reach 60–63°C (140–145°F). Avoid overcooking — prawns cook quickly.

Baste and finish

While prawns are finishing, brush each prawn once with 2 tbs melted butter mixed with 1 tsp smoked paprika (optional). Flip and baste quickly so butter melts into the flesh and shells get a gloss. Grill an extra 15–30 seconds per side after basting.

Rest and serve

Transfer prawns to a platter. Sprinkle with 1 tbs rough chopped fresh parsley, add lemon wedges (4 pieces) and serve immediately. Recommend serving with crusty bread or a simple salad from your BBQ kit.