Brochettes De Crevettes Marinées Recipe

Prepare Marinade

In a medium bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 3 tablespoons minced garlic, 2 tablespoons finely chopped parsley, and 1 tablespoon chopped cilantro (if using). Add 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes, 1 teaspoon honey, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk until fully combined.

Taste the marinade and adjust seasoning — add a pinch more salt or a squeeze more lemon if desired. The marinade should be bright, slightly tangy and well seasoned to penetrate the prawns.

Prepare Prawns

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning. Pat 1 lb large raw prawns dry with paper towels. If not already done, peel and devein the prawns, leaving tails on for presentation if preferred. Lightly score the inner curve of larger prawns so they lay flat on the skewer.

Marinate Prawns

Place the prawns in a shallow dish or a resealable plastic bag. Pour the prepared marinade over the prawns, tossing to coat evenly. Arrange prawns in a single layer so the marinade covers each piece. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes) — the acid in the lemon will begin to ‘cook’ the prawns if left too long.

Thread onto Skewers

Remove prawns from the marinade and allow excess to drip off. Thread 3–4 prawns onto each skewer, piercing through the thicker part near the head and again near the tail so they sit flat and don’t spin. Reserve the remaining marinade.

Preheat Grill or Pan

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C). For stovetop, heat a grill pan or heavy cast-iron skillet over medium-high heat and brush lightly with oil.

Cook Prawns

Place skewers on the hot grill or grill pan. Cook for 2–3 minutes per side, flipping once, until prawns are opaque and just pink with a slight char at the edges. Total cook time should be about 4–6 minutes depending on prawn size. In the last minute of cooking, brush with a tablespoon of the reserved marinade and let it caramelize briefly (do not use leftover marinade that has contacted raw prawns unless you boil it for at least 1–2 minutes first).

Finish & Serve

Transfer skewers to a platter. Sprinkle with flaky sea salt (optional) and the remaining fresh parsley leaves. Serve immediately with lemon wedges for squeezing over the prawns.