Grilled King Prawns Recipe

If prawns are frozen, thaw them overnight in the refrigerator or under cold running water in a sealed bag until pliable. Pat the prawns dry with paper towels. Leave shells on for grilling (they protect flesh and add flavor); if desired, devein prior to using.

Lightly season prawns with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, tossing to coat evenly. Set aside while you prepare the marinade (5 minutes).

Make the marinade

In a medium bowl combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 3 cloves minced garlic, 1 tsp smoked paprika, 1/4 tsp red pepper flakes, 2 tbs chopped fresh parsley and 1 tsp finely grated lemon zest. Whisk until emulsified.

Reserve about 1 tbs of the marinade for brushing after grilling. Place the prawns in a shallow dish or large zip-top bag and pour the remaining marinade over them. Toss to coat so marinade clings to all prawns.

Marinate in the refrigerator for 20–30 minutes. Do not exceed 45 minutes, as acid from the lemon will begin to firm the prawn flesh.

Preheat your grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking. If using a grill pan or cast-iron skillet, heat it over medium-high heat and brush lightly with oil.

Thread prawns onto metal or soaked wooden skewers (three prawns per skewer for 12 prawns, use 4 skewers) leaving a little space between each to allow even heat circulation. Alternatively, place directly on the grill grates.

Place skewers or prawns on the hot grill. Cook for 2–3 minutes per side, flipping once, until prawns are opaque and just pink with firm texture. Total cook time should be 4–6 minutes depending on size. Avoid overcooking to prevent rubbery texture.

During the last minute of grilling, brush prawns with the reserved 1 tbs marinade and continue to cook until glaze is warmed and slightly glossy.

Remove prawns from the grill and let rest for 1–2 minutes.

Transfer prawns to a serving platter. Sprinkle with 1 tbs additional chopped parsley and finish with a pinch of flaky sea salt to taste, if desired.

Serve immediately with lemon wedges for squeezing and extra olive oil or aioli on the side if desired.